Carrot Cake Petites
2 medium-sized carrots
1⁄3 cup oil + more for oiling
1⁄2 cup crushed pineapple with juice
1 pkg Carrot Cake Mix
- Preheat oven to 350° F.
- Place Perfect Petites on a Sheet Pan. Using a basting brush, generously brush with oil.
- Coarsely grate carrots; measure out 2 cups and set aside.
- In a bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrot. Evenly divide batter in Perfect Petites, about 1 tbsp per mold.
- Bake 30–35 min, until a toothpick inserted in the center comes out clean and sides start pulling away from the pan. Rest in pan until cool to the touch, then pop out.
Per serving (1 petite): Calories 60, Fat 3 g (Saturated 0 g, Trans 0 g), Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 7 g (Fibre 1 g, Sugars 4 g), Protein 1 g.
Top cooked petites with prepared Chocolate Fudge Sauce (icing version). Topping each petite with 1⁄2 tbsp icing is still a Good Food. Real Results. dessert!
The 4-in-1 Spice Spoon is perfect for dividing the batter in the Perfect Petites.
Make ahead and freeze. Remove from freezer 15 min prior to serving.