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
- 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!
Estimated Nutrition Info
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