Mini carrot cakes | vegan

These mini carrot cake loaves are jam-packed full of nutritious ingredients without compromising on flavour.  Suitable for vegans.

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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 also fit much better in my kids lunchboxes than muffins.

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.

What ingredients do you need to make this recipe?

You will need the following ingredients to make mini carrot cakes:

• 4 tbsp milk I used oat milk
• 1/2 tbsp white wine vinegar (or lemon juice)
• 200 g carrots grated
• 125 g sultanas
• 100 ml sunflower oil 
• 50g chopped seeds or nuts (eg pumpkin seeds or walnuts)
• 125 ml maple syrup
• 250 g spelt flour or use plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg

If you’re making the frosting as well you will also need

• 225g vegan cream cheese
• 100g icing sugar, sifted
• 1/2-1 tbsp plant based milk

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

Pin mini carrot loaf cakes for later

How to make mini carrot cakes

If you have made this recipe I would love it if you’d leave a comment and rating 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

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Cake

Cuisine British, Vegan

Servings 12

Ingredients

 

MetricUS Customary

 

1x2x3x

• 4 tbsp milk I used oat milk
• 1/2 tbsp white wine vinegar or lemon juice
• 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 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg

For the frosting

• 225 g vegan cream cheese
• 100 g icing sugar sifted
• 1/2-1 tbsp 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 tbsp milk into a small bowl and add 1/2 tbsp white wine vinegar or lemon juice. 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 tsp baking powder, 1/2 tsp bicarbonate of soda 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp 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

*see above in body text of post for instructions for how to make this in a big loaf tin.

Keyword mini carrot cakes

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