These Thermomix Mini Carrot and Walnut Cakes make a great snack for the whole family and are freezer friendly too!
This recipe has quickly become a family favourite, with both the boys and my husband and I enjoying them. I don’t bother with icing these Thermomix Mini Carrot and Walnut Cakes as I think they are a yummy treat all on their own, however if you have a sweet tooth or want to be extra indulgent, you can easily top them with cream cheese frosting.
If you don’t have a mini loaf tin (I got mine from K-mart) then you can also use a regular muffin tin for this recipe. If you have any leftovers (which is rare in our house!) simply wrap them securely in cling wrap and pop into the freezer for an easy snack.
- 225 g of self raising flour
- 1 teaspoon of cinnamon
- 1 teaspoon of mixed spice
- 180 g of brown sugar
- 1 cup of cooked quinoa flakes
- 75 g of raisins
- 2 large carrots
- 50 g of walnuts
- 50 g of shredded coconut
- 4 eggs
- 190 g of coconut oil - liquid
- 1 teaspoon of vanilla extract
Preheat your oven to 170 degrees and lightly grease 2 x 6 hole mini loaf tins.
Cook the quinoa flakes as per the instructions on the packet and set it aside to cool.
Peel and cut the carrots into 2cm pieces.
Grate carrot in the Thermomix bowl on Speed 5 for 8 seconds. If you want your carrot grated finer simply grate it for a further 3 seconds.
Add self raising flour, brown sugar, cinnamon, mixed spice, eggs, coconut oil, walnuts, coconut, vanilla extract, raisins and cooked quinoa flakes to your Thermomix bowl and mix for 10 seconds on speed 4.
Scrape down the sides of the bowl and mix for a further 5 seconds on speed 3.
Divide the mixture between the mini loaf tins until they are approximately ½ full and bake for 18 - 20 minutes or until the muffins are golden on top and cooked through when tested with a skewer.
Carefully remove the cakes from the oven and let the cool in the tins for 10 minutes before transferring to a wire rack to cool completely.