Carrot and Sultana Mini Loaves

I always think baking with any vegetable to be healthy, well for me at least. So my Carrot and Sultana mini loaves are made using carrots, sultanas and low fat
cream cheese, I’ve done my best to cut back on the extra calories. Normally
when baking Carrot Cake I would use vegetable oil but as the cupboard was bare I used, most successfully, light olive oil. I also did not have enough carrot so added sultana’s.



This recipe is adapted from a Carrot and Orange recipe in a Woman’s Weekly cookbook. It also gave me a chance to use my Russian Doll measuring cups.

Recipe – Carrot and Sultana Mini Loaves

Makes – 9 mini loaves or 12 cupcakes
Temp – Fan Oven 160 degrees
Ingredients 
2/3 cup light olive oil or vegetable oil
3/4 cup brown sugar
2 eggs
1 1/4 cup grated carrot
1/4 cup sultanas
1 3/4 cups self raising flour
1/4 teaspoon bicarbonate of soda
1 teaspoon mixed spice
Frosting
2/3 cup of light cream cheese
1/4 cup icing sugar
  • Put the oil, sugar and eggs into a bowl and
    mix with an electric whisk, until thick and creamy.
  • Add the carrots, flour, bicarbonate of soda
    and mixed spice. Stir well until all ingredients are combined.
  • Divide the mixture into your mini loaf
    cases or standard paper cakes.
  • Bake in the oven for 30 minutes.
  • Leave in baking tray for 5 minutes before
    placing on a wire rack to cool.

Cream Cheese Frosting

Place the cream cheese and icing sugar into
a bowl, beat together with an electric whisk until smooth. Spread the frosting onto the loaves or cakes only once they have fully cooled. 

Tip – Using the low fat cream cheese you may find the frosting slightly runny in consistency, it may help if you place it in the fridge to chill before spreading onto your cakes. Or of course you could use full fat cream cheese.

Carrot Sultana Mini Loaf Bakes Recipe Carrot Cake



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