Recipe Mini Carrot Cake Loaves
Show more
No longer is perfection like this reserved for cafe fridge displays. This easy carrot cake loaf recipe — warmly spiced and generously frosted — is the key to impressing at any afternoon tea.
You will need
Serves 6
Dry ingredients:
- 1 cup plain flour
- 1/2 coconut sugar
- 1/4 cup walnuts chopped
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Wet ingredients:
- 1/2 cup carrot (grated)
- 1/2 cup almond milk
- 1/2 tablespoon apple cider vinegar
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
Cream cheese frosting:
- 1/2 cup vegan cream cheese
- 1/2 cup vegan butter
- 1 1/2 cups powdered icing sugar
- 1 teaspoon vanilla bean paste
To serve:
- Chopped walnuts
Recipe: Koori Kitchen / Georgia Smith
Directions
-
Step 1
Preheat the oven to 180℃. Grease a mini loaf tray with a little coconut oil.
-
Step 2
In a small bowl add the almond milk and apple cider vinegar and whisk until it starts to get frothy – this creates a vegan buttermilk consistency.
-
Step 3
In a large bowl add all the dry ingredients and combine.
-
Step 4
Add all the wet ingredients to the dry and mix until just combined. Be careful to not overmix.
-
Step 5
Spoon the mixture into the greased tray and bake for 16–18 minutes.
-
Step 6
For the frosting, add the vegan butter and cream cheese and beat for 2–3 minutes with an electric beater until it starts to become creamy.
-
Step 7
Next, add the vanilla paste and slowly add in the icing sugar. Beat for another 2–3 minutes until it is thick and creamy. Place the frosting in the refrigerator while we wait for the loaves.
-
Step 8
Once the mini loaves are cooked, place them onto a baking cooling tray and wait until they are completely cooled before spooning the frosting on top.
-
Step 9
Decorate with crushed walnuts and enjoy!
Recipe: Koori Kitchen / Georgia Smith
