Makes about 40 mini cakes.
2 cups of grated carrots
1 cup of grated apples
3 large eggs
3 cups of wholemeal flour
1 cup of peanut butter
1/2 cup of oats
1/2 cup of unsweetened apple sauce
1/2 cup of honey
1/2 cup of vegetable oil
1/2 cup of water
250grams cream cheese (room temperature)
1/2 cup peanut butter
2 tbsp honey
Preheat oven to 180 degrees.
In a large bowl, whisk in your wet ingredients - eggs, unsweetened apple sauce, peanut butter, honey and vegetable oil.
Stir in grated carrots and apples followed by the dry ingredients - wholemeal flour and oats.
If the mixture seems too dry, add a little bit of water at a time until you get a thick batter.
Portion out the batter into cupcake liners or muffin tins and bake for 20 - 25 minutes, or until an inserted tooth pick comes out clean. Let these mini cakes cool completely before frosting.
To make frosting - in a blender/food processor, or by hand if you've got good arms - mix cream cheese, peanut butter and honey until smooth and fluffy.
The cake batter doesn't rise very much, so don't worry about filling your liners or tins to the top.
These unfrosted mini cakes store well in a refrigerator for up to two weeks, or in a freezer for up to two months.