Little carrot cakes
Serves: 12
  • 1.5 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp allspice
  • ½ tsp ground cinnamon
  • 1 cup soft brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla essence (i forgot to add this in)
  • 2 cups grated carrot (approximately 2 large carrots)
  • ½ cup desiccated coconut
  • ⅓ cup raisins
  1. Pre-heat your oven to 190. Sift together flour, spices, sugar, baking powder and soda into a large bowl. Mix in the eggs, gently. Then mix in the remaining ingredients until just combined. The batter may look quite greasy, but mine cooked fine. That said next time I will experiment with less oil.
  2. Grease and line 12 x muffin tray. Fill the muffin tins until a little below the top. Cook for about 20 minutes, or until a skewer comes out clean.
  3. Cool and then ice with a lemon icing. I always add the zest of my lemons into the icing to give it a good zing.
Recipe by Munch at