Spelt, Carrot & Ginger Mini Loaves for Easter are dairy-free, and a great way of getting the family active helping you bake. The carrots are peeled, chopped, boiled, and pureed and this gives the cake texture a very seductive softness. Baked in our mini loaf tins they’re perfect as a snack or for a lunchbox treat.

Makes 6-8 mini loaf tin cakes.

Puree the cooked carrot and water until very smooth. Pour this into a mixing bowl.
    
Add the honey, oil, and brown sugar and beat well. 
    
Add the egg and beat again. 
  
Add the ground ginger and cinnamon and beat well. 
 
Then add the glacé ginger and beat again.
  
Finally, fold in the two flours and baking powder. The mixture will seem slightly liquid, but don't worry.
  
Grease the inside of the tins, then spoon the mixture to the three-quarter mark into the pockets of the tin and bake at 160C fan for 20 minutes until a skewer poked in comes out clean.