Recipe: Carrot Cake Bites

I’m just going to come out and say it – I don’t like cooking. Of any sort. At all. Cue horrified gasps…

But I was desperate for some cake to ease the lockdown lows and I came across a recipe for “healthy carrot cake”. Who says you can’t eat your way out of this pandemic?

Seeing as we have allergies in the family, I tend to adapt recipes when I do cook or bake. Below is my version. The recipe has very little honey, a lot of carrot and is nut- and gluten-free but you can change it up to your tastes.

The entire family went mad for these and it cured my cake craving without a huge amount of guilt.

I think I might actually make a batch every week. Cue more gasps- this time from myself!

Ingredients:

Wet

  • 3 eggs
  • 3/4 cup Greek yoghurt
  • 1/4 cup butter – melted
  • 1 tbsp honey
  • 1 tsp vanilla
  • 4 medium sized carrots – grated

Dry

Method:

  1. Preheat oven to 200°C.
  2. Mix together wet ingredients, putting in carrots last.
  3. Add in dry ingredients.
  4. Plop the batter into a cake tin or cupcake moulds. I used these silicone cupcake trays that I ordered from Amazon a few months ago along with the bowl scraper. They are a game changer.
  5. Bake for approximately 20 minutes.
  6. Enjoy!

Let me know if you tried this and made any changes. I’d love to know how other versions turned out!

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