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  • 3 eggs
  • 175g Flora Dairy Free Spread blended with Coconut and Almond Oils
  • 175g soft brown sugar
  • 175g self raising flour
  • 1 teaspoon vanilla extract
  • 100g carrot, grated
  • 75g apricots, diced


  • 10g soft brown sugar
  • 15g desiccated coconut
  • 15g chopped almonds


  1. Pre heat the oven to 160 Fan. Line a 12 hole muffin tin with muffin cases.
  2. Measure all the cake ingredients into a mixing bowl. Whisk using an electric hand whisk until light and fluffy.
  3. Spoon into the cases.
  4. Mix the topping ingredients together in a small bowl. Sprinkle on top of the mixture.
  5. Bake for 20-25 minutes until well risen and lightly golden brown. Cool on a wire rack.


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