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Photo of Carrot and almond cakes by WW

Carrot and almond cakes

Total Time
35 min
20 min
15 min
Bite-size cakes are perfect for quick mouthfuls of sweetness while you're busy catching up on the latest news with you friends.


White self-raising flour

½ cup(s), (75g)

Plain flour

½ cup(s), (75g)

Almond meal

¾ cup(s), (90g)

Baking powder

2 tsp

Ground cinnamon

1 tsp

Ground ginger

1 tsp

Brown sugar

½ cup(s), (110g)


1 medium, grated

Reduced fat oil spread

120 g, melted


2 medium, lightly beaten

Skim milk

cup(s), (80ml)

Icing sugar

1 tsp, for dusting

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. Lightly spray a 22cm round cake tin with oil. Line the base and side with baking paper.
  2. Sift the combined flour, almond meal, baking powder and combined spices into a large bowl. Stir in the sugar, carrot, spread, egg and milk until combined.
  3. Spoon the mixture into the prepared tin. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Leave the cake in the tin for 10 minutes before turning out onto a wire rack to cool. Dust with icing sugar.


SERVING SUGGESTION: 1 tablespoon of natural Greek-style yoghurt. TIP: This cake will keep for up to 3 days in an airtight container. Serve warm or at room temperature. To make friands using this recipe, lightly spray a 12-hole friand tin with oil and reduce the baking time to 15 minutes.