Banana and carrot baby cakes

Serves: 14 (makes 14)

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 cup gluten-free baking mix

½ cup ground almonds

1 cup castor sugar

1 teaspoon ground ginger

3 eggs

¼ cup oil

1 teaspoon vanilla extract

3 bananas, mashed

½ cup grated carrot

IcingFrostingX

1-2 tablespoons lemon curd

115g Philadelphia extra light cream cheese spread

14 edible pineapple flowers (see tip), made with 115g pineapple flesh

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Instructions

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1 Preheat oven to 180°C. Line a muffin tray with 14 paper cases. Sift baking mix and almonds into a bowl. Stir in sugar and ginger.

2 In a separate bowl beat eggs together with oil and vanilla and add to dry ingredients. Stir in bananas and carrot.

3 Spoon mixture into paper cases and bake for 20-25 minutes until well risen and golden brown.

4 Meanwhile, to make icing, mix together lemon curd and cream cheese. Use to top cakes and top with a pineapple flower or a sprig of mint with a dusting of icing sugar if you prefer.

Variations

Make it gluten free: Check ground ginger is gluten free.

HFG tip

How to make pineapple flowers

Step 1 Take a peeled pineapple and remove any eyes using a vegetable peeler. Slice very thinly so slices are almost transparent.

Step 2 Place thin slices on baking paper and cook each side for 30 minutes at 150°C.

Step 3 Remove slices from tray and place in muffin tray. Leave to cool completely so that the edges curl up. Use to top cakes and desserts.

Nutrition Info (per serve)

Calories 227 cal

Kilojoules 950 kJ

Protein 4 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 27 g

Dietary fibre 1 g

Sodium 90 mg

Calcium 50 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.