Mini Carrot Cakes

Mini Carrot Cakes
  • Prep: 15
  • Cook: 25 mins
  • Serves: 12


  • Olive or canola oil spray
  • 1 ½ cups wholemeal self-raising flour
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ cup sugar
  • 1 egg, lightly beaten
  • 3 tbs oil or margarine
  • ½ cup low-fat milk
  • 2 tsp vanilla essence
  • 400g can crushed pineapple in natural juice, drained
  • 1 ½ cups carrots, grated and squeezed of extra moisture
  • ¼ 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.


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

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