The last few days I have been having a craving for Carrot Cake but not any old Carrot Cake, the specific kind that is slightly healthier and a little bit better for the kids!

I decided to use the trusty Original Bread Mix and turn it into a Carrot Cake - you can make it Keto Carrot Cake pretty easy or leave it as is, both ways are delicious and perfect when the craving strikes!

STORAGE

I made little loaves, ie little Carrot Cakes baked into a mini loaf tin and they were kept on the bench in a container for days. I wont recommend keeping them any longer than that, unless you pop them into the fridge, that should give you a day or two extra!

EQUIPMENT

Nothing fancy other than, some sort of baking tin, a grater and something to mix with!

FREEZER

I am not sure, ours did not make it past day 5, we ate it all, but I do know the Original Baking Mix, once baked can be frozen and I presume the Mini Carrot Cakes will be perfect when frozen and defrosted again! But do let me know if you do freeze them!

INGREDIENTS NEEDED

1 x Original Baking Mix

150g grated carrots

1 teaspoon cinnamon powder

1 teaspoon baking poweder

4 large eggs

1/4 cup sugar - sweetner of choice

150g melted butter

1 tablespoon oil

Melt the butter and stir in the sugar/sweetner. Add all the other ingredients an give it a good mix.

Fill your mini loaf tin 3/4 of the way full and bake on 180 for 15 mins - or until the skewer comes out clean

CREAM CHEESE ICING - SMALL BATCH

4 tablespoons soft butter

4 tablespoons room temp cream cheese

1/4 icing sugar / sweetner of choice

Mix it all together and pipe/spread onto your individual mini carrot cakes once cooled