1 medium/large carrot, peeled
½ cup neutral baking oil
finely grated zest of one spray-free orange
1 ripe banana
1 cup firmly packed brown sugar (I used Dulce sugar from Acme & Co)
½ teaspoon baking powder
½ teaspoon baking soda
1 tsp cinnamon
1 tsp mixed spice
1 ¼ cups wholemeal flour
8 x 6cm by 9cm mini loaf tins, bases lined with baking paper
Preheat oven to 170˚C (340˚F). Use the grating attachment of a food processor to grate the carrots, then switch the blade to the regular one.
Scoop carrots to the side and add the eggs, oil, orange zest, banana and brown sugar. Pulse until combined.
Add the remaining ingredients and pulse again, until just combined. Spoon into prepared mini loaf tins and bake for 30 minutes or until the tops bounce back when gently pressed.
Cool in the tins for 15 minutes before removing to cool on a wire tray.
They're so moist they're lovely served as they are, but if you do want to drizzle them with icing, you'll find a fantastic recipe for Orange Cream Cheese Icing here.