Carrot Cake Mini-Loaf

Serves: 8
Prep: 10
Cook: 35

Indulgent carrot cake transformed into wholesome mini-loaves—perfect for big and little hands alike!

Ingredients

  • 4 Weet-Bix, crushed
  • 1 can crushed unsweetened pineapple, including juice (432g tin)
  • 1 cup carrot, grated
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup packed brown sugar
  • 2 eggs, whisked
  • 1 cup milk, or So Good Soy or Almond Milk
  • 1/4 cup light flavoured olive oil
  • 1 1/2 cups wholemeal self-raising flour
  • 1 tsp baking powder
  • 1/4 cup sultana (optional)
  • 1/4 cup walnuts, chopped (optional)

Method

  1. Step 1

    Preheat oven to 180°C (350°F). Lightly oil an 8-hole mini-loaf tin.

  2. Step 2

    To a large bowl add crushed Weet-Bix, pineapple and pineapple juice. Stir well to moisten, then add grated carrot, cinnamon, salt, sugar, eggs, milk, and oil—stir again.

  3. Step 3

    Add flour, baking powder, sultanas, and walnuts to the bowl and fold through, making sure not to over-mix.

  4. Step 4

    Divide batter into prepared tin and bake for 35 minutes, or until tops are golden and a skewer inserted into the centre of a muffin comes with just a few crumbs clinging to it. Cool in tin for 5 minutes, then remove and cool completely on a rack.

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