These miniature bakes use a mixture of plain and wholemeal flour along with fruit and vegetables to up the nutrition stakes.
The mini loaf cases are brilliant - they make your cakes look like something straight out of a posh coffee shop. I got mine in packs of 10 from Sainsbury's who have an impressive baking range.
They're also quite robust so will survive a trip in a lunch box or being stuffed into mum's bag ready for school pick-up.
These cakes are satisfying, but also delicious with the warming scent of cinnamon giving them a really comforting quality.
You could add a handful of chopped walnuts to the mix if your kids like them.
Carrot, sultana and cinnamon mini loaf cakes (makes 10)
3 eggs, beaten
140g light brown soft sugar
90 ml sunflower oil
75g self raising flour
75g wholemeal self raising flour
1 tsp cinnamon
200g carrots, peeled and grated on finer holes of grater
10 mini loaf cake cases
1. Heat oven to 180'C, 160'C Fan, 350F, Gas Mark 4. Put the eggs and sugar in a large mixing bowl and whisk until pale and creamy. An electric mix will make light work of this task. Slowly whisk in the sunflower oil.
2. Stir in the flour and cinnamon, then add the carrot and raisins, stirring thoroughly to combine. The mixture is quite runny - don't worry this is fine! Place your loaf cake cases onto a baking sheet and spoon equal amounts of the cake mixture into your mini loaf cake cases.
3. Bake in the oven for 20-25 minutes or until golden and springy to touch. Put a skewer in the centre of one of the cakes and if it comes out clean they're cooked. If not try a minute or two more. Put the loaf cakes on a cooling rack.
4. Store in an airtight container for up to a week, or freeze them and take them out as you need them.