Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
Pour into greased mini Bundt pan.
Bake at 375\u00b0F for 18-20 minutes or until a toothpick comes out clean.
Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.
Stir in orange zest, grated carrot and cinnamon. Divide between cupcake
Carrot cake: Mix the butter and
Lightly grease an 8-loaf mini loaf pan. Line bottom and
Preheat oven to 350\u00b0F. Grease 18 recesses of 2 (12-cup) mini muffin pans. Sift flour, baking soda, sugar and cinnamon into a medium bowl. Add pineapple and carrot. Whisk together vegetable oil and egg then mix in until combined. Distribute between muffin recesses and bake for 15 mins. Let cool in pans for 5 mins then transfer to wire racks to cool completely.
For the cream cheese frosting, combine cream cheese, powdered sugar, lemon juice and milk. Spread over cooled cupcakes.
Sift first five ingredients into a mixing bowl.
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well.
Add the next four ingredients; stir again.
Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
Yield: one 9-inch square, or four 3\" x 6\" mini-loaves.
ELTED butter, add the shredded carrot (TIP: If you have a
ixer until thick. Stir in carrot and nuts. Stir in combined
Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin pans.
Whisk together eggs and sour cream until smooth. Add carrot, zucchini, lemon zest, chives and Parmesan. Distribute between prepared pans and bake for 15 mins, until puffed and golden. Let cool on a wire rack.
To serve, place frittatas in small cups of radicchio or baby lettuce leaves and arrange on a serving platter.
Preheat oven to 350\u00b0F.
Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky).
Stir in walnuts, pineapple, raisins and carrots.
Pour into prepared pan (s) and bake 30-40 minutes (20 minutes for mini pans) or until lightly browned.
2 regular-sized or 36 mini muffin cups with non-stick
Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking
ieces to use in other recipes.) Use a spoon to scoop
ake cream cheese icing and mini carrots.
spread with icing
ize pan, heat the grated carrot, oats, milk, water, and salt
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
In a large bowl, blend together eggs, oil, yacon and vanilla.
Blend dry ingredients into wet, then fold in carrots and currants.
Grease a mini muffin tin with grapeseed oil and then dust with coconut flour.
Spoon approximately 1 teaspoon of batter into each greased mini muffin cup.
Bake at 350\u00b0 for 10 minutes.
Cool and serve.
Preheat oven to 325\u00b0F. Lightly grease and line 8 mini loaf pans with parchment paper.
Bring dried fruit, oil and 1/4 cup water to a boil. Reduce heat and simmer for 5 mins. Remove from heat and stir in sherry and egg. Add cake mix and almonds, mixing well to combine. Spoon into holes and smooth surfaces. Bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool in pans.
Preheat oven to 325\u00b0F. Lightly grease 8 mini loaf pans. Line bases with parchment paper.
Bring fruit, 1/4 cup water and oil to a boil. Reduce heat and simmer, uncovered, for 5 mins. Let cool then beat in sherry and egg. Add cake mix and almonds and mix until combined. Distribute between loaf pans, smooth tops and bake for 35-40 mins, until a skewer inserted in the center comes out clean. Let cool completely in pans.
Preheat oven to 350 degrees.
Sift the flour, baking soda, baking powder, cinnamon and salt into a mixing bowl.
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour mixture; mix well. Add the nuts, pineapple, raisins and carrots; stir again.
Grease and flour a 9-inch loaf pan or four mini-loaf pans. Fill the pans two-thirds full with batter. Bake for about 30 minutes for a 9-inch pan or until knife comes out clean when tested. (Mini loaves take about 20 minutes.).
2 large muffins or 48 mini muffins to 3/4 full