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+ servings
vegan carrot loaf cakes with cream cheese frosting on wooden board

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
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Cake
Cuisine British, Vegan
Servings 12


  • 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


  • 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.


*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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