Mini Carrot Cake Loaves
These Mini Carrot Cake Loaves are delicious little cakes to celebrate Spring, Easter, or any celebration. Topped with a creamy cream cheese frosting, they are a wonderful dessert to make or gift to give.
Equipment
- Mini loaf pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Hand mixer or stand mixer
- Grater
- Rubber spatula
- wire rack
Ingredients
Ingredients
- 1 cup finely grated carrots
- 3/4 cup vegetable or canola oil
- 2 eggs
- 1 cup flour
- 1 teaspoon baking soda
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- dash nutmeg
- 1/2 cup chopped pecans
- 1 8 ounce package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon clear vanilla
- 1 tablespoon milk
- 3 - 4 cups powdered sugar
Instructions
Instructions
- Preheat oven to 350 degrees and spray a mini loaf pan with nonstick spray.
- Finely grate your carrots and set aside.
- Whisk together flour, baking soda, sugar, salt, cinnamon, and nutmeg in medium bowl; set aside.
- In a large bowl, add the shredded carrots and oil, mixing well. Then beat in two eggs until well combined.
- Gradually add the flour mixture, with each addition, mix until just combined. Fold in the chopped pecans. Divide the batter evenly into the mini cake pan. This is where you can have six smaller mini loaves or a bit bigger 4 - 5 loaves. I like the bigger mini loaves I opt for filling them 2/3 of the way full.
- Bake for 18 - 20 minutes or until a clean toothpick comes out clean. Let cakes cool in pan for 5 minutes before removing to cool completely on a wire rack.
- Frost when cool with cream cheese frosting.
- Beat cream cheese, butter, milk and vanilla in a mixing bowl. Gradually add the powdered sugar and mix well. Add enough powdered sugar until you have the frosting the consistency you want. I use about 3 1/2 cups. Frost mini cakes and top with chopped pecans or sprinkles.