Easy Mini Carrot Cake Loaves


3 cups grated carrots (approximately 6 carrots)

2 cups all-purpose flour

1 cup granulated sugar

1 cup chopped walnuts

3/4 cup vegetable oil

3 eggs

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt


Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your mini loaf tray is ready to go as soon as your batter is mixed.

Prepare the Mini Loaf Tray: Grease and flour a 6-cavity mini loaf tray. This step is crucial for ensuring that your mini carrot cake loaves can be easily removed after baking.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt. This blend of ingredients not only adds flavor but also the perfect texture to your mini loaves.

Add the Wet Ingredients: To the dry ingredients, add the grated carrots, chopped walnuts, vegetable oil, and eggs. Mix until just combined. It’s important not to overmix to ensure your mini loaves remain tender and moist.

Fill the Tray: Pour the batter into the prepared mini loaf tray, filling each cavity about 3/4 full. This allows room for the loaves to rise without overflowing.

Bake to Perfection: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a loaf comes out clean. The exact time can vary, so it’s best to start checking at the 25-minute mark.

Cool and Serve: Allow the mini loaves to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely. This resting period makes it easier to remove the loaves from the tray.


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