Description
These Mini Carrot Cake Loaves are moist, flavorful, and packed with grated carrots, pineapple, and warm spices. Perfectly portioned for individual servings, they make a delightful dessert or snack, enhanced optionally with nuts or raisins. Ideal for any occasion, especially Easter, these loaves bake quickly and freeze well for convenient enjoyment.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and lightly flour 4 mini loaf pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and emulsified.
- Combine Ingredients: Gradually stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
- Add Carrots and Mix-ins: Gently fold in the grated carrots, drained crushed pineapple, and optional nuts or raisins if using, ensuring even distribution throughout the batter.
- Fill Pans and Bake: Divide the batter evenly among the prepared mini loaf pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Loaves: Let the mini carrot cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra special touch, top with a cream cheese glaze or dust the loaves with powdered sugar.
- These mini loaves freeze well—wrap tightly in plastic wrap and store in a freezer bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 310
- Sugar: 20g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
