Mini Carrot and Raisin Cakes

Lazy weekend baking: Some quick and easy tasty little treats that are quite healthy too!  Lentil really likes  these “cakes”



Makes 20 mini muffins

The what:

1 carrot, peeled and grated

50g raisins

zest of 1 orange

55g unsalted butter

170g wholemeal flour

1/2 tsp mixed spice

1/4 tsp bicarbonate of soda

1 egg, beaten

75ml milk

1/2 tsp vanilla essence

2 tbsp Agave syrup

handful of pumpkin seeds to decorate (optional)



The how:

Pre-heat the oven to 200 (180 fan).  Insert cake cases into your mini cupcake tray.

Melt the butter in a saucepan and set aside to cool.  Add the flour, bicarbonate of soda and mixed spice to a large bowl, mix and then make a well in the middle.  Add the Agave syrup, egg, milk, unsalted butter and vanilla essence, to the well and mix.  Then fold in the flour, stirring quickly to combine.  Next add the carrot, raisins and orange zest and mix well.  Divide the mixture among the cake cases and sprinkle the pumpkin seeds on top (if using).


Bake in the oven for 15-20 minutes.  Insert a cocktail stick into the centre of the muffins to check they are cooked through.  It should come out clean.  Sprinkle with coconut powder for a healthier treat, or if you’re in need of a sugar boost use icing sugar.




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