Mini carrot cakes | vegan

Carrot cake is a real classic isn’t it? Over the years I’ve made many different versions of carrot cake - round cakes, loaves, muffins, even doughnuts, to name just a few.

But until now I’ve never made mini carrot cake loaves.

I really love my mini loaf tin* but I don’t use it nearly often enough. In fact I think the only time I’ve made mini loaves for Sneaky Veg was my mini simnel cakes.

I really must make the effort to use it more often. Not only do mini loaves look really cool, they are also the ideal shape to include in my children's lunch boxes.

How difficult are mini carrot loaves to make?

Not difficult at all - as long as you have a mini loaf tin. 

This recipe is largely made in one bowl - apart from mixing together a little milk and vinegar at the start.

So it saves on washing up too - which is always a bonus.

Do you need any special equipment to make this recipe?

You’ll need the following equipment:

• mini loaf tin*
• mini loaf cases* (not essential)
• mixing bowl*
• wooden spoon*
• wire cooling rack*
• sieve*
• grater*

Can I make this recipe without mini loaf tins?

Yes, you can make this recipe as one large loaf instead. I tested it for you in a 900g loaf tin. It makes quite a flat loaf so you may want to multiply the quantities by 50%.

Grease and line the loaf tin and bake for 50 minutes or until the top is golden brown and a skewer inserted into the cake comes out clean.

You could also make this recipe as muffins but you may prefer to make this healthy carrot muffins recipe instead.

More recipes you might like 

• Healthy pumpkin muffins with sweet potato frosting
• Carrot cake energy balls
• Blueberry and banana porridge bars
• Chocolate beetroot brownies
• Healthy carrot muffins
• Swede and ginger cake
• Carrot scones

How to make mini carrot cakes

If you've made this recipe please a leave a star rating and comment below. Thank you

Mini carrot cakes

These mini carrot cake loaves are jam-packed full of nutritious ingredients without compromising on flavour. They’re very much approved by my three children who devour them every time. Suitable for vegans.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Cake

Cuisine British, Vegan

Servings 12

Calories 342 kcal

Equipment

• Mini loaf tin
• Mini loaf cases optional
• Mixing bowl
• Wooden spoon
• Wire cooling rack
• Sieve
• Grater or use a food processor with grater attachment

Ingredients

 

MetricUS Customary

 

1x2x3x

• 4 tablespoons oat milk or other dairy-free milk
• ½ tablespoon white wine vinegar or lemon juice or cider vinegar
• 200 g carrots grated
• 125 g sultanas
• 100 ml sunflower oil
• 50 g chopped seeds or nuts eg pumpkin seeds or walnuts
• 125 ml maple syrup
• 250 g spelt flour or use plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg

For the frosting

• 225 g vegan cream cheese
• 100 g icing sugar sifted
• ½-1 tablespoon plant based milk

Instructions

 

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Prepare your mini loaf tin by either greasing well or lining with mini loaf cases*.
• Put 4 tablespoons milk into a small bowl and add ½ tablespoon white wine vinegar. Set aside.
• Mix the 200g grated carrot, 125g sultanas, 100ml sunflower oil, 50g chopped seeds or nuts and 125ml maple syrup together in a large mixing bowl.
• Sift 250g spelt (or plain) flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon nutmeg together into the bowl. Gently fold into the carrot mixture.
• Finally add the milk and vinegar mixture.

 Spoon the mixture into your mini loaf tin or the paper cases and bake for 25-30 minutes until firm to the touch and cooked through.
• Cool on a wire rack and store in an airtight container for 2-3 days or in the freezer (only freeze if unfrosted).

To make the frosting

• Place 225g vegan cream cheese into a mixing bowl.
• Beat briefly with a wooden spoon until smooth.
• Sift over 100g icing sugar and beat together.
• Add a few drops of milk, if needed, until you have a thick, spreadable consistency.
• Allow your cakes to cool completely before adding the frosting then store in an airtight container for 2-3 days.

Notes

1. See above in body text of post for instructions for how to make this in a big loaf tin.
2. Mini loaf cases are optional but they can help to prevent your cakes sticking from the tin.
3. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 342kcalCarbohydrates: 46gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 173mgPotassium: 202mgFiber: 5gSugar: 25gVitamin A: 2797IUVitamin C: 1mgCalcium: 71mgIron: 2mg

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