Healthy carrot cake mini loaves
These mini healthy carrot cake loaves are a twist on the classic and make a beautiful addition to sunny picnics and delicious lunchboxes.
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Cooking tools:
- Saucepan
- Tray
- Loaf pan
- Parchment paper
- Mixing bowl
- Grater
- Cooling rack
- Skewer
- Oven
- Measuring cup
- Measuring spoon
- Pastry brush
- Mixing spoon
- Chef's knife
- Cutting board
Ingredients
- ¾ cup (150g) white quinoa, rinsed
- 1 cup (120g) oat bran
- 1 cup (160g) wholemeal self-raising flour
- ⅓ cup (75g) brown sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon table salt
- ⅓ cup (125g) molasses
- 2 eggs, beaten lightly
- 60g butter or dairy-free spread, melted
- ¾ cup (180ml) milk or almond milk
- 1 cup coarsely grated carrot (see tips)
- 1 small pear (180g), grated coarsely
- 4 baby carrots (120g), peeled, halved
- 1 tablespoon maple syrup or honey (optional)
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