These Mini Carrot Cake Loaves are soft and tender with a delicious and fluffy cream cheese frosting. They're the perfect size so that everyone can have their own mini cake!
This recipe is super easy to make. You'll make the cake batter first and get those in the oven before making the frosting. I used this mini cake loaf pan, but anything similar should work.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature:
- Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside. In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until combined.
Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed. Add the sour cream followed by the flour, baking powder, salt, and cinnamon. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Prep a mini loaf pan by coating it with cooking spray. Carefully scoop the batter into the pan and smooth it out with an offset spatula. Bake for 23-26 minutes until a toothpick inserted into the center of a cake comes out clean.
Cool for 5 minutes on a cooling rack before gently running a knife along the edges and carefully turning them out onto a cooling rack to cool completely.
Cream the softened cream cheese until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream. Scrape down the sides of the bowl and mix just until combined.
Transfer frosting to a piping bag fitting with a large round piping tip. Once the cakes have cooled, use a serrated knife to carefully cut off the tops of each cake so they're level.
Holding the piping bag directly above the top left corner of a mini cake, carefully pipe in a zig zag motion, working your way to the bottom of the cake until it is fully covered. Top with finely chopped walnuts. Repeat this process with the remaining mini cakes until all are frosted. Enjoy!
Mini Carrot Cake Loaves
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
Ingredients
Carrot Cake
- 180 grams (1 ½ cups) flour
- 1 ½ tsp baking powder
- ¾ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- pinch of cloves
- 159 grams (¾ cup) brown sugar
- 74 grams sugar
- 3 eggs
- 148 grams (¾ cup) vegetable oil
- 127 grams sour cream
- 185 grams finely shredded carrots
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 114 grams (1 cup) powdered sugar
- 28 grams (2 tbsp) heavy cream
- Finely chopped walnuts
Instructions
Carrot Coffee Cake
- Preheat oven to 350º F.
- Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until combined.
- Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.
- Add the sour cream followed by the flour, baking powder, salt, and cinnamon. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
- Prep a mini loaf pan by coating it with cooking spray.
- Carefully scoop the batter into the pan and smooth it out with an offset spatula.
- Bake for 23-26 minutes until a toothpick inserted into the center of a cake comes out clean.
- Cool for 5 minutes on a cooling rack before gently running a knife along the edges and carefully turning them out onto a cooling rack to cool completely.
Cream Cheese Frosting
- Cream the softened cream cheese until smooth.
- With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
- Scrape down the sides of the bowl and mix just until combined.
Assembly
- Transfer frosting to a piping bag fitting with a large round piping tip.
- Once the cakes have cooled, use a serrated knife to carefully cut off the tops of each cake so they're level.
- Holding the piping bag directly above the top left corner of a mini cake, carefully pipe in a zig zag motion, working your way to the bottom of the cake until it is fully covered.
- Top with finely chopped walnuts. Repeat this process with the remaining mini cakes until all are frosted. Enjoy!
Notes
- Make sure you use whole carrots and wash, peel, and grate them until they are fine. Do not use baby carrots or pre-shredded carrots.
- The cakes can be wrapped in plastic wrap or placed in an airtight container and kept in the fridge for up to five days. They're best enjoyed slightly warmed.
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