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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