Mini Carrot Cake Loaves

These miniature loaves are perfectly tender, moist, and sweet.

February 2, 2017

Recipes

Hello!

Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Janice Alesci’s recipe for Mini Carrot Cake Loaves, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including KingfisherFeastBoca TacosCharroThe Carriage HouseDante’s FireDowntown Kitchen, and Brushfire BBQ Co. Didn’t get here through our newsletter but still want a chance to receive exclusive content and win prizes like the one above? Sign up for our newsletter here.

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Mini Carrot Cake Loaves
Print Recipe
Servings
6 mini loaves
Servings
6 mini loaves
Mini Carrot Cake Loaves
Print Recipe
Servings
6 mini loaves
Servings
6 mini loaves
Ingredients
Servings: mini loaves
Instructions
  1. Preheat the oven to 350 F. Grease six mini loaf pans.
  2. Sift together the flours, baking soda, salt, cinnamon and nutmeg.
  3. In a large stand mixer with the paddle attachment, combine the sugars, oil and eggs until well combined. Add the carrots, honey, coconut and vanilla.
  4. Add the dry ingredients and mix until just combined. Stir in the chopped walnuts.
  5. Divide the batter among the loaf pans. Bake until a toothpick comes out clean, about 20-30 minutes. Transfer to a wire rack to cool completely.
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Mini Carrot Cake Loaves
Print Recipe
Servings
6 mini loaves
Servings
6 mini loaves
Mini Carrot Cake Loaves
Print Recipe
Servings
6 mini loaves
Servings
6 mini loaves
Ingredients
Servings: mini loaves
Instructions
  1. Preheat the oven to 350 F. Grease six mini loaf pans.
  2. Sift together the flours, baking soda, salt, cinnamon and nutmeg.
  3. In a large stand mixer with the paddle attachment, combine the sugars, oil and eggs until well combined. Add the carrots, honey, coconut and vanilla.
  4. Add the dry ingredients and mix until just combined. Stir in the chopped walnuts.
  5. Divide the batter among the loaf pans. Bake until a toothpick comes out clean, about 20-30 minutes. Transfer to a wire rack to cool completely.
Share this Recipe
Powered byWP Ultimate Recipe






Previous Post

Why I Love Where I Eat:
Brushfire BBQ Co.

Next Post

Ten Irresistible
Winter Greens Recipes