Desserts

Carrot and Caraway Mini Loaf Cakes

Cooking method:

Ninja Foodi 8-in-1 Flip Mini Oven SP101
  • Prep time: 35 mins
  • Total time: 1h 35 mins
  • Skill easy
  • Serves 8 people

Carrot and Caraway Mini Loaf Cakes

These Carrot and Caraway Mini Loaf Cakes are super delicious and moist. This isn’t your average carrot cake! Suitable for those on a Paleo or gluten-free diet.

Ingredients

  • 200g carrot (peeled, grated)
  • 1 juice and zest of orange
  • 2 tsp caraway seeds
  • 175g coconut sugar
  • 100g coconut oil (melted)
  • 3 medium eggs
  • 175g ground almonds
  • 40g arrowroot flour
  • 20g coconut flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 8 mini loaf cases

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Combine the grated carrot, orange juice and zest in a bowl. Cover and leave to infuse for 30 minutes.

  • Step 2

    Add the caraway seeds to a dry pan, stirring occasionally, toast until the seeds become fragrant and begin to pop. Transfer to a pestle and mortar and grind coarsely. Do not grind into a fine powder!

  • Step 3

    Quickly whizz together the remaining ingredients in a food processor, including the ground caraway seeds, until combined, then stir in the soaked carrot and orange juice.

  • Step 4

    Divide the mixture evenly between 8 mini loaf cases and place onto the baking tray for the unit.

  • Step 5

    Select BAKE, set temperature to 160C, time to 30 minutes. After the unit beeps to signify the end of the pre-heat cycle insert the baking tray and close the door. Once cooking is complete leave to cool on a wire rack.

    Notes:

    Cakes will store at room temperature, once cooled, in an airtight container for up to 1 week.