Mini carrot cakes

A recipe to acquire, develop and secure practical food skills such as knife skills, baking and demonstrate the principles of good food hygiene and safety.

Ingredients

150g reduced-fat baking 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 large eggs

125g sultanas

50g nuts (optional)

Equipment

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. 

Method

  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.

Top tips:

  • 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?

 

Food skills:

Alternate Text
Weigh
Alternate Text
Measure
Alternate Text
Melt, simmer and boil
Alternate Text
Peel
Alternate Text
Cut, Chop, Slice, Dice & Trim
Alternate Text
Grate
Alternate Text
Mix, Stir & Combine
Alternate Text
Sift
Alternate Text
Portion / Divide
Alternate Text
Bake

Is there something wrong with the page? Do you have a suggestion or would like to see something on this page?