Prepare to indulge in the delightful flavors of our mouthwatering Mini Carrot Cake Loafs – Recipe. Bursting with the perfect blend of spices and sweetness, each bite offers a symphony of taste sensations that will leave you craving more.
Whether enjoyed as a sweet afternoon snack or as a decadent dessert, our tasty mini carrot cake loaves are sure to please during the Spring or Fall seasons and will surely steal the spotlight at any gathering.
Mini Carrot Cake Loaves for any Occasion
“Mini cakes” have swiftly risen to the forefront of dessert trends, captivating the culinary world with their irresistible charm and bite-sized allure. From intimate celebrations to grand affairs, these miniature delights are making a monumental impact, becoming the darling of dessert tables everywhere.
Jump to Recipe
Mini Cake Loaves are one of many miniature cake options for any occasion. Not only are they perfect for individual servings, but they are also easy to make, easy to serve, easy to decorate, freezable, and affordable. Oh, did I mention adorable?
Mini Carrot Cake Loaves – Silicon Pan
Silicone (mini loaf) pans are naturally non-stick, so baked goods can be easily removed without additional greasing or flouring. This feature is useful for delicate items like cakes, muffins, and pastries, ensuring they come out perfectly shaped and intact.
The non-stick surface of silicone pans also makes cleaning a breeze. Baked-on residue and batter are less likely to adhere to the surface, allowing quick and hassle-free washing, whether by hand or in the dishwasher.
Silicone pans are flexible, allowing you to bend and twist them to release baked goods easily. This flexibility ensures that your cakes, muffins, and other treats pop out without breaking or crumbling. I prefer to hand-wash silicon pans in hot water and dish soap as dishwashing can be harsh and leave dish detergent residue.
Cream Cheese Frosting
Believe it or not, there is a science to pairing cream cheese frosting with cake types and flavors. Cream Cheese Frosting is a smooth, tangy, creamy, decadent frosting that pairs well, and complements cake flavors such as citrus, spice, nuts, cocoa, vegetables, and the like. The balance happens between flavors, texture, and moisture.
Cream Cheese Frosting pairs with very particular cake flavors such as carrot, pumpkin, spice, orange, red velvet,
A richer cake, such as chocolate or pound cake, pairs well with the lighter, tangy texture and taste of cream cheese frosting. A lighter sponge cake or chiffon cake pairs better with a heavier frosting, such as flavored buttercream or chocolate frosting.
TIPS:
- *It’s imperative to take personal preference and occasion into consideration. Always be mindful of those who have dairy allergies or prefer vegan, etc. Always refrigerate any dessert topped with cream cheese frosting.
- *See the recipe below for best practices.
Decorative Piping
Decorative piping is another quick and easy way to propel your design skills to the next level. Piping may seem daunting at first, but it’s actually, a simple technique that anyone can learn with a bit of practice. With piping bags, piping tips, and your desired tinted frostings/consistencies, you can easily pipe beautiful designs onto all your baked goods.
Beginners can start with basic techniques like swirls, dots, and lines, gradually advancing to more intricate designs as they gain confidence. The small size of miniature cake loaves makes them ideal for practicing piping skills.
If you’re decorating mini cake loaves or a larger cake for a special occasion, piping allows you to achieve professional-looking results in a short amount of time. Plus, it’s a great way to impress friends, family, or customers with your cake decorating skills.
Silicon Molds
Another wonderful cake-decorating tool professionals and home bakers use is silicon molds. Silicon molds are made to handle hot temperatures from candy melts as well as cold temperatures for freezing frosting or fondant. Silicon molds are versatile and come in a wide variety of shapes, sizes, and subject content.
It’s likely to find just about any shape or thing made as a silicon mold. Visit online stores or local baking supply companies to find an array of choices. The world of cake decorating is exploding with creative tools we love to use for every project.
Sprinkles
Sprinkles glorious sprinkles!! We love sprinkles. Sprinkles are an easy and edible decoration that anyone can use to jazz up baked goods. The options are endless. There are so many fun sprinkle colors, sizes, combinations, and themes to choose from. Have fun with it and let those creative juices flow.
Whether you’re choosing sprinkles for a holiday or a birthday you will surely find the perfect sprinkle collection to compliment any occasion.
For more cake projects with sprinkles please visit here. While you’re perusing around Cakelovesme please do not miss my Top 15 Cake Decorating Tools – Essentials Must-Haves for Cake Designers. Sprinkles are on this list!
Carrot Cake in any form
The recipe below is good for carrot cake in any form. Mini loaves, bread loaf size, cupcake forms, or traditional round or square cake pans will work just fine. You may have to double the recipe depending on how much cake batter you need for the servings.
For example, high three-layered cakes or multiple cupcake batches may take doubling the batter so you do not run out. In many cases, it’s better to have more than less. You can always make extra cake/cupcakes with left-over batter and freeze them for later.
Why we love Carrot Cake
- Carrot cake is full of flavor and fresh ingredients.
- Carrot cake can include an array of add-ins such as nuts, raisins, coconut, crushed pineapple, cinnamon, and baking spices.
- Always moist, nice texture, is delicious, and is never dry.
- Great for any occasion.
- Great for cheese cream frosting.
- More affordable to make vs buying.
Mini Carrot Cake Loaves – Recipe
Ingredients
- 2 1/2 cups All purpose flour 325 grams
- 1 1/2 tsp Baking Soda
- 1 1/4 tsp Baking Powder
- 1.5 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 1/2 Cups Granulated Sugar 300 grams
- 1/2 Cup Packed Brown Sugar 100 grams
- 4 Large Eggs Room Temperature.
- 1 Cup Vegetable Oil 218 grams
- 1 tsp Pure Vanilla Extract
- 3 Cups Freshly Grated Carrots 300 grams. Small pieces, lightly packed. Never use store-bought shredded carrots. They are too hard and thick.
- 1/2-3/4 Cup Finely Chopped Pecans Big pieces will not work well in a cake.
- 1/2-3/4 Cup Sweetened Coconut
- 18 oz can Crushed Pineapple Strain most of the juice out of the can but keep a little bit.
Cream Cheese Frosting
- 2 Sticks Unsalted Butter Slightly Softened.
- 16 oz Cream Cheese (8 oz Packages) Slightly Softened. Do not use low fat.
- 2 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 6-7 Cups Powdered Sugar
Instructions
For the Carrot Cake
- Preheat Oven to 350 degrees F
- Lightly grease the mini loaf pan and dust lightly with flour. Or make cake goop and lightly coat the silicon pan. (Silicon pans are non-stick but it's still helpful to make the surface a sure thing for easy release).
- Whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until combined. Set aside.
- In a bowl with your mixer add sugar, eggs one at a time, oil, and vanilla. Mix 2 minutes until combined. Do not over-mix.
- With a spoon slowly stir the flour mixture into the wet mixture until lightly blended. Next add pecans, carrots, coconut, and pineapple until combined. Again, do not over-mix the batter! You've already done several mixing cycles.
- Spoon batter into each mini cake loaf section. Leave about 1/2" from the top so the cake has room to rise. Bake 20-30 minutes at 350 F. At first sight of a light golden top or after 20-25 minutes, insert a cake tester or a skewer stick in the center until it comes out clean. Bake a few extra minutes if needed. Refrain from opening the oven door more than necessary. Do not over-bake your cakes.
- Remove the pan from the oven and let cool a few minutes before releasing the cakes. Take a thin silicon spatula and slide it around the cake edges. Gently release the cakes onto a cooling rack and turn them right side up.
- Cool completely before frosting. Store in an airtight container in the refrigerator 3-4 days or 3 months in the freezer.
- Makes 6.5 cups of batter.
For the Cream Cheese Frosting
- In a stand mixer with a paddle attachment mix the butter on low-medium speed until softened. Cut the cream cheese into cubes and add them to the butter until blended and smooth.
- Add the powdered sugar gradually with the vanilla extract until blended. Increase the mixing speed until the frosting is fluffy. Refrain from over mixing or it will become too loose. Chill to firm up and never heat the frosting.
- This cream cheese frosting can be made in advance, stored in the refrigerator and softened in room temperature to pipe on baked goods.
Notes
- The pecans and coconut can be omitted from the recipe.
- Pecans can be swapped for walnuts.
- 1/4-1/2 cup of raisins can be added.
This carrot cake recipe will also work for cupcakes, circular or square multi-layered cakes, sheet cakes, and large loaf cake sizes. You’ll love this Carrot Cake Recipe as much as we do.
Thanks for visiting & Happy Baking!
Be sure to check out some of my other cake decorating and baking posts for new inspo
10 Things to know before ordering a custom cake
There are so many good reasons to order a custom-made cake. Local bakeries may be…
2 Legendary Firemans Retirement Cake Idea – A heartfelt sendoff
Firemans Retirement Cake Idea for Two Brave Servicemen A Firemans Retirement Cake Idea for Two…
Festive Margarita and Tequila Birthday Cake
3 Creative Sports Jersey Cake Ideas How-To
11 Top Cake Trends of 2024 – Popular Designs
Artistic Buttercream Palette Knife Cake Decorating
DIY Cake Board – How-To Cover Cake Boards Easily
