Sweet Little Carrot and Ginger Cakes


Servings 12
Time Needed Prep
Ingredients 15
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 1 tsp Ground Ginger
  • 3 Carrot peeled, grated
  • 2 Eggs
  • 1.75 cups Self Raising Flour
  • 1/2 Ground Cinnamon
  • 1/2 tsp Salt
  • .05 cup Brown Sugar
  • .05 cup Walnuts
  • 1/2 cup All Bran
  • 3/4 cup Milk
  • 1/4 cup Grapeseed Oil
  • 300 g Pineapple crushed
  • Icing
  • 250 g Cream Cheese
  • 3/4 cup Icing Sugar

Nutrition Information

Qty per
63g serve
Qty per
Energy 75.016875kcalcal 119.15452593583kcalcal
Protein 2.8052083333333gg 4.4557077205572gg
Fat (total) 0.76895833333333gg 1.2213900628724gg
 - saturated 0.28916666666667gg 0.45930355114247gg
Carbohydrate 14.348333333333gg 22.790456897899gg
 - sugars 1.22gg 1.9378109477596gg
Dietary Fibre 0.33333333333333gg 0.52945654310371gg
Sodium 246.06645833333mgmg 390.84448920882mgmg

Nutritional information does not include the following ingredients: Ground Ginger, Carrot, Salt, Brown Sugar, Walnuts, All Bran, Grapeseed oil, Pineapple, Cream cheese

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Sweet Little Carrot and Ginger Cakes are fun, quick and easy to make and are good for afternoon tea or dessert.

They’re so dainty and delicious!


  1. Preheat oven to 180°C.

  2. Grease a 12-hole muffin tin with cooking spray.

  3. Sift the flour, cinnamon and ginger into a large mixing bowl.

  4. Add the salt and sugar.

  5. Stir through the walnuts, bran and carrot.

  6. In another bowl, mix together the milk, oil, eggs and pineapple.

  7. Pour this into the dry ingredients.

  8. Mix until just combined then divide evenly between the muffin holes.

  9. Smooth the tops then bake for 25 30 minutes until a skewer comes out clean and the tops are slightly springy to the touch.

  10. Place the cakes on a wire rack to cool.

  11. Beat the cream cheese and icing sugar together in a small bowl (use hand-held electric beaters to make this easier).

  12. Use a knife to spread the icing over the cooled cakes.

Recipe Hints and Tips:

  • Sweet Little Carrot and Ginger Cakes are suitable to freeze for up to two months.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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