Description

These Mini Carrot Cake Loaves are moist, flavorful, and perfectly sized for individual servings. Infused with warm spices, shredded carrots, pecans, raisins, and crushed pineapple, they offer a delightful twist on classic carrot cake. Topped with a luscious lemon cream cheese icing and a sprinkle of chopped pecans, these loaves are great for gatherings or as a sweet treat anytime.

Ingredients

Scale

Cake Ingredients

1 cup brown sugar, lightly packed
1 cup vegetable oil
4 eggs, at room temperature
2 cups cake & pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups grated/shredded carrots (approx. 3 large carrots, 300g)
1/2 cup pecans, chopped plus extra chopped nuts for topping each loaf
1/2 cup golden raisins
1/2 cup crushed pineapple

Icing Ingredients

4 cups icing sugar
1/4 cup unsalted butter, at room temperature
3/4 cup cream cheese, at room temperature
2 Tablespoons fresh lemon juice
1/4 teaspoon pure vanilla extract

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Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C) and grease mini loaf pans to prevent sticking.
Mix Wet Ingredients: Using a stand mixer, beat together brown sugar, vegetable oil, and eggs. Continue beating for about 5 minutes until the mixture becomes fluffy and pale in color, ensuring good aeration for a light texture.
Combine Dry Ingredients: In a separate bowl, whisk together the cake & pastry flour, baking powder, baking soda, ground cinnamon, and ground ginger to evenly distribute the leavening agents and spices.
Incorporate Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the egg mixture and mix until just combined to avoid overmixing and developing gluten, which could make the loaves tough.
Add Fruits and Nuts: In another bowl, mix the grated carrots, chopped pecans, golden raisins, and crushed pineapple. Gently fold this mixture into the batter until combined, distributing the textures evenly throughout.
Fill Pans and Bake: Spoon the batter into the prepared mini loaf pans, filling each about three-quarters full to allow room for rising. Bake in the preheated oven for approximately 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Loaves: Remove from the oven and let the mini loaves cool completely on a cooling rack before icing to prevent the frosting from melting.
Prepare Lemon Cream Cheese Icing: While the loaves cool, combine the icing sugar, unsalted butter, cream cheese, fresh lemon juice, and pure vanilla extract in a large bowl. Use a stand mixer to beat for 2 to 3 minutes or until light, smooth, and fluffy.
Frost and Garnish: Once the loaves are fully cooled, frost each with the lemon cream cheese icing using a knife or spatula. Sprinkle additional chopped pecans on top for texture and visual appeal.

Notes

Make sure eggs are at room temperature to help create a smooth, well-emulsified batter.
Do not overmix the batter after adding the flour to keep the loaves tender.
Adjust baking time slightly if using larger loaf pans or different oven types.
The lemon juice in the icing adds a bright tang that balances the sweetness of the loaf.
Store any leftover loaves in an airtight container in the refrigerator for up to 3 days.
These mini loaves can be frozen without icing for up to 1 month; thaw and then ice before serving.