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Carrot Cakes


175g self raising wholemeal flour
125g  muscovado sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch of ground nutmeg
3 eggs
150ml   rapeseed or sunflower oil
1 teaspoon vanilla extract
250g carrots, grated


Preheat the oven at 180c (350f) gas mark 4.

Put flour, sugar, baking powder, cinnamon and nutmeg into a large bowl, mix well then make a well in the centre. Stir in eggs, oil, vanilla extract and carrots.

Line tray with bun cases, and spoon mixture into cases and bake for 25-30 minutes until well risen and golden brown.

Cool on a wire rack.

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