Description
Delightfully moist and flavorful mini carrot cake loaves made with grated carrots, warm spices, and optional nuts, topped with a smooth cream cheese glaze. Perfect for a small batch dessert or snack, these loaves boast a tender crumb and a subtle sweetness with a hint of pineapple for extra moisture. They’re easy to prepare and bake in mini loaf pans, making them an ideal treat for Easter, gifting, or any occasion that calls for a delicious homemade carrot cake.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup finely grated carrots
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup crushed pineapple (drained)
- ¼ cup chopped walnuts or pecans (optional)
Cream Cheese Glaze (optional)
- 4 ounces cream cheese (softened)
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease or line 3–4 mini loaf pans (approximately 5 x 3 inches) to prevent sticking and ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This blend forms the dry base of your batter with balanced leavening and warm spices.
- Combine Wet Ingredients: In a separate large bowl, whisk the finely grated carrots, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and drained crushed pineapple until fully combined and smooth, creating a moist and flavorful wet mixture.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture just until combined to avoid overmixing, which can make the loaves dense. Gently fold in the chopped walnuts or pecans if using, for added crunch and texture.
- Fill Loaf Pans: Divide the batter evenly among the prepared mini loaf pans, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the pans in the preheated oven and bake for 25–30 minutes. Test for doneness by inserting a toothpick into the center of a loaf; it should come out clean or with a few moist crumbs attached.
- Cool: Allow the loaves to cool in the pans for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely to avoid sogginess and prepare for glazing.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until the glaze reaches a pourable consistency. Adjust milk quantity to achieve desired thickness.
- Glaze the Loaves: Drizzle the cream cheese glaze over the cooled mini carrot loaves evenly. Allow the glaze to set before serving for the best taste and appearance.
Notes
- These mini carrot cake loaves can be made ahead and stored at room temperature unglazed for up to 2 days, or refrigerated for up to 5 days for freshness.
- They freeze well when individually wrapped, making them convenient for future snacks or gifting.
- For a nut-free option, simply omit the walnuts or pecans.
- The pineapple helps keep the cakes moist but can be omitted if preferred; substitute with the same amount of applesauce for a similar effect.
- Glaze is optional but adds a classic creamy sweetness that complements the spices and carrot flavor beautifully.
