Ingredients
- All-Purpose Flour: 3 cups (375g), provides the structure for the loaves.
- Granulated Sugar: 1 ½ cups (300g), adds sweetness and moisture to the cake.
- Brown Sugar: ¾ cup (150g), packed, enhances the moistness and adds a molasses-like flavor.
- Vegetable Oil: ¾ cup (180ml), keeps the loaves incredibly moist and tender.
- Large Eggs: 4, act as a binder and add richness to the batter.
- Grated Carrots: 3 cups (about 4-5 medium carrots), finely grated, the star ingredient providing sweetness, moisture, and texture.
- Ground Cinnamon: 2 teaspoons, adds warmth and classic carrot cake spice.
- Ground Nutmeg: 1 teaspoon, complements the cinnamon with a slightly nutty and warm flavor.
- Ground Ginger: ½ teaspoon, adds a subtle zing and depth of spice.
- Baking Powder: 2 teaspoons, a leavening agent that helps the loaves rise and become light.
- Baking Soda: 1 teaspoon, another leavening agent that reacts with the acidity in the brown sugar for extra lift and tenderness.
- Salt: 1 teaspoon, enhances the flavors of all the other ingredients.
- Chopped Walnuts or Pecans (Optional): 1 cup (100g), adds a delightful crunch and nutty flavor.
- Raisins or Dried Cranberries (Optional): ½ cup (75g), provides chewy texture and sweetness.
For the Cream Cheese Frosting:
- Cream Cheese: 8 ounces (225g), softened, the base of the tangy and creamy frosting.
- Unsalted Butter: ½ cup (113g), softened, adds richness and smoothness to the frosting.
- Powdered Sugar: 3 cups (360g), also known as confectioners’ sugar, sweetens and thickens the frosting.
- Vanilla Extract: 1 teaspoon, enhances the flavor of the frosting with a warm vanilla note.
Instructions
- Preheat the Oven and Prepare the Loaf Pans: Preheat your oven to 350°F (175°C). Grease and flour eight mini loaf pans (approximately 5×3 inches each). Alternatively, you can use muffin tins if you prefer mini carrot cake muffins – this recipe will yield approximately 24 muffins. Ensuring your pans are properly prepared is crucial to prevent the loaves from sticking and to ensure easy removal after baking. A light coating of non-stick cooking spray followed by a dusting of flour works wonders. Tap out any excess flour to avoid a powdery residue on your baked loaves.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt. Whisking is important as it not only combines the ingredients but also aerates the flour, leading to a lighter and fluffier cake. Make sure there are no clumps of brown sugar or baking powder remaining. This step ensures that all the dry ingredients are evenly distributed throughout the batter, resulting in a consistent texture and flavor in every mini loaf.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil and eggs until well combined. The oil adds moisture and tenderness, while the eggs provide structure and richness. Whisking the eggs and oil together before adding them to the dry ingredients helps to emulsify them, creating a smoother batter. Ensure the eggs are fully incorporated into the oil mixture, creating a slightly thickened and homogenous liquid.
- Add Wet Ingredients to Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in a tougher cake. Mix until you no longer see streaks of dry flour, but the batter is still slightly lumpy.
- Fold in Carrots and Optional Add-ins: Add the grated carrots to the batter and fold them in gently until evenly distributed. Then, if you’re using them, fold in the chopped walnuts or pecans and raisins or dried cranberries. Folding is a gentle technique of combining ingredients by cutting down through the mixture, across the bottom, and up and over, turning the bowl slightly each time. This helps to incorporate the ingredients without deflating the batter. Ensure the carrots and any optional add-ins are evenly dispersed throughout the batter, adding texture and flavor to every bite.
- Fill the Loaf Pans: Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full. Using an ice cream scoop or a measuring cup can help ensure even portions. Don’t overfill the pans, as this can cause the batter to overflow during baking and result in misshapen loaves. Leaving some space at the top allows the loaves to rise properly without spilling over.
- Bake the Mini Loaves: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Baking times may vary slightly depending on your oven, so it’s always best to check for doneness using a toothpick test. The loaves should be golden brown on top and spring back lightly when touched. If they are browning too quickly, you can loosely tent them with foil during the last few minutes of baking.
- Cool in Pans and Then on Wire Rack: Let the mini loaves cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling in the pans allows the loaves to firm up slightly, making them easier to remove without breaking. Cooling completely on a wire rack is essential before frosting, as warm loaves can melt the frosting and make it runny. Ensure the loaves are completely cool to the touch before proceeding to the frosting step.
- Prepare the Cream Cheese Frosting: While the loaves are cooling, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for a smooth and lump-free frosting. Beat them together until they are light and fluffy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Once all the powdered sugar is added, increase the mixer speed to medium and beat until the frosting is light and fluffy. Stir in the vanilla extract and mix until well combined. Adding the powdered sugar gradually prevents it from puffing up into a cloud. Beat the frosting until it is smooth, creamy, and holds its shape.
- Frost the Cooled Loaves: Once the mini carrot cake loaves are completely cool, frost them generously with the cream cheese frosting. You can use a spatula, knife, or piping bag to frost the loaves. Get creative with your frosting design! Swirls, peaks, or a simple smooth layer all look beautiful. For a more decorative look, you can sprinkle chopped walnuts or pecans, or a dusting of cinnamon on top of the frosting.
- Serve and Enjoy: Serve these delightful mini carrot cake loaves immediately or store them in an airtight container in the refrigerator for up to 3-4 days. They are delicious enjoyed at room temperature or slightly chilled. The flavors of the carrot cake and cream cheese frosting meld together beautifully over time, making them even more delicious the next day.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Sugar: 25
- Fat: 18
- Carbohydrates: 40
- Protein: 5