Best Mini Carrot Cake Loaves Recipe with Cream Cheese Frosting

5 from 2 votes

This recipe is for mini carrot cake loaves made with ground ginger, cinnamon, nutmeg, and walnuts and pipped with a fluffy cream cheese frosting.

Prep Time30

Cook Time20

Course: Dessert

Cuisine: Dessert

Servings: mini loaves

Calories: 791kcal

Preheat the oven to 180°C and line 12 mini loaf pans with baking paper.
In a bowl of an electric mixer fitted with a paddle attachment, add the sugar, eggs, vanilla, and sunflower oil. Beat until well combined about 3 minutes.
Sift together the flour, salt, and spices. Add the dry ingredients to the egg mixture and mix until just combined.
Using a spatula fold through the grated carrots and walnuts. Mix until combined. Pour into the mini loaf pans filling until ¾ full.
Bake in a preheated oven for 20 to 25 minutes or until a skewer inserted into the center of the loaf comes out clean. Remove the tins from the oven and allow them to cool for 15 minutes in their tins before removing them and allowing the loaves to cool completely on a wire rack.

Add the butter and the icing sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until the mixture resembles fine breadcrumbs.
Add the all cream cheese at once and beat again until combined.
Scrape down the sides of the bowl and beat again for about 5 minutes at medium-high speed until the frosting is light and fluffy.
Add the frosting to a piping bag fitted with your chosen attachment and pipe the mini loaves. Top the cream cheese frosting with crushed nuts and mini fondant carrots if desired. Enjoy!