Mini Carrot Cake Loaves

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 Time1 10

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 the 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 them 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 cakes 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 all the 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. Enjoy!

Lemon zest and vanilla extract can also be added to the cream cheese frosting for flavouring if desired.
Line the mini loaf pans with sunflower oil and baking paper, this way the loaves will come out of the tins easily.
Peel the carrots, then grate them finely.
Roast the walnuts in a dry pan before adding them to the cake batter. This adds a great flavor to the cake.