These Carrot Cake Bites are a perfect blend of sweetness and spice, offering all the flavour of traditional carrot cake in a convenient, bite-sized form. Packed with fibre, they're a healthier option to satisfy your sweet tooth while keeping you feeling full longer.
With bran, grated carrots, and a hint of cinnamon, these little treats are both wholesome and delicious. Whether enjoyed as a snack or a light dessert, they're an easy way to add some extra fibre to your day without compromising on taste.
Calories in Carrot Cake Bites
This recipe make 16 bites and is 44 calories per bites
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of under 100 calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
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Recipe Card
Mini Carrot Cake Bites
These Carrot Cake Bites are a perfect blend of sweetness and spice, offering all the flavour of traditional carrot cake in a convenient, bite-sized form. Packed with fibre, they’re a healthier option to satisfy your sweet tooth while keeping you feeling full longer.
Ingredients
For the carrot cake bites:
- 6 scan bran or use wheat bran (this will not need to be soaked)
- 30g (1oz) of sultanas
- 8 tablespoons of granulated sweetener
- Juice and Zest of a Lemon
- Zest of an Orange
- 1 large carrot, grated
- 3 eggs
- 1 teaspoon of cinnamon
- ½ teaspoon of ginger
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- ¼ teaspoon of almond extract
- Spray oil
For the frosting:
- ½ cup (120ml) of quark
- Zest of a lemon
- Juice of half a lemon
- 1 tablespoon of maple syrup
Instructions
- Preheat oven to 160c fan, 180c or 350f (or gas mark 4)
- Grease a square baking pan with some spray oil
- Grate the zest from the lemon and orange and set aside.
- Add the sultanas to a small bowl, along with the juice of the lemon and allow to soak.
- In a large bowl, whisk together thoroughly the eggs, zest and sweetener
- Add the grated carrot and stir thoroughly.
- Soak the scan bran in a dish with some hot water until softened.
- Add the scan bran to the bowl, along with the spices, salt, almond extract, baking soda, baking powder and sultanas and mix until all ingredients are combined.
- Pour into the prepared baking pan and bake in the oven for approx 40 mins. A toothpick or skewer entered into the centre should come out clean.
- Allow the cake to cool completely in a pan, then transfer to a wire rack and refrigerate for at least one hour before serving.
For the frosting:
- Mix together the quark, juice and zest of the lemon and maple syrup in a bowl, until it becomes a smooth paste. Then refrigerate for at least an hour along with the cake.
- When you are ready to serve, remove the cake from the refrigerator, spread the frosting all over the top of the cake and then cut into 16 equal sized pieces.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 16 Serving Size 1 BITEAmount Per Serving Calories 44Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 35mgSodium 188mgCarbohydrates 7gFiber 2gSugar 3gProtein 3g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Debbie says
Hi I love all your recipes just wondered if its possible to have metric along side your cup measurements .I know there are convertors out there but depending on what is in the cup it could be different for instance 2 cups of grated carrot would not weigh the same as 2 cups of flour or splenda as an example
Thanks.
admin says
I tend to use cups because it is easy. You can get measuring cups from most home stores, like wilkinson or even some pound shops. I know Ikea do them as well.
Fiona says
I have this cake in the oven at the moment, hoping it turns out well, smells nice !!! I know it needs refridgerating after its cooled, but do I need to store it in the fridge too ?
admin says
I kept mine in the fridge, as I find scan bran cakes do not tend to last very long before they start to go mouldy if kept out of the fridge.