These Carrot, Raisin and Quinoa Cakes make a great lunchbox snack for the kids!
These yummy little cakes make an appearance at least once a month on the baking list in our house, as they are not only delicious, but they are also a great recipe for my boys to help with, and any leftover cakes can be popped into the freezer. I make a few different variations of this recipe (including these Carrot and Quinoa Muffins which I shared over at Mumtastic a couple of months ago) based on what ingredients I have at hand. We’ve also experimented with adding grated zucchini, walnuts, pepitas and chia seeds in the mix – all of which were a big hit with everyone.
Whenever we make these I like to pop 2 or 3 cakes into freezer bags for an easy snack whenever I’m craving something sweet (which is ALL of the time lately!) or to pop into a lunch box. One of the things I love most about this recipe is that along with having a treat, I’m also smuggling some good stuff into the boys – which is always a win!
Thanks to the quinoa flakes (which you can find in the health food aisle of your local supermarket), these Carrot, Raisin and Quinoa Cakes have a little bit more of a denser texture compared to regular carrot cakes, which I find helps them to be more filling. I like to make these cakes in mini loaf tins, however you can also make them using a regular cupcake tin and you will get around 24 cakes.
Thermomix Carrot, Raisin and Quinoa Cakes
- 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 more finely (to hide from the kids!) simply grate it for a further 3 seconds.
- Add self raising flour, brown sugar, cinnamon, mixed spice, eggs, coconut oil, dates, 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 pans until they are approximately ½ full and bake for 18 – 20 minutes or until the Carrot, Raisin and Quinoa Cakes 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.