Mini Carrot Cone Cakes

These mini cone cakes will be attractive for kid's party and even normal parties. I never tried the combination of carrot and coconut. This is the first time I tried this and since my cone had chocolate inside, carrot, coconut and chocolate marred well with each other to give a  different combination of flavour.  You can also make these cakes without the cones in a normal pan or muffin paper cases.

Preparation Time:  15 minutes
Cooking Time:  10 to 12 minutes
Makes 15 mini cone cakes

Ingredients:
Whole wheat flour or plain flour- 60 g
Eggs- 2
Brown Sugar- 50 g
Olive oil- 50 ml
Dessicated coconut- 40 g
Carrot- 1 medium sized coarsely grated
Mini cones- 15
Baking powder- 3/4 tsp
Bicarbonate of soda- 1/4 tsp
Cardamom powder- 1/2 tsp

Method:
Preheat the oven to 190 degree Celsius.  Beat the sugar and oil with an electric mix in a large bowl.  Add the eggs and beat again until it looks fluffy. Sift the flour, baking powder and bicarbonate of soda to the egg mixture, add the dessicated coconut also.  Stir well to combine without any lumps. Finally add the carrot and cardamom powder.  Mix well to combine.
Pour the mixture with a teaspoon inside the cones.  Bake it in the preheated oven for 10 to 12 minutes or a skewer inserted comes out clean.
Garnish on top of the cake with dessicated coconut and nuts.

Note:
You can bake the cakes in a normal pan or muffin tray but the cooking time might vary.
Serve the cake while they are still warm, since I found that if we store the cake with the cones, the cone gets soggy but still it tasted good.

This recipe goes to bake off and Suma's Baking event.