Description
Delicious and moist mini carrot cake loaves topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 180 grams (1 ½ cups) all-purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- A pinch of ground cloves
- 159 grams (¾ cup) brown sugar
- 74 grams granulated sugar
- 3 large eggs
- 148 grams (¾ cup) vegetable oil
- 127 grams sour cream
- 185 grams finely shredded carrots
- 4 oz cream cheese, softened
- 114 grams (1 cup) powdered sugar
- 28 grams (2 tablespoons) heavy cream
- Finely chopped walnuts (for garnish)
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease your mini loaf pans with butter or non-stick spray.
- Mix dry ingredients: In a mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk them together until they are well blended.
- Combine wet ingredients: In another large bowl, combine the brown sugar, granulated sugar, eggs, vegetable oil, and sour cream. Mix until everything is smooth and well incorporated.
- Add shredded carrots: Gently fold in the finely shredded carrots into the wet ingredients.
- Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture. Stir until just combined; be careful not to overmix.
- Bake the loaves: Pour the batter into the prepared mini loaf pans, filling each about three-quarters full. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
- Cool the loaves: Allow the loaves to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and heavy cream. Mix until the frosting is creamy and spreadable.
- Frost the loaves: Once the loaves are completely cool, generously spread the cream cheese frosting on top. Sprinkle with finely chopped walnuts for added crunch and flavor.
- Serve and enjoy! Your Mini Carrot Cake Loaves are ready to serve!
Notes
Store in an airtight container for up to 3 days or refrigerate to extend freshness. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaf
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg