Mini Carrot Cakes

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You requested it so here they are! The Mini Carrot Cakes from our recent 5 Day #freezertolunchbox Challenge we held in January. For those that missed it, we cooked one lunchbox recipe per day for 5 days to stock the freezer. In the end we cooked 160 snacks to last us the first few months (hopefully!) of being back to school. Sad you missed out? Sign up to our challenge alert email list. When the next challenge is running you will receive a email alert and invitation to join us! This years was so much fun!

We absolutely love these. They aren’t overbearing in carrot flavour for the kiddies, they are slightly sweet and make a great lunchbox addition. As a variation you can add some walnuts or and/or sultanas to the batter. Just be mindful of nuts as your school maybe a nut free zone.

These are so delicious warm but they are even better the next day! If you are making a batch and not freezing, let the mini cake rest for 24 hours in an airtight container. The next day they will be deliciously moist (Sorry! that word! Argh!).

Did you know that you can freeze raw muffin/cake batter? I often make a batch of muffin or cake batter and freeze in individual cases. Once frozen I transfer to freezer bags and bake as needed. By doing this you can pull out a few muffins from the freezer, bake for 15-18 minutes and have a delicious hot batch of muffins ready to go without any wastage. Love it!

You may prefer to cook one of these items instead of our Mini Carrot Cakes. Simply click an option to be taken to the recipe on the blog:

You can make the following into mini cakes or muffins too:

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Mini Carrot Cakes
Yields 28
Print
Total Time
30 min
Total Time
30 min
Ingredients
  1. 450g carrot, skin on and roughly chopped
  2. 4 large eggs
  3. 140g coconut oil, olive oil or softened butter
  4. 250g self raising flour, can use GF
  5. 1 tsp baking powder
  6. 90g sugar or sweetener of choice
  7. 1/2 tsp salt, optional
  8. 2 1/2 tsp ground cinnamon
  9. 2 tsp vanilla bean paste
  10. 100g chopped walnuts or sultanas, optional
Then mix like this
  1. Preheat oven to 180C. Line a muffin tray with paper cases.
  2. Place carrots into bowl. Speed 7 / 6 seconds. Scrape down side.
  3. Add remaining ingredients. Speed 4 / 6-8 seconds. You will need to use your spatula to aid the mixing process. Be sure not to over mix the batter.
  4. Spoon 1 heaped tablespoon of cake batter into each paper case or muffin tins.
  5. Bake for 14-18 minutes or until cooked through. Allow to cool slightly before carefully removing from tray. Cool on a wire rack. Store in an airtight container for up to three days.
Or cook like this
  1. Preheat oven to 180C. Line a muffin tray with paper cases.
  2. Grate carrots on a large grater or process in a food processor on high for a few seconds. Add carrots to a large mixing bowl.
  3. Add remaining ingredients. Mix until just combined. Be sure not to over the batter.
  4. Spoon 1 heaped tablespoon of cake batter into each paper case or muffin tins.
  5. Bake for 14-18 minutes or until cooked through. Allow to cool on a wire cooling rack.
Notes
  1. These will become moist over the next day or two. These Mini Carrot Cakes are perfect to make ahead for parties etc.
  2. These can be frozen once cooked and cooled. Wrap in a layer of aluminium foil then cling film before placing into a freezer safe container. Thaw before consuming.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:20:22+00:00March 4th, 2016|Categories: Lunchbox, Sweets|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Ishka May 15, 2016 at 6:14 pm - Reply

    These are so yummy. The kids love them (and us). Thanks for the recipe 🙂

  2. Skye May 23, 2016 at 11:58 am - Reply

    Yum! Thank you Peta! Great recipe.

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