Epicure Recipes

⏾☀︎

Carrot Cake Splits

Low-sodiumOnion-freeSugar Conscious

35 min

12 mini cakes

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Ingredients

  • 1 cup flour
  • 3⁄4 cup sugar
  • 1⁄4 cup Summer Berry Sweet Dip Mix
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1⁄2 cups grated raw carrots
  • 2 eggs
  • 1⁄2 cup vegetable oil
  • 1 recipe Summer Berry Sweet Dip, prepared
  • 2 tbsp Summer Berry Sweet Dip Mix
  • 1 cup 2% plain Greek yogurt
  • Nuts, roasted, to taste

Preparation

  • Preheat oven to 350° F (175° C). Place a lightly oiled Perfect Portion Muffin Pan on Sheet Pan.
  • In a medium bowl, combine the first five ingredients.
  • In another bowl, whisk together the carrots, eggs, and oil.
  • Fold dry ingredients into wet ingredients until combined.
  • Divide batter evenly and bake until a toothpick inserted in centre comes out clean, about 12–15 minutes.
  • Cool in pans 10 minutes, then remove to wire racks. Cool completely.
  • Cut cupcakes horizontally in half.
  • Spread each bottom half with 2 tsp of prepared dip, add a top half to each, and divide the rest of the dip on the tops. Sprinkle with nuts.

Epicure Products Used

Nutritional Information

Per serving: Calories 190, Fat 11 g (Saturated 1 g, 0 0 g), Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 21 g (Fiber 2 g, Sugars 12 g), Protein 5 g.

Tips

Prepare in advance to elevate the flavour! Refrigerate and eat cold.