Ingredients

250g carrots, scrubbed then grated (about 3–4 medium carrots)

200g plain flour

200g soft brown sugar

2 eggs

150ml vegetable oil (or melted butter)

2 tsp baking powder

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg (optional)

1 tsp vanilla extract (if you have it)

Zest of 1 orange (optional but ideal for using up leftover oranges)

Pinch of salt

Optional mix-ins (use what you have)

100g sultanas or dried cranberries
30g chopped nuts (walnuts, pecans, hazelnuts)
2 tbsp desiccated coconut
A handful of leftover crumble topping or granola for crunch

Recipe

To use:

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4.
   Line a 12-hole muffin tin with cases.

2. Grate your leftover raw carrots. No need to peel them, just scrub before grating. 

   If using leftover cooked carrots, keep them chilled and use them within 48 hours. Mash them with a fork before adding to the mixture to help combine evenly. 

3. In a large bowl, combine the flour, brown sugar, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.

4. In a separate bowl, whisk together the eggs, oil (or melted butter), vanilla and orange zest.

5. Fold the wet mixture into the dry ingredients until just combined. Stir in the grated carrots and any optional mix-ins you’re using. Don’t overmix, a few lumps are fine.

6. Spoon the mixture evenly into the cases. Bake for 18–22 minutes, or until golden and a skewer inserted into the middle comes out clean. Cool on a wire rack.

7. Once cooled, freeze on a tray and then pack into an airtight container or freezer bag. Label and freeze for up to 3 months. Defrost at room temperature or warm through in the oven for 5 minutes. Do not refreeze once thawed.

8. Defrost at room temperature or warm through in the oven for 5 minutes. Do not refreeze once thawed.