Leftover Carrots’ Cakes

#loveyourleftovers. These beautiful bites are packed with wholefood goodness, to make them the perfect Fresh Start treat. This afternoon pick me up is a delicious way to sneak in some extra veggies and keep you up and at it until dinner!

Serves 12


2 medium carrots, roughly chopped 
½ apple, core removed and roughly chopped 
2 tsp cinnamon
1 tsp mixed spice
2 eggs
1/3 cup olive oil
½ cup honey 
½ cup sultanas
1½ cups ground almond
1½ tsp baking powder
1/3 cup walnuts, chopped


Preheat oven to 180°C. Grease or line a 12-hole muffin tin with cases.

  1. Make mixture. Add carrots, apple, cinnamon, mixed spice and eggs to a food process and blitz until carrot is just chopped fine, but not liquid. Add oil and sugar/honey and lightly process to combine.
  2. Fold in sultanas, almond meal, baking powder and walnuts.
  3. Bake cakes. Divide mixture evenly between muffin tins and bake for 25–30 minutes, until an inserted skewer comes out clean.
  4. Allow to cool for 10 minutes before turning out of tins. Cool completely on a wire cooling rack.

Nutritional Info (per muffin)
Energy (kJ): 872
Energy (Cal): 209
Carbohydrate (g): 14.7
Protein (g): 4.7
Fat (g): 15.0
Saturated Fat (g): 1.9
Sugars (g): 12.2

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