VegBox Recipes

Mini Carrot Cakes

This carrot cake recipe takes just ½ an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking. Top tip: These are great for Hallowe'en or a bonfire night party!


Makes 15-20 fairy cakes

200g (8oz) soft brown sugar or caster sugar

200g (8oz) plain flour

3 medium eggs

3 medium carrots

1 cup raisins or sultanas

4 tablespoons sunflower oil

2 level teaspoons baking powder


  1. Preheat the oven to 220 C (Gas Mark 7).

  2. Put the sugar, eggs and oil in a large bowl and beat or whisk for 3 minutes, until the mixture has lightened in colour and is bubbly.

  3. Sieve the flour and baking powder into the bowl and fold in gently with a wooden spoon.

  4. Mix in the grated carrots and sultanas. It will look like a lot of carrots, but that's ok. Mix well.

  5. Put a large dollop of mixture into each fairy cake case. This is easiest if you rest the cases in a bun tin - though not essential.

  6. Bake for about 15 minutes until firm to the touch and golden brown.

Time From Cupboard-To-Table

30 minutes

Notes & Variations on Mini Carrot Cakes

You can make a traditional carrot cake icing from a tub of cream cheese (200g / 8oz) with about 50g (2 oz) icing sugar, blended together. Decorate with marzipan shapes, if you want a party theme.

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