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Mini Carrot Cake Loaves

Recipe Level: Easy

These mini carrot cake loaves are super moist and the sweetest size. Each cake is filled with crushed pineapple, raisins, cinnamon and ginger. And of course carrots and pecans! They are topped with light fluffy, lemon cream cheese icing and chopped pecans. This recipe feeds a crowd and can be turned into cupcakes or one large layered cake.

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

*This blog post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

I absolutely love Easter. Why do you ask? It means spring has arrived! Spring is full of life bursting through those winter grey days! Now everything seems a little brighter and everyone is a little happier! Me included! I spend my days walking around town with a big smile on my face as it seems every corner store is full of bright coloured tulips, daffodils and hyacinths. I’m jumping at any opportunity to invite friends over and enjoy a meal in the backyard or at the cottage as soon as the weather gets a little nicer.

Of course, another reason I love spring is the cooking and baking.  New inspirations flow with the change of season and it feels like Easter is the starting point for this.  Spring means lighter meals with vibrant colours, cooking with fresh asparagus, rhubarb, and fiddleheads start to make an appearance.

I’m excited to try new recipes to share with friends. I thought the perfect dessert for Easter would be a classic that feeds a crowd! These mini carrot cake loaves are the sweetest little cakes to finish off a spring celebration of any kind. They are topped with light fluffy, lemon cream cheese icing and chopped pecans. Each cake is filled with crushed pineapple, raisins, cinnamon and ginger – of course carrots and more pecans! I love the size of these mini carrot cake loaves as they look adorable on their own – perfect for a place setting for Easter!

Mini Carrot Cake Loaves
Mini Carrot Cake Loaves

Ingredients

When it comes to this recipe you’ll want to double check that you have all of your ingredients as the list is long. That’s what makes these mini carrot cakes so delicious – it’s loaded with lots of goodies!

  • Brown sugar and powdered sugar
  • Vegetable oil
  • Eggs
  • Cake & pastry flour
  • Baking powder and baking soda
  • Spices – ground cinnamon and ginger
  • Grated/shredded carrots
  • Pecans
  • Golden raisins
  • Crushed pineapple
  • Cream cheese
  • Unsalted butter
  • Lemon
  • Vanilla extract

Variations

If you don’t have mini loaf pans, not to worry you can make them into cupcakes or even a large cake. I often use this recipe to make a 2 layered cake as well.

  • Sheet cake
  • Cupcakes
  • 2 layered cake
Mini Carrot Cake Loaves
Mini Carrot Cake Loaves

Tips on How To Make Carrot Cake Loaves

  1. The best and easiest way to grate carrots is to use a food processor. Simply add the grating tool attachment and feed full carrots through the top.
  2. Stay away from using baby carrots as they seem to have more moisture in them and the flavour isn’t as strong.
  3. Make sure your eggs are at room temperature before starting the recipe. Room temperature ingredients will mix more easily, which will result in perfect loaves.
  4. Use a fork to scoop out the crushed pineapple from the can. This will allow a little juice to be transferred but you’ll get mostly pineapple. You don’t want to completely drain the pineapple of all its juices.
  5. Be very careful not to overmix the batter as this will cause a tough and dense loaf.
  6. Use an ice cream scoop to evenly distribute the batter into each loaf. Make sure to grease or line the cups before adding the batter.

How to Make Mini Carrot Cake Muffins

Step One: Prep your carrots by grating or using a food processor with the grating blade, set carrots aside. Beat brown sugar, oil and eggs using a stand mixer until pale in colour. Mix dry ingredients in a separate bowl and then add to the egg mixture. Mix just until combined.

Shredding Carrots

Step Two: Mix carrots, pecans, raisins, and crushed pineapple together. Then add your carrot mixture to your flour/egg mixture, mix just until combined. Spoon batter into mini loaf pans about 3/4 full and bake.

Step Three: Meanwhile, make your cream cheese icing. Once the loaves have cooled completely ice the tops and add chopped pecans to the tops of each loaf.

Mini Carrot Cake Loaves
Mini Carrot Cake Loaves
Mini Carrot Cake Loaves
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Mini Carrot Cake Loaves

These mini carrot cake loaves are super moist and the sweetest size. Each cake is filled with crushed pineapple, raisins, cinnamon and ginger. And of course carrots and pecans! They are topped with light fluffy, lemon cream cheese icing and chopped pecans. This recipe feeds a crowd and can be turned into cupcakes or one large layered cake.

  • Author: Alie Romano
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 18 loaves 1x
  • Category: Dessert
  • Cuisine: British

Ingredients

Units Scale
  • 1 cup brown sugar – lightly packed
  • 1 cup vegetable oil
  • 4 eggs
  • 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

Instructions

  1. Preheat oven to 375˚F. Grease 18 mini loaf pans.
  2. Beat brown sugar, oil and eggs using a stand mixer. Beat for approx. 5 minutes until mixture is fluffy and pale in colour.
  3. In a separate bowl, add flour, baking powder, baking soda, cinnamon, and ginger together. Mix to combine.
  4. Add flour mixture to egg mixture, mix until just incorporated.
  5. In a separate bowl, mix together carrots, pecans, raisins, and crushed pineapple. Using a spoon, mix into flour/egg mixture just until combined. Spoon into mini loaf pans about 3/4 full.
  6. Bake for approx. 15 – 18 minutes or until a toothpick inserted in the middle of a loaf comes out clean.
  7. Let cool on a cooling rack. Once cooled ice mini loaves with lemon cream cheese icing and sprinkle chopped pecans on top.

Notes

I use a food processor to chop my carrots, I find this is the easiest method and the least wasteful.

I like to use canned crushed pineapple for this recipe. Canned pineapple has a lot of extra juice in each can. Make sure you are not adding a lot of extra pineapple juice instead of the crushed pineapple to the recipe, but don’t completely drain the pineapple of all its juices either.

You can freeze any un-iced loaves.

You can make cupcakes or a cake instead of making mini loaves. Watch your baking time as it will vary.

Nutrition

  • Serving Size: 1 loaf – no icing
  • Calories: 261
  • Sugar: 11.6g
  • Sodium: 97mg
  • Fat: 17.9g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 24.5g
  • Fiber: 1.6g
  • Protein: 3.4g
  • Cholesterol: 36mg

Keywords: Easter, Mini Carrot Cake Loaves, Carrot Cake, Cream Cheese Icing, Dessert, Cake, Loaves

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

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Lemon Cream Cheese Icing

This is a classic cream cheese icing with a little zest of citrus. It pairs perfectly with Mini Carrot Cake Loaves (it does make a little extra so freeze extra icing for another day).

  • Author: Alie Romano
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 3 cups 1x
  • Category: Icing
  • Cuisine: American

Ingredients

Units Scale
  • 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

Instructions

  1. Mix all ingredients together in a large bowl. Using your stand mixer beat approx. 2-3 minutes until light and fluffy.
  2. Ice cakes when cooled and ready.

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 60
  • Sugar: 9.8g
  • Sodium: 18mg
  • Fat: 2.3g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 10.1g
  • Fiber: 0
  • Protein: 0.3g
  • Cholesterol: 7mg

Keywords: Cream Cheese Icing, Lemon, Icing, Carrot Cake

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

FAQ’s

How do you easily shred or grate carrots?

The quickest and easiest way to shred carrots is using a food processor. Add the grating tool attachment to your food processor and press full carrots through the top. You’ll have fuss-free grated carrots within minutes.

Can you freeze grated carrots for carrot cake?

Yes, you can easily freeze grated, raw carrots for baking. Grating carrots isn’t a fun job! It’s ideal to grate a lot at once and freeze extra to use later for muffins, cake or loaves at a later date. Freeze grated carrots in freezer bags for up to 3 months and defrost (in a strainer) when ready to use.

Can you make a carrot loaf into a cake?

Yes, you can make these mini carrot cake loaves into one large 8″- 2 layered cake or even into cupcakes if you don’t have a mini loaf pan. Watch your bake time as it will vary depending on the size of pans you use.

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Marcia MacMillan
Marcia MacMillan
2 years ago
Rating :
     

The mini carrot cake were simply divine! This recipe will be a staple to share with friends and family for years to come!

Julie
Julie
1 year ago
Rating :
     

This is my favourite carrot cake recipe! It’s super moist and turns out every time!!! I make it in a large cake pan though, I don’t have mini loaf pans.

Sandra Buchanan
Sandra Buchanan
1 year ago
Rating :
     

I made these mini carrot cakes for my girlfriends for Christmas. They are delicious! Very moist and I love the icing with that lemon juice. Will definitely make these again.

Arna
Arna
11 months ago
Rating :
     

I think I drained the pineapple too much; the loaves were a bit dry. Also, they weren’t as flavorful as I thought they would be. I think I will add more cinnamon, salt, and vanilla. I will also add more raisins. The batter made 15 mini loaves. I will definitely try again (I make mini loaves twice a month for a local group which delivers 3 meals a week to 110 people.) So, I make about 140 loaves twice a month. I am always looking for new recipes, and I will definitely try this one again with a few additions.

Elaine
Elaine
10 months ago
Rating :
     

I made this recipe and loved them. I had a question how long can you keep extra frosting in the refrigerator ?

Kate
Kate
8 months ago
Rating :
     

This recipe is great. Everyone I have made it for loves it. Will be making this recipe only from now on when I make carrot cake. Thanks!

joanne
joanne
6 months ago
Rating :
     

cake and pastry flour are two entirely different things. You say cake and pastry flour. 2 cups. so is that 4? very confusing.

Life is uncertain, but dessert doesn't have to be!

Heart Shaped Sandwich Cookies

Spread some love with these cute heart shaped sandwich cookies. Each cookie features a soft buttery sugar cookie, filled with sweet raspberry buttercream icing and topped with pink sugar crystals for a crispy bite. They make the perfect cookie for Valentine's Day or any special occasion. 

Alie Romano

Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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