Mini Carrot Cake Loaves
These Mini Carrot Cake Loaves are moist and flavorful, packed with grated carrots, pecans, and warm spices, then topped with a creamy cream cheese icing. Perfectly portioned and individually sized, they're great for sharing or enjoying as a sweet treat any time of day.
Equipment
- 6-well Mini Loaf Pan
- Large Mixing Bowl
- Wire Rack
Ingredients
- 1 cup grated carrot
- 1/3 cup oil
- 2 large eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup pecans, chopped
- 5 oz cream cheese
- 4 oz butter
- 1 1/2 cups powdered sugar
- 2 tsp milk
- 1 tsp vanilla
Instructions
- Preheat your oven to 350ยบ F and prepare a 6 well mini loaf pan with cooking spray.
- In a large mixing bowl, add the grated carrots and oil and stir to coat.
- In a separate mixing bowl, whisk together the sugar, flour, salt, baking soda, and cinnamon. Add the eggs one at a time, then mix in the carrots.
- Divide the batter evenly between the pan wells and bake for 18-20 minutes.
- Let the cakes cool in the pan and then cool completely on a wire rack.
- For the icing, beat together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth.
- Ice the cakes with the frosting and sprinkle with pecans before serving. Store in an airtight container and eat within 3 days.
Notes
These mini carrot cake loaves are perfect for parties, gatherings, or simply as a delightful snack. Feel free to customize the frosting with your favorite flavors or toppings.