Mini carrot cakes

150g reduced-fat spread

250g carrots

200g caster sugar

100g plain white flour 

100g plain wholemeal flour 

2 x 5ml spoons cinnamon

2 x 5ml spoon baking powder

2 eggs

125g sultanas

50g nuts (optional)

Muffin tray, 12 muffin cases, weighing scales, chopping board, vegetable peeler, sharp knife, grater, measuring spoons, small bowl, mixing bowl, mixing spoon, sieve, 2 metal spoons, fork, cooling rack. 

1. Preheat oven to 200°C or gas mark 6.
2. Place the muffin cases in the muffin tin.
3. Melt the fat in the microwave or in a small saucepan.
4. Peel, top and tail, and grate the carrots. 
5. Combine the grated carrots, sugar and melted fat in the mixing bowl.
6. Sift in the flour, cinnamon and baking powder.
7. Beat the eggs in a small bowl, and then add to the mixture.
8. Mix in the sultanas and nuts (optional).
9. Mix all the ingredients together to form a smooth batter.
10. Divide the mixture equally between the muffin cases using 2 spoons.
11. Bake for 20 minutes, until golden.
12. Allow to cool on a cooling rack.

• Focus on fibre: Replace the white flour with 100g wholemeal flour. 
• Reduce food waste: Add leftover canned pineapple or grated apple. 
• Serving suggestion: Combine 50g reduced-fat cream cheese and 25g of icing sugar for a cream cheese topping. Place on top of the mini carrot cakes once they have cooled. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?