Photo: David Holifield
Gluten-Free Mini Carrot Cakes
15 ingredients
Makes 12 cakes
openrecipes
Bitesize pieces of moist, spicy carrot cake with a crunch on top. Very easy to make - and suitable for coeliacs.
Estimated Nutrition (whole recipe, rough)
968
Calories
24g
Protein
40g
Fat
119g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For decoration:
- 2 tbsp icing sugar
- Splash of water
- 2 tbsp pine nuts
- For the cakes:
- 45g sultanas
- 30ml dark rum
- 140g finely grated carrot
- 62g ground almonds
- 62g gluten free self raising flour
- 60ml vegetable oil
- 1tsp mixed spice
- 62g soft dark brown muscovado sugar
- 2 medium eggs
- 1/2tsp vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes