Mini Carrot Cakes
Prep: 15 mins
Cook: 25 mins
12 serves Serves: 12
A sweet and healthy mini version of traditional carrot cake


  • olive or canola oil spray
  • 1 1/2 cups wholemeal self-raising flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 3 tbs oil or margarine
  • 1/2 cup reduced-fat milk
  • 2 tsp vanilla essence
  • 400 g can crushed pineapple in natural juice, drained
  • 1 1/2 cups carrots, grated and squeezed of extra moisture
  • 1/4 cup sultanas


  1. Preheat oven to 180°C. Line a 12-hole muffin tin with paper liners or spray tins with oil spray.
  2. In a large bowl, mix together flour, cinnamon, ginger and sugar.
  3. In a medium bowl, add the rest of the ingredients and mix well. Add this wet mixture to the flour mixture and stir until just combined.
  4. Divide the mixture into the muffin tin. Bake for 20-25 minutes, or until a skewer inserted into the middle of a muffin comes out clean.

Variation: Use 2 teaspoons of mixed spice instead of the cinnamon and ginger mix.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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Nutrition Information

per serving per 100g
Energy 638 kJ 900 kJ
Protein 2.9 g 4.1 g
Fat, total 5.5 g 7.8 g
— saturated 0.5 g 0.8 g
Carbohydrate 21.6 g 30.4 g
— sugars 10.2 g 14.3 g
Sodium 273.5 mg 385.8 mg
Fibre 3.2 g 4.6 g

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Comments (1)

  • Avatar

    Easy to make. Filling and kids love them.
    Marni Cousins
    Posted on: 15 Jul 14

Rating (0 ratings)


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