This is the lunchbox snack you NEED in your rotation. It’s an absolute hit with kids and adults, and the spiced walnut and raisin filling is something you’ll be making on repeat for all sweet treats!
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Carrot Cake Pinwheels
Ingredients
Dough:
- 200 g carrot (steamed; approx 3 small)
- 220 g spelt flour (up to 300g - plain flour also works)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 50 g raisins
- 60 ml olive oil
Spiced Walnut and Raisin Filling:
- 150 g raisins
- 60 ml water (boiling)
- 1/2 whole lemon (juice)
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 60 g walnuts (finely chopped or blended in so they’re safe)
Instructions
- Add all of the filling ingredients to a jug (except the walnuts) & leave for 10 mins to soften.
- In a large bowl mash the carrot with a fork to remove lumps (you can blend if you want it super smooth).
- Add the remaining dough ingredients & mix to form a ball. It will be sticky, but knead with your hands & it will come together (you may need up to 2 cups of flour if your carrot has a higher water content).
- Roll the dough on a baking sheet to approx 0.5-1cm thick into a rectangular shape.
- Preheat the oven to 180c/350f.
- Blend the filling with a stick blender (or processor) until a thick scoopable paste forms, then stir in the walnuts.
- Top the dough with the filling, then gently roll into a log, & slice in to 1 inch slices (~ 10 pieces).
- Add to a lined tray & cook for ~20mins until golden.
- Allow to cool slightly before serving or topping (we made a coconut topping with 2 Tbsp of plain coconut yogurt, 1 Tbsp melted coconut oil, & 1 tsp of maple syrup).
Storage
Store in a container in the fridge for 5 days, or freeze for up to 2 months.Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!
2 Comments
I made these are they were wonderful! So tasty. I subbed GF flour mix instead of spelt flour. The barter became delicate and a little hard to roll open. But it still worked perfectly. I also had a add quite a bit more flour than the recipe called for. But I absolutely loved it. It was the 1st time I ever made pinwheels. The filling is amazing too 😍🥰👏👏👏
Hi Barbara!
So glad you enjoyed these! We have used some gluten free flour blends in the past to make pinwheels and they definitely are a bit more brittle to roll, they are great for cookies and biscuits however, but glad you made it work to roll in to a pinwheel!x