I'm trying to put together a website with all my favourite/self-made recipes. I'm not sure if I'll ever get to a point where I want to make it public (because of school and life in general). Anyway, this recipe is too good not to share! A few weeks ago my best friend and me met to catch up. We went to Starbucks and both ordered our drinks and a yummy piece of carrot cake. I've never had it before in my life and I was immediately in heaven! I'm having exams soon which means I have to study a lot and I can't afford to spend too much time cooking and baking, but yet I was craving this carrot cake so much. Unfortunately we didn't have carrots at home, so I invented a similar recipe for these mini cakes. They do remind me very much of the carrot cake, but there are no carrots in them. The cakes are soft and tender on the inside, whilst the outside is crispy. Best part is that they are "guilt-free" and very filling.
YOU'LL NEED (for 6 cakes): Print this recipe
• 1 cup oats
• 1 teaspoon baking powder
• 1 tablespoon raw honey
• 2 teaspoons cinnamon
• 2 eggs
• 1 apple
• 1 teaspoon lemon juice or water
• 1 tablespoon icing sugar/powdered sugar
Mix all the ingredients together (except for the frosting and the apple). I stirred it well with a tablespoon because I like a bit of texture in my cakes, but if you'd like it to be a smooth batter you can always use a blender or a mixer. Chop the apple into very small pieces; add them to the mixture and whisk softly. Keep 1/4 of the apple aside (for decorating later on).
Sprinkle some leftover apple on top of the batter once it has been divided over the cupcake/muffins holders or the muffin pan. Every oven is different but I baked my cakes at 200°C/380°F for about 20-25 minutes (hot air). To make sure they don't burn, set an alarm for 15 minutes and look if they're already brown and golden. If they are, they're ready! Remember that it's always better to underbake them when you're using oats. The longer in the oven, the drier the cakes will be (and in my opinion less tasty, which would be such a waste).
This is optional — it's also not entirely "clean". Mix the powdered sugar and lemon juice together (you can also simply use water). It's a process of trial and error: see if the frosting is runny enough, but it shouldn't be too runny. I let it drizzle on the cakes using a teaspoon.
Amount per serving: 99cal | Total Fat 2.5g | Cholesterol 54.6mg | Total Carbs 16.7g (Fiber 2.3g + Sugars 6.4g) | Protein 3.6g.