Little Spiced Carrot Cakes With Walnut Crunch 

With a little sugar and spice, and a basketful of seasonal delights, you’ll be enjoying the simple pleasures of these freshly baked treats
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon
Little Spiced Carrot Cakes With Walnut Crunch

Little Spiced Carrot Cakes With Walnut Crunch

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  • 3 cups 3 coarsely grated carrot (see tip, below)

  • 1 cup 1 brown sugar

  • 1 cup 1 extra virgin olive oil, light flavour

  • 3 3 free-range eggs

  • 2 cups 2 plain flour

  • 1 ½ tsp 1 ½ baking powder

  • ½ tsp ½ bicarbonate of soda

  • 2 ½ tsp 2 ½ ground cinnamon

  • 1 tsp 1 ground ginger

  • ¼ cup ¼ walnuts, finely chopped

  • ¼ cup ¼ coffee sugar


  • Preheat oven to 180˚C fan-forced. Line a 12-hole ⅓-cup-capacity muffin tray with baking paper squares.
  • Put carrot, sugar, oil and eggs in a large bowl. Mix until combined. Into a second large bowl, sift flour, baking powder, bicarb and spices. Make a well in centre and add carrot mixture. Stir until well combined.
  • Spoon into prepared tray holes, then scatter walnuts and coffee sugar on top.
  • Bake for 25 minutes or until cooked when tested with a skewer.
  • Cool in tray for 15 minutes. Transfer to a wire rack to cool completely, then serve.

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Crazy for carrots!

You’ll need approximately 4 carrots to make these fab little cakes.

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