Little carrot and walnut cakes

These make a change from a whole carrot cake, which can take ages to cook and is quite a mouthful, so to speak! They’re moist and full of goodness.

By Nici Wickes
  • 10 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


Mum’s little carrot and walnut cakes
  • 3/4 cup oil
  • 1 cup brown or raw sugar
  • 2 eggs
  • 2 cup plain flour (or 1 cup plain flour + 1 cup wholemeal flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup sultanas
  • 1/2 cup walnut pieces
  • 2 large carrots, grated
Yoghurt & vanilla icing
  • 1 cup icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon plain yoghurt
  • 1 teaspoon lemon juice
  • 1 tablespoon softened butter (or cream cheese)


Mum’s little carrot and walnut cakes
  • 1
    Grease your muffin tins. Heat oven to 200˚C.
  • 2
    Beat the oil, sugar and eggs together until creamy. Stir in the remaining ingredients and mix until just combined.
  • 3
    Spoon into the muffin tins and bake for 20 minutes or until they spring back to the touch.
  • 4
    Leave to cool and settle for 5-7 minutes before lifting out of the muffin holes.
Yoghurt & vanilla icing
  • 5
    Blend the icing ingredients until smooth, then ice while cakes are just warm if you want a drizzled/drippy effect.


Instead of icing them, sprinkle with sunflower or pumpkin seeds before baking.

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