Mini Carrot Cake Loaves

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

Carrot cake is a favourite with its all-important cream cheese icing, but the addition of crystallized ginger takes it up a notch.

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes

Ingredients

Cream Cheese Icing:
  • Half 250 g pkg cream cheese , softened
  • 2 tablespoons unsalted butter , softened
  • 1/2 teaspoon vanilla
  • 1/2 cup icing sugar
Carrot Cake:
  • 1 2/3 cup alI-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon each cinnamon and ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon vanilla
  • 2 cups grated carrots
  • 1/2 cup chopped pecans
  • 2 tablespoons finely chopped crystallized ginger (optional)

Method

Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar until smooth. 

Carrot Cake: Preheat oven to 350°F. Spray and flour 8 mini loaf pans. In bowl, whisk together flour, baking powder, cinnamon, ground ginger, salt and nutmeg. In large bowl, whisk together eggs, brown sugar, oil, applesauce and vanilla until smooth; stir in flour mixture just until moistened. Stir in carrots and pecans until combined; scrape into prepared pans. 

Bake until cake tester inserted in centres comes out clean, 25 to 30 minutes. Run paring knife around edges of cakes; let cool in pans for 15 minutes. Transfer directly to racks to cool completely. 

Using offset palette knife, spread 2 tbsp of the Cream Cheese Icing evenly over top of each cake; sprinkle with crystallized ginger (if using). 

Makes 8 mini loaves.

Nutritional facts Per mini loaf: about

  • Fibre 2 g
  • Sodium 298 mg
  • Sugars 46 g
  • Protein 7 g
  • Calories 557
  • Total fat 29 g
  • Potassium 211 mg
  • Cholesterol 73 mg
  • Saturated fat 7 g
  • Total carbohydrate 70 g
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Baking & Desserts

Mini Carrot Cake Loaves

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