Carrot cake bites
Small baked carrot muffins with cinnamon: easy to portion for a snack or lunch box.
Before you start
Makes about 24 mini muffins. Contains wheat, eggs and milk. These are baked bites, not raw cake dough.
Ingredients
- 150 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 75 g brown sugar
- 2 large eggs
- 80 ml neutral oil
- 60 ml milk
- 150 g finely grated carrot
- Pinch of salt
Method
- Heat the oven to 180°C/350°F. Grease a 24-hole mini muffin tin.
- Mix flour, baking powder, baking soda, cinnamon and salt. In another bowl whisk sugar, eggs, oil and milk.
- Fold wet ingredients into the flour just until combined, then fold in the carrot. Divide among the muffin holes, filling each about three-quarters full.
- Bake for about 12–16 minutes until risen, the centres spring back and a skewer comes out without wet batter. Do not taste raw batter.
- Cool briefly in the tin, then transfer to a rack. Store covered when cool; freeze spare portions promptly.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance