Mini Carrot Cake Loaves
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. #ad
These Mini Carrot Cake Loaves are delicious little cakes to celebrate Spring, Easter, or any celebration. Topped with a creamy cream cheese frosting, they are a wonderful dessert to make or gift to give.
I love carrot cake in any form. There used to a restaurant here that made the absolute best carrot cake from scratch and I loved it. I would intentionally not eat all of my dinner to save room for a slice of that cake. That restaurant has long since closed and I miss it. While, the mini carrot cake recipe I am sharing today isn’t the exact same, it sure does fill the gap! Plus it’s a perfect dessert to celebrate Spring.
Let’s face it, #SpringSweetsWeek has us all drooling over all of the images of the recipes we are sharing. It’s the perfect simple yet fancy dessert and using fresh raspberries makes it a delicious way to celebrate #SpringSweetsWeek. Once again this sweet event is being hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom, it’s time to celebrate with spring sweets!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Here’s what I am sharing this week:
- Monday – Strawberry Rhubarb Pie with Crumb Topping
- Tuesday – White Chocolate Raspberry Scones
- Wednesday – Lemon Cooler Cookies
- Thursday – Raspberry Almond Cappuccino Parfaits
- Friday – Easy Key Lime Mousse Tarts
- Saturday – Mini Carrot Cake Loaves (that’s this recipe!)
Our #SpringSweetsWeek sponsors are providing us with samples to aid in our creations. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity. Check out the other sweet recipes linked up.
Once again, I am using a fabulous sponsor’s product. This time it’s a gorgeous mini loaf pan from Circulon. It makes up to six mini loaves and is nonstick, which is great for getting your cakes out and for clean up. I am absolutely love this pan. Every cake I have made since I have received the pan has been in mini form! It is so nice to know your cakes won’t stick if you forget to use spray, too as I did when making these carrot cakes.
I also used Dixie Crystals white granulated sugar in the cake batter and their powdered sugar in the cream cheese frosting. Dixie Crystals sugar is such a staple in my house, that using another brand doesn’t seem to give me the results I want in any recipe. Quality sugar makes a difference.
How to Make Mini Carrot Cake Loaves
Confession time: I made this recipe three times before getting to be the way I wanted it – a moist, spice carrot cake. That being said, the recipe is easy.
As usual with most baking recipes, I like to do a lot of the prep work before starting to mix the batter. For this recipe, I finely shredded the carrots first using a box grater. Of course, you can use a food processor if you want.
Then, whisk together the dry ingredients (sugar, flour, salt, baking soda, cinnamon, a dash of nutmeg). Set aside.
In a large bowl, add the shredded carrots and oil, mixing well. Then beat in two eggs until well combined.
Gradually add the flour mixture, with each addition, mix until just combined. Fold in the chopped pecans. Divide the batter evenly into the mini cake pan. This is where you can have six smaller mini loaves or a bit bigger 4 – 5 loaves. I like the bigger mini loaves I opt for filling them 2/3 of the way full.
Bake for 18 – 20 minutes or until a clean toothpick comes out clean. Let cakes cool in pan for 5 minutes before removing to cool completely on a wire rack.
Frost when cool with cream cheese frosting.
How to Make Homemade Cream Cheese Frosting
This homemade cream cheese frosting recipe is so easy to make. I like to make the whole recipe and then use what I need to for the mini carrot cake loaves or cupcakes, and then freeze the remaining frosting to use later. If you prefer, you can half this recipe to use on mini cakes.
Beat cream cheese, butter, milk and vanilla in a mixing bowl. Gradually add the powdered sugar and mix well. Add enough powdered sugar until you have the frosting the consistency you want. I use about 3 1/2 cups. Frost mini cakes and top with chopped pecans or sprinkles.
Other Cake Recipes You May Enjoy
- Homemade Carrot Cake Cupcakes – classic carrot cake with fruit in cupcake form
- Blueberry Upside Down Cake – a delicious twist on an upside down cake
- Lemon Bundt Cake with Lemon Glaze – get your lemon fix with this moist cake
Mini Carrot Cake Loaves
Ingredients
For the Mini Carrot Cakes
- 1 cup finely grated carrots
- 3/4 cup vegetable or canola oil
- 2 eggs
- 1 cup flour
- 1 teaspoon baking soda
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- dash nutmeg
- 1/2 cup chopped pecans
For the Cream Cheese Frosting (may half this frosting recipe)
- 1 8 ounce package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon clear vanilla
- 1 tablespoon milk
- 3 – 4 cups powdered sugar
Instructions
To Make the Mini Carrot Cakes
- Preheat oven to 350 degrees and spray a mini loaf pan with nonstick spray
- Finely grate your carrots and set aside
- Whisk together flour, baking soda, sugar, salt, cinnamon, and nutmeg in medium bowl; set aside.
- In a large bowl, add the shredded carrots and oil, mixing well. Then beat in two eggs until well combined.
- Gradually add the flour mixture, with each addition, mix until just combined. Fold in the chopped pecans. Divide the batter evenly into the mini cake pan. This is where you can have six smaller mini loaves or a bit bigger 4 – 5 loaves. I like the bigger mini loaves I opt for filling them 2/3 of the way full.
- Bake for 18 – 20 minutes or until a clean toothpick comes out clean. Let cakes cool in pan for 5 minutes before removing to cool completely on a wire rack
- Frost when cool with cream cheese frosting.
To Make the Cream Cheese Frosting
- This homemade cream cheese frosting recipe is so easy to make. I like to make the whole recipe and then use what I need to for the mini carrot cake loaves or cupcakes, and then freeze the remaining frosting to use later. If you prefer, you can half this recipe to use on mini cakes.
- Beat cream cheese, butter, milk and vanilla in a mixing bowl. Gradually add the powdered sugar and mix well. Add enough powdered sugar until you have the frosting the consistency you want. I use about 3 1/2 cups. Frost mini cakes and top with chopped pecans or sprinkles.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Saturday’s Recipes to Enjoy
- Coffee Mousse in a Chocolate Cup by Family Around the Table
- Key Lime Pie Tarts by For the Love of Food
- Mandarin Orange and Rhubarb Crisp by Hezzi-D’s Books and Cooks
- Mandarin Orange Scones by A Kitchen Hoor’s Adventures
- Mini Carrot Cakes with Cream Cheese Frosting by Blogghetti
- Mini Strawberry Rhubarb Pies by Jen Around the World
- Pineapple Coconut Quick Bread by Shockingly Delicious
- Rhubarb Cake by House of Nash Eats
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Enjoy!
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the bloggers with samples and product to use. All opinions are my own. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
You can’t go wrong with cream cheese frosting on carrot cake!
Sure can’t!
I made this recipe according to the ingredients you listed and it didn’t rise. Realizing after you didn’t list the baking soda so it was a total waste.
Oh my gosh! I am so sorry!! I updated the post with the baking soda, which is one teaspoon. Again, I apologize!! Thank you for letting me know.
This recipe turned out perfect! I used olive oil instead of vegetable oil and it turned out great! I also used 3/4 cup brown sugar and 1/4 cup regular sugar. I had a mini loaf pan too but it had a total of 8 loaf sections, the recipe was enough to fill 5 loafs. I love how the cream cheese frosting turned out, it was creamy silky and not too thick like the last time I made cream cheese frosting from another recipe, I think it is the 1 tablespoon of milk that made it easier to whip up. I only had half and half and the frosting turned out perfect. I put it in the fridge for a bit before frosting loaf. This is so much easier recipe than making a huge cake.
I totally love that you made these cute loaves and that you used brown sugar and white…I will have to try that. Thank you for the wonderful comment.
About how many regular size cupcakes would this batch make?
I’ve not made this recipe into cupcakes, so if I had to guess maybe 18 – 20.
Can you add a small can of crushed pineapple to the batter. I find it always make the cake so moist.
I have not done that, but if you do, you will be adding more moisture to the cake batter and it will change the consistency.
Made these wonderful flavorful mini cakes with the adjustments listed with brown sugar and white sugar mix. I think that was a positive improvement. Great for just about any occasion. Thank you for sharing this recipe.
Love the combo of sugars!