Description
Indulge in these delightful Mini Carrot Cake Loaves, perfect for a cozy treat or as a sweet gift. These moist and flavorful loaves are topped with a luscious cream cheese glaze that adds a perfect finishing touch.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 3/4 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/4 cup crushed pineapple (drained, optional)
- 4 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Cream Cheese Glaze:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare mini loaf pans.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
- Combine Wet Ingredients: In a separate bowl, mix eggs, brown sugar, oil, yogurt, and vanilla.
- Blend Batter: Stir in dry ingredients, then fold in carrots, walnuts, and pineapple (if using).
- Bake: Divide batter into pans and bake for 25–30 minutes until done.
- Glaze: Prepare the cream cheese glaze and drizzle over cooled loaves.
Notes
- Mini loaves can be frozen for up to 2 months.
- Glaze can be omitted or substituted with powdered sugar for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 360
- Sugar: 22g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
