Best 3 Mini Carrot Cake Loaves Recipes

Are you looking for a delightful and miniature treat to satisfy your sweet cravings? If so, mini carrot cake loaves are the perfect choice for you! With their moist and flavorful crumb, sweet cream cheese frosting, and adorable size, these bite-sized cakes are sure to be a hit at any gathering. In this article, we will guide you through the steps of creating these delectable treats, providing you with all the necessary tips and tricks to achieve bakery-style perfection. So, grab your apron and get ready to bake a batch of mini carrot cake loaves that will leave your taste buds wanting more!

Let's cook with our recipes!

MINI CARROT CAKE LOAVES

Mini Carrot Cake Loaves image

My favorite carrot cake recipe! It is so good, and the mini loaf pans are perfect for holidays and gifts. Best if frosted with Cream Cheese Frosting II by Janni, from this site.

Provided by skylar

Categories Desserts Cakes Carrot Cake Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups grated carrots
2 cups all-purpose flour
1 ¾ cups white sugar
1 ½ cups chopped walnuts
1 ¼ cups oil
4 eggs
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.

Nutrition Facts : Calories 1037.4 calories, Carbohydrate 100.7 g, Cholesterol 109.1 mg, Fat 68 g, Fiber 5 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 1050.1 mg, Sugar 62 g

MINI CARROT CAKES WITH CREAM CHEESE GLAZE

Mini Carrot Cakes with Cream Cheese Glaze image

Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 21

Ingredients

Pan release spray, for greasing
1/2 cup pecan halves
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup light brown sugar
1/2 cup 2-percent Greek yogurt
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
3 large eggs
3 cups shredded carrot (about 3/4 pound)
1/2 cup plus 2 tablespoons confectioners' sugar
2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature
1 teaspoon lemon juice
1/4 teaspoon pure vanilla extract
Pinch fine salt
Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional

Steps:

For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.

MINI CARROT CAKES

Mini Carrot Cakes image

A cream cheese topped cupcake with a sweet carrot flavour. This recipe is healthy and delicious.

Provided by British Bakery

Time 32m

Yield Makes 12

Number Of Ingredients 0

Ingredients

Steps:

Top and tail, peel and then grate the carrots.
Preheat oven to 200°C/gas mark 6.
Melt margarine and combine with grated carrots.
Add sugar and sift in the flour.
Add the cinnamon, baking powder and eggs.
Mix in sultanas/raisins and add the nuts (optional).
Bake for 20 mins until a consistent dark colour and a slightly firm top.
Leave to cool and then add the icing.
For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.

Tips:

Use fresh carrots. Fresh carrots have a sweeter flavor and more nutrients than older carrots.
Grate the carrots finely. This will help them distribute evenly throughout the batter and give the cakes a smooth texture.
Don't overmix the batter. Overmixing can make the cakes tough.
Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking can dry out the cakes.
Let the cakes cool completely before frosting them. This will help the frosting set properly.
Store the cakes in an airtight container at room temperature for up to 3 days. You can also freeze the cakes for up to 2 months.

Conclusion:

Mini carrot cake loaves are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. With their moist texture, sweet flavor, and cream cheese frosting, these cakes are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat to make, give these mini carrot cake loaves a try. You won't be disappointed!