Mini carrot cakes

Age group:
10-11 years
Food group:
Fruit and vegetables

This is a great recipe for 10-11-year-olds to practise lots of different cooking skills. They will need to measure the ingredients, grate and sift, and crack eggs. Mixing, stirring and folding will keep them busy until they safely put the uncooked cakes into the oven and take them out again, wearing oven gloves.

At the end, they will have some delicious little carrot cakes!

This toolkit contains a recipe, along with ideas about how you could include it in your lesson. Take a look at the recipe below and refer to it alongside the teaching resources.

The cooking skills and recipes have been developed in collaboration with the British Nutritional Foundation.

Mini carrot cakes
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Equipment

  • Weighing scales

  • Measuring spoons

  • Measuring jug

  • Chopping board

  • Knife

  • Peeler

  • Grater

  • Mixing bowl

  • Wooden spoon

  • Sieve

  • Bowl

  • Fork

  • Muffin tray

  • Muffin cases

  • Spoon

Steps

  • Step 1

    Preheat oven to 200C/fan 180C/gas mark 6. ADULT SUPERVISION. 

  • Step 2

    Measure out the ingredients. ADULT SUPERVISION.

  • Step 3

    Top and tail the carrots. ADULT SUPERVISION.

  • Step 4

    Step 4

    Peel and grate the carrots. ADULT SUPERVISION.

  • Step 5

    Step 6

    Mix the carrots, sugar and margarine in the mixing bowl.

  • Step 6

    Step 6

    Sift in the flour, cinnamon and baking powder.

  • Step 7

    Step 7

    Beat the egg in a small bowl, and then add it to the mixture.

  • Step 8

    Step 8

    Mix in the sultanas.

  • Step 9

    Step 9

    Divide the mixture equally between the muffin cases, using the two metal spoons. ADULT SUPPORT.

  • Step 10

    Wearing oven gloves, place the muffin tray in the oven. ADULT SUPPORT.

  • Step 11

    Bake for 20 minutes.

  • Step 12

    Wearing oven gloves, remove the muffin tray from the oven. ADULT SUPPORT.

  • Step 13

    Allow the muffins to cool before removing them from the muffin tray.

Ingredients

Makes:
125g
carrots
75g
sugar
75g
margarine
100g
flour
1 x 5ml spoon
cinnamon
1 x 5ml spoon
baking powder
1 large
egg
60g
sultanas

Handy Hint(s)

Try swapping the sultanas for other dried fruit, such as cranberries or apricots.

Available Teaching materials

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Recipe:

Mini carrot cakes

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