Servings: 28

450g carrot, skin on and roughly chopped 450g carrot, skin on and roughly chopped
4 large eggs 4 large eggs
140g coconut oil, olive oil or softened butter 140g coconut oil, olive oil or softened butter
250g self raising flour, can use GF 250g self raising flour, can use GF
1 tsp baking powder 1 tsp baking powder
90g sugar or sweetener of choice 90g sugar or sweetener of choice
1/2 tsp salt, optional ½ tsp salt, optional
2 1/2 tsp ground cinnamon 2 ½ tsp ground cinnamon
2 tsp vanilla bean paste 2 tsp vanilla bean paste
100g chopped walnuts or sultanas, optional 100g chopped walnuts or sultanas, optional

Preheat oven to 180C. Line a muffin tray with paper cases.
Place carrots into bowl. Speed 7 / 6 seconds. Scrape down side.
Add remaining ingredients. Speed 4 / 6 to 8 seconds. You will need to use your spatula to aid the mixing process. Be sure not to over mix the batter.
Spoon 1 heaped tablespoon of cake batter into each paper case or muffin tins.
Bake for 14 to 18 minutes or until cooked through. Allow to cool slightly before carefully removing from tray. Cool on a wire rack. Store in an airtight container for up to three days.

These will become moist over the next day or two. These Mini Carrot Cakes are perfect to make ahead for parties etc.  These will become moist over the next day or two. These Mini Carrot Cakes are perfect to make ahead for parties etc.
These can be frozen once cooked and cooled. Wrap in a layer of aluminium foil then cling film before placing into a freezer safe container. Thaw before consuming.  These can be frozen once cooked and cooled. Wrap in a layer of aluminium foil then cling film before placing into a freezer safe container. Thaw before consuming.