Description
Delight in these moist and flavorful Mini Carrot Cake Loaves, perfect for a sweet snack or dessert. Packed with grated carrots, pineapple, and warm spices, these loaves are topped with an optional smooth cream cheese glaze to enhance their classic taste. Easy to make and ideal for spring celebrations or everyday treats.
Ingredients
Scale
Main Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons raisins (optional)
Cream Cheese Glaze (Optional)
- 2 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini loaf pan. The pan size determines whether you get 3 or 4 mini loaves.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Add Carrots and Pineapple: Stir the finely grated carrots and drained crushed pineapple into the wet ingredients, ensuring even distribution.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mix to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Nuts and Raisins: Incorporate the chopped nuts and raisins if using, folding gently to maintain batter texture.
- Fill Loaf Pans: Divide the batter evenly among the mini loaf cavities, filling each about 3/4 full to allow space for rising.
- Bake: Bake in the preheated oven for 22–26 minutes. Test doneness by inserting a toothpick into the center of a loaf; it should come out clean.
- Cool: Let the loaves cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Apply Glaze: Drizzle the cream cheese glaze over the cooled mini loaves evenly to finish.
Notes
- Store glazed loaves in the refrigerator for up to 4 days to keep them fresh.
- Unfrosted mini loaves freeze well for up to 2 months—wrap tightly before freezing.
- You can bake this batter as muffins or in a standard loaf pan; adjust baking time accordingly (muffins ~18-22 minutes, standard loaf ~40-50 minutes).
