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tasty mini carrot cakes

Mini Carrot Cake Loaves - Recipe

Decadent carrot cakes for any occasion.
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Course Dessert

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. 
Keyword cake, Dessert, recipe
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