These are the fluffiest vegan Mini Carrot Cake Loaves I’ve ever had! They don’t need any binders or egg-replacements – perfect as they are!
These are the fluffiest vegan Mini Carrot Cake Loaves I’ve ever had! I should have called them Carrot Cake Pillows! Really, there are that soft! Even the next day they were moist and fluffy – like on the first day. Which makes them perfect for breakfast or brunch! You won’t need any cream or frosting or anything – these are amazing on their own.
I’ve used a very basic version for this recipe but it allows many variations. You could throw in some grounded nuts, chia seeds, chocolate chips or whatever you like!
I love my mini loaf silicone molds. The Mini Carrot Cakes can be easily taken out of the mold and they are reusable, which is great. If you want to buy some, make sure you opt for BPA-free ones. No one wants plastic particles in their food. I’ve included a link to BPA-free mini loaf silicone molds in the recipe’s notes, if you’re interested.
Mini Carrot Cake Loaves
Ingredients
- 1 cup carrot shreds (I used 2 medium carrots)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 tablespoon melted coconut oil
- 1/2 cup almond milk (I used sweetened)
- 1/2 teaspoon coconut vinegar
- 1/2 teaspoon vanilla extract
Instructions
- Pre-heat oven to 360°F/180°C.
- Peel and shred the carrots in a food processor until fine.
- In a mixing bowl, combine all the dry ingredients, whisk, then add all the wet ingredients and whisk again until it's a smooth batter. Fold in the carrot shreds.
- Fill the batter in the mini loaf forms and put them in the pre-heated oven for about 15 minutes. (Use the Toothpick Method to make sure the dough is done in the middle.) Enjoy!
Notes
Nutrition
If you give these Mini Carrot Cake Loaves a try I’d love to hear how they turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
Joy
Friday 25th of March 2016
These look wonderful! Any ideas on how we could make this gluten free? Wondering if Almond Flour would be a feasible substitute.....
Bianca
Saturday 26th of March 2016
I'm sorry, Joy, I'm the worst in gluten-free baking. But my friends over at Unconventional Baker, Vegan Family Recipes and Veggies Don't Bite all have vegan & gluten-free carrot cake recipes. You might like one of these. :)
Alice @ Aliciouslog
Tuesday 22nd of March 2016
How cute are those?! VERY! Also: Carrot cake. Can't go wrong with that! Of our three-tiered wedding cake, carrot cake is going to make 2/3 (the other third will be nut-free chocolate). And on top of that those little cake molds. I'm a sucker for all things little (hence my regularly baked mini bundt cakes) and will definitely have an eye out for those. Sounds wonderful :) Actually, I might make them for my upcoming Ladies' brunch (two girlfriends and myself) on Saturday <3
Bianca
Thursday 24th of March 2016
Thanks, Alice! Carrot Cake seems like a great choice for your wedding cake! But the nut-free chocolate layer sounds so yummy too. I'm sure the wedding will be wonderful! Mini baking molds are like the best thing ever! Not only do they look super cute, they also bake much faster. It's always hard to say no to cute new baking molds.
Lauren F
Sunday 20th of March 2016
I have these in the oven right now. I used apple cider vinegar instead, as I didn't have any coconut vinegar. I used a little more than one cup of carrots because I am trying to use up the rest of the carrots I had, and added more milk as it was a more doughy texture. I also used coconut sugar. I threw in two tablespoons of flaxseed meal and wheat germ. I was going to put chia seeds in too, but I don't know the rules about soaking those and baking! I can't wait to try them. The batter tasted amazing.
Bianca
Sunday 20th of March 2016
I hope they turn out fine for you, Lauren ^.^ You can use chia seeds just like poppy seeds in baking, you don't have to soak them. However there are some studies suggesting that one shouldn't eat more than 25 grams (a little less than an ounce) of chia seeds per day, so keep that in mind when using them in muffins, pancakes, breads etc. :)
Kristy @ Southern In Law
Thursday 17th of March 2016
These look deeelicious! I love carrot cake in any shape or form!
Bianca
Friday 18th of March 2016
Then I'm sure you would have loved the vegan carrot cake ice cream I've had only a couple of days ago. :) Thank you, Kristy!