Mr McGregor’s mini carrot loaves

Hello and hurrah – my final blog recipe for Easter! (Now just two more shots to do for Fairfax tomorrow and then I am DONE for a week!!!) Oh dear I just saw a lovely reader had suggested a definite ‘yes’ to icing these little carrot loaves with cream cheese icing, but I was already done and dusted – sorry Natasha! If you do want to drizzle them with icing, you’ll find a fantastic recipe for orange cream cheese icingΒ here. But actually, these are so moist they really don’t need anything more unless you’re super keen – they are so earthy and delicious, the absolute perfect thing for enjoying with a big cup of tea over Easter. I am going to be taking them over to Waiheke (fingers crossed they last that long!!!) and fully intend to sit on the deck watching the kereru (wood pigeons) swooping over the bush, while the dogs run around the grape vines and the family do their thing (possible code cracker / crossword action).So that’s it from me for a week to ten days. Take care, have a wonderful Easter, and I’ll see you back here soon πŸ™‚

1 medium/large carrot, peeled
2 eggs
1/2 cup neutral baking oil
finely grated zest of one spray-free orange
1 ripe banana
1 cup firmly packed brown sugar (I used Dulce sugar from Acme & Co – thanks Henry!)
Pre heat oven to 170˚C (340˚F) and line the base of eight 6cm x 9cm mini loaf tins with baking paper. Use the grating attachment of a food processor to grate the carrots, then switch blades to the regular one, scoop carrots to the side and add remaining ingredients above. Pulse until combined.
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
pinch salt

1 1/4 cups wholemeal flour

Add remaining ingredients and pulse again, until just combined. Spoon into prepared mini loaf tins and Β bake for 30 minutes or until the tops bounce back when gently pressed. I haven’t tried this as one loaf, but suspect it would make one large loaf tin – just make sure you don’t over fill it. For the large loaf tin, increase the cooking time to 40-45 minutes. Cool in the tins for 15 minutes before removing to cool on a wire tray.


  1. I really do love your blog as the photos are always beautiful and your food looks devine. I am always forwarding your posts on to my two daughters with little comments such as "looks scrumptious – lets have a go", "mouthwatering – your turn to cook" and we all agree that the recipes are delightful. Thanks for a fantastic blogg and happy Easter ☺

    1. What a lovely message – thank you so much, I really appreciate it! It makes my day to hear that you and your daughters are enjoying the recipes – yay! πŸ™‚

  2. The recipe reads ONE carrot, is this correct? What about the baking powder 1 or 1/2 tsp? so excited to make this recipes, do not want to mess it up. Thank you!

    1. Hi – yep just one carrot (not too small – a regular sized medium one!), and also correct 1/2 tsp baking powder – must fix that!!! πŸ™‚ Happy baking πŸ™‚

  3. Your pictures are gorgeous & as your listing date is my birthday I will have to try them…

  4. I baked these on Easter weekend and they went down a treat with my family… LOVE your blog, LOVE that you are a fellow Kiwi…. You are a very talented lady! Thanks so much for the inspiration!

    1. Crikey – thank you so much – feeling like a creative wasteland at the moment, so your lovely comment was just what I needed – thank you πŸ™‚

  5. Tried it for an Easter brunch and everybody loved it! Took the leftovers to my 79 year old neighbour and she marveled at the fact, that I used a recipe from "down under". Her words: it's amazing, baking a cake in the north of Germany with an Australian recipe.

    1. Thank you, I'm so glad it you and your neighbour enjoyed it – and I'm actually from even further down under – New Zealand! πŸ™‚ Vielen Dank!

  6. I discovered your blog this morning and am so glad I have – your photo's are inspiring and I am now going to trawl through your past blogs to find delicious recipes to add to my 'must try' pile.

  7. Just made these tonight and they are every bit as delicious as they look. Love your work πŸ™‚

  8. Can you cut the sugar or use just 1/4 cup without ending up with a lump of nothing? I am looking for BARELY sweet breads to bring to preschool….this looks amazing.

    1. Hi Nadia – yep, they're not particularly sweet any way, but they would still be good – or maybe you could substitute with 3/4 cup of stevia? Good luck! πŸ™‚

    2. thank you so much!! look forward to trying and i'll report back….thank you again

  9. I made these for morning tea with girlfriends, they loved them! They were so moist and tasty and looked as nice as yours, Yay! πŸ™‚ Pauline

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