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Mini carrot and pineapple loaves

  • 0:45 Prep
  • 0:25 Cook
  • Makes 8


  • 1 cup plain flour
  • 2/3 cup wholemeal plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 cup firmly packed brown sugar
  • 1 large carrot peeled, grated (see note)
  • 440g can crushed pineapple in juice, drained (see tip)
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 1/2 cup sunflower oil
  • 1/2 cup buttermilk

Vanilla icing

  • 1 1/2 cup pure icing sugar
  • 20g butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon boiling water


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.
  • 2
    Sift flours, bicarbonate of soda and cinnamon into a bowl. Add sugar, carrot, pineapple and 1/3 cup walnuts. Stir to combine. Whisk eggs, oil and buttermilk together in a jug. Add to flour mixture. Stir to combine.
  • 3
    Spoon mixture into prepared pan holes. Bake for 25 minutes or until a skewer inserted in the centre of 1 loaf comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack to cool.
  • 4
    Make icing: Place icing sugar, butter, vanilla and boiling water in a bowl. Using a wooden spoon, stir until smooth and spreadable.
  • 5
    Spread cakes with icing. Sprinkle with remaining walnuts. Serve.

Source: taste.com.au


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