Mini carrot loaves

Simple and quick in preparing but very tasty. That is the decribing of carrot cake. Today shaped as mini loaves, slightly bigger rectangular muffins. The top is covered with a dollop of mascarpone cheese what is always a good idea and gives a bit of delight. Enjoy!


8 small loaves or 1 large



  • 125 ml canola oil
  • ¾ cup sugar
  • 2 large eggs
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼  teaspoon soda
  • ¼  teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice mix
  • 50 g raisins
  • 50 g pecans (chopped finely)
  • 1 ½ cups fresh carrot, shredded


  • 125 g mascarpone cheese
  • 2 tablespoons icing sugar
  • few pieces whole pecans



Preheat oven to 350°F. Line pans with parchment paper.

Mix in a bowl oil, eggs and sugar. Add raisins and pecans. In another bowl mix together flour, baking powder, soda, salt, cinnamon and spices. Add wet ingredients to dry ingredients and mix until well combined. Add shredded carrot and mix until incorporated. Spoon the cake mixture into pans up to ¾ capacity. Bake for 30 minutes (until the skewer inserted into the center comes out clean). Leave in pans for 1 hour then remove the loaves and cool completely on a wire rack.

Make frosting: mix together mascarpone cheese and icing sugar until smooth mixture. Cover the top of each loaf with a spoon of frosting. Decorate with whole pecans.






Category: Tea- and bundtcakes.

Tags: autumn, carrot, cinnamon, pecans, raisins.

Tags: chocolate, orange, strawberry.

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