Description

These mini carrot cake loaves deliver everything you love about classic carrot cake—warm spices, tender crumb, and rich flavor—baked into charming individual loaves. Finished with a dramatic cream cheese drip and topped with crushed walnuts or delicate edible flowers, they feel nostalgic yet elevated. Perfect for Easter dessert tables, gifting, or slicing thick for a cozy spring treat.

Ingredients

Scale

Carrot Cake Loaves

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp salt

2 large eggs, room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups finely grated carrots

1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Drip

4 oz cream cheese, softened

2 tbsp butter, softened

1 cup powdered sugar

2–3 tbsp milk or cream

1/2 tsp vanilla extract

Topping

Crushed walnuts

Edible flowers or finely shredded carrot (optional)

Instructions

Preheat oven to 350°F (175°C). Grease or line mini loaf pans.

In a bowl, whisk flour, baking soda, baking powder, spices, and salt.

In another bowl, whisk eggs, sugars, oil, and vanilla until smooth.

Fold dry ingredients into wet ingredients just until combined.

Stir in grated carrots and nuts, if using.

Divide batter evenly between mini loaf pans.

Bake 22–28 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until pourable but thick.

Spoon glaze over cooled loaves, letting it drip naturally down the sides.

Finish with walnuts or edible flowers before serving.

Prep Time: 20 minutes
Cook Time: 25 mins
Category: Dessert

Nutrition

Calories: ~420 kcal
Fat: ~26 g
Carbohydrates: ~44 g