Ingredients
Carrot Cake Loaves
- 280 grams light brown sugar
- 3 extra-large eggs
- 280 grams sunflower oil
- 280 grams self-raising flour
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
- 280 grams grated carrots
- 100 grams toasted and chopped walnuts
Cream Cheese Frosting
- 160 grams unsalted butter, room temperature
- 500 grams sifted icing sugar
- 250 grams cream cheese, room temperature
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 180°C (356°F) and line 12 mini loaf pans with baking paper to prevent sticking and ensure easy removal of the loaves.
- Mix Wet Ingredients: In the bowl of an electric mixer fitted with a paddle attachment, combine the light brown sugar, extra-large eggs, vanilla extract, and sunflower oil. Beat on medium speed for about 3 minutes until the mixture is well combined and smooth.
- Sift Dry Ingredients: Sift together self-raising flour, salt, cinnamon, ground ginger, nutmeg, and cloves. This ensures even distribution of spices and a light texture.
- Combine Wet and Dry Mixtures: Add the sifted dry ingredients to the wet mixture in the mixer. Mix on low speed until just combined to avoid overmixing, which can toughen the cake.
- Fold in Carrots and Walnuts: Using a spatula, fold in the grated carrots and toasted chopped walnuts gently until evenly distributed throughout the batter.
- Fill Pans and Bake: Pour the batter into the prepared mini loaf pans, filling each about three-quarters full to allow room for rising. Bake in the preheated oven for 20 to 25 minutes or until a skewer inserted into the center comes out clean.
- Cool Loaves: Remove the loaves from the oven and let them cool for 15 minutes in their pans. Then, transfer them to a wire rack and allow to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a clean bowl of an electric mixer fitted with a paddle attachment, add the room temperature unsalted butter and sifted icing sugar. Beat on medium-high speed until the mixture resembles fine breadcrumbs.
- Add Cream Cheese: Add all the room temperature cream cheese at once and beat again until the ingredients are well combined and smooth.
- Whip Frosting: Scrape down the sides of the bowl and continue beating on medium-high speed for about 5 minutes until the frosting becomes light, fluffy, and creamy.
- Pipe and Decorate: Transfer the frosting into a piping bag fitted with your chosen nozzle. Pipe the frosting on top of each cooled mini carrot cake loaf. For finishing touches, sprinkle crushed walnuts on top for added texture and presentation.
- Serve and Enjoy: Your beautifully frosted mini carrot cake loaves are now ready to be served. Enjoy them as a delightful dessert or a sweet snack!
Notes
- Make sure the butter and cream cheese are at room temperature before making the frosting to ensure a smooth, lump-free texture.
- To toast walnuts, spread them on a baking sheet and bake at 180°C for about 5-8 minutes, stirring occasionally until fragrant.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Store mini loaves in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Allow cakes to cool completely before frosting to prevent frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
