Mini Carrot Cakes Recipe

This is one time when you may eat a whole cake to yourself!


Prep Time

10 minutes

Cooking Time

20 minutes


makes 6 mini cakes

Recipe Ingredients

  • 250ml  SPAR self-raising flour
  • 250ml  whole-wheat flour 
  • 125ml  SPAR brown sugar
  • 2ml  bicarbonate of soda
  • pinch   salt
  • 5ml  ground cinnamon
  • 375ml  finely grated raw carrot (1 large and 1 medium carrot)
  • 50ml  coconut
  • 125ml  SPAR oats, toasted**
  • 125ml  SPAR canola or sunflower oil
  • 3 large SPAR eggs
  • 5ml  vanilla essence
  • 25ml  SPAR honey
  • 1 large  orange, halved and squeezed for all the juice (+-80ml)

Recipe Method

  1. Set the oven to 180° C.  Coat 6 mini-loaf pans with non-stick baking spray.
  2. Measure the first 9 ingredients into a mixing bowl. Mix together with a wooden spoon.
  3. In a separate bowl, combine the oil, eggs, essence, honey and orange juice. Pour onto the dry ingredients and mix together well.
  4. Spoon the mixture into each pan, to the top, and bake for 18-20 minutes.
  5. After five minutes, turn the loaves out onto a cake rack and leave to cool completely.
  6. Sieve icing sugar over, and sprinkle a little orange rind onto each.

Hints & Tips

  • **Toasted oats are an economical substitute for nuts, in a recipe such as this. Toast oats by shaking them in a dry non-stick frying pan, over medium heat until lightly browned.
  • Substitute the carrot for peeled and grated butternut for a change.  They both contribute Vitamin A along with fibre to the recipe.