Go Back
–+ servings
Mini Carrot Cake Loaves

Mini Carrot Cake Loaves with Zesty Cream Cheese Icing

Delightful Mini Carrot Cake Loaves filled with crushed pineapple and raisins, topped with zesty cream cheese icing. Perfect for spring celebrations!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 loaves
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Brown Sugar Adds sweetness and moisture; using white sugar gives a lighter flavor.
  • 1 1/2 cups Cake & Pastry Flour This flour provides structure and tender texture.
  • 2 cups Carrots Fresh, grated carrots yield the best results.
  • 1 teaspoon Cinnamon Infuses warmth and spice into the loaves.
  • 1/2 teaspoon Ginger Adds a delightful kick.
  • 1 cup Crushed Pineapple Enhances moisture and sweetness.
  • 1/2 cup Raisins Provide chewy texture and natural sweetness.
  • 1/2 cup Pecans Brings in a lovely crunch and flavor.
For the Icing
  • 8 oz Cream Cheese Serves as the creamy base for a luscious icing.
  • 2 tablespoons Lemon Juice Gives the icing a zesty flavor.
  • 1 cup Powdered Sugar

Equipment

  • Mixing Bowls
  • whisk
  • Food Processor
  • Mini loaf pans

Method
 

Preparation Steps
  1. Begin by grating fresh carrots using a food processor and set them aside.
  2. In a large mixing bowl, beat together the brown sugar, oil, and eggs until you achieve a pale and fluffy mixture.
  3. In a separate bowl, combine the cake and pastry flour, baking soda, baking powder, cinnamon, and ginger. Whisk well.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Gently fold in the grated carrots, pecans, raisins, and crushed pineapple until well blended.
  6. Divide the batter evenly into mini loaf pans, filling each about 3/4 full. Bake at 350°F for approximately 25-30 minutes.
  7. While the loaves cool, whip together the cream cheese, lemon juice, and powdered sugar until smooth.
  8. Once the loaves are completely cooled, spread the lemon cream cheese icing on top.

Nutrition

Serving: 1loafCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Store covered at room temperature for up to 3 days, or refrigerate for up to 5-7 days in an airtight container. Freeze unfrosted mini loaves for up to 3 months.

Tried this recipe?

Let us know how it was!