Best 2 Mini Carrot Cake Loaves Recipes
Indulge in the delectable flavors of mini carrot cake loaves, a delightful treat that combines the classic taste of carrot cake with the convenience of individual servings. These bite-sized wonders are bursting with grated carrots, warm spices, and a hint of nuts, all enveloped in a moist and tender crumb. Topped with a luscious cream cheese frosting, they offer the perfect balance of sweetness and tang.
For those seeking a more decadent experience, the article also features a recipe for cream cheese-filled mini carrot cake loaves. These irresistible treats elevate the classic carrot cake by adding a creamy and velvety filling, creating an explosion of flavors in every bite. With easy-to-follow instructions and helpful tips, these recipes are perfect for bakers of all skill levels. Whether you're hosting a special occasion or simply craving a sweet treat, these mini carrot cake loaves are sure to satisfy your cravings.
CARROT CAKE LOAF (QUICK BREAD)
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and frosting.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
MINI CARROT CAKES WITH CREAM CHEESE GLAZE
Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
- Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
- Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
- Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
- For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.
Tips and Conclusion
Tips: 1. For a moist and flavorful carrot cake, use freshly grated carrots and a combination of brown sugar and granulated sugar. 2. To enhance the flavor of the cake, add a teaspoon of ground cinnamon, nutmeg, and ginger. 3. For a crunchy topping, use a mixture of chopped walnuts, pecans, or almonds. 4. To prevent the cake from sticking to the pan, grease and flour the loaf pan before pouring in the batter. 5. Bake the carrot cake loaves at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean. 6. Let the carrot cake loaves cool completely before frosting them. Conclusion: Mini carrot cake loaves are a delicious and easy-to-make treat that can be enjoyed for breakfast, dessert, or as a snack. With their moist texture, sweet flavor, and crunchy topping, these carrot cake loaves are sure to be a hit with everyone who tries them. Whether you're looking for a classic carrot cake recipe or something new and exciting, these mini carrot cake loaves are a great choice.
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