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5 from 1 vote

Carrot Pistachios Mini Cakes

Course Cakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Rafeeda

Ingredients

  • 1/2 cup oat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 cup raw sugar
  • 1/3 cup olive oil
  • 1 large carrot grated
  • 1/2 cup pistachios toasted and chopped

Instructions

  • Preheat oven to 170 degrees. Grease and flour a mini cake pan, or a 6 muffin pan.
  • Whisk together the dry ingredients in a bowl and set aside.
  • Beat eggs and sugar till fluffy.
  • Add the oil in a stream while continuing beating till well combined.
  • Add in the dry ingredients and fold till all moist.
  • Add the carrot and pistachios - leave some for sprinkling on the top - and fold in.
  • Divide equally into the holes, sprinkle remaining pistachios on the top.
  • Bake for around 20 minutes or till the tester comes out clean.