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.

Mini Carrot Cake Loaves

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5 from 2 reviews

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

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Instructions

Preheat oven to 375˚F. Grease 18 mini loaf pans.
Beat brown sugar, oil and eggs using a stand mixer. Beat for approx. 5 minutes until mixture is fluffy and pale in colour.
In a separate bowl, add flour, baking powder, baking soda, cinnamon, and ginger together. Mix to combine.
Add flour mixture to egg mixture, mix until just incorporated.
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.
Bake for approx. 15 – 18 minutes or until a toothpick inserted in the middle of a loaf comes out clean.
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

Find it online: https://bakingforfriends.com/mini-carrot-cake-loaves/