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Carrot Cake Mini-Loaf

Serves: 8
Prep: 10
Cook: 35

    Healthy and delicious, this carrot cake mini loaf is perfect for big and little hands alike!

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    Healthy Harold and his friends at Life Ed are on the lookout for Australia's Healthier Lunchboxes. Are you up to the challenge? It's easy to enter - simply upload a photo of your child’s yummy, healthy lunchbox for an opportunity to WIN a $600 Woolworths e-Gift card. And this year your child’s school can participate too. Visit lifeed.org.au to enter.

    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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