Mini Zesty Carrot Cakes

I baked some more dog biscuits the other day, carrot and seedy ones. The smell drove me mad and ever since i have had a hankerin' for some carrot cake, well today my dreams came true.

I used a mixture of this and katie's recipe. Since im only really baking for myself (harry and beebz dont share this sweet tooth) i have adapted and halved the recipe.

Makes 5 big boy healthy cupcakes.
85 calories each (110 with generous amount of frosting)
( there are only 4 in the pictures because i had a cheeky warm as soon as i got em out of the oven.)

1/2 cup whole meal flour
1/4 cup brown sugar
1/4 cup of splenda
1/2 cup apple sauce/puree
1 egg
tsp baking powder
orange zest
1 large carrot
1tsp vanilla extract
1tsp cinnamon
pinch of salt.

• In a large mixing bowl mix  and thoroughly whisk up all wet ingredients.

• grate carrot and orange zest and add to mix.

• sift flour, baking powder and cinnamon.

• carefully fold batter

• spoon mixture in to muffin papers

bake at 180 degrees for 18- 20 minutes.

once cooled I sliced each cake in half and filled with a creamy filling. For the frosting i used half a package of fat free cream cheese and 2 tsp of splenda sweetner. dusted with icing sugar to finish.

this special one was topped with extra frosting and sprinkle with chopped almonds.