Carrot Pistachios Mini Cakes
Recipe type: Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup oat flour
  • ½ cup all-purpose flour
  • ½ tsp cinnamon powder
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 large eggs
  • ½ cup raw sugar
  • ⅓ cup olive oil
  • 1 large carrot, grated
  • ½ cup pistachios, toasted and chopped
  1. Preheat oven to 170 degrees. Grease and flour a mini cake pan, or a 6 muffin pan.
  2. Whisk together the dry ingredients in a bowl and set aside.
  3. Beat eggs and sugar till fluffy.
  4. Add the oil in a stream while continuing beating till well combined.
  5. Add in the dry ingredients and fold till all moist.
  6. Add the carrot and pistachios - leave some for sprinkling on the top - and fold in.
  7. Divide equally into the holes, sprinkle remaining pistachios on the top.
  8. Bake for around 20 minutes or till the tester comes out clean.
Recipe by The Big Sweet Tooth at