Mini sugar-free carrot cakes

This is based on a simple Stephanie Alexander carrot cake recipe but I switched the sugar for dates and popped them in a mini muffin tin.

Add a cream cheese frosting to the top to make them extra jazzy but they're delicious and moist without it.

Ingredients

• 2 carrots peeled and grated (approx. 2 cups)

• 125g self-raising flour

• 3/4 cup finely chopped dates

• 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 2/3 cup olive oil

• 2 eggs

• 60g finely chopped walnuts

Method

1. Preheat fan forced oven to 170 degrees and grease a 24 mini muffin tin with olive oil spray

2. Mix flour and spices. Add oil and eggs, and beat with an electric mixer or food processor for about 1 minute

3. Stir in chopped dates, chopped walnuts and grated carrot

4. Spoon into mini muffin tin and bake in the oven for about 18 minutes