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Home » Recipes » Desserts

Vegan Mini Carrot Cake Loaves

Published: Mar 17, 2016 · Modified: Jan 23, 2019 by Bianca · This post may contain affiliate links · 9 Comments

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Vegan Mini Carrot Cake Loaves | ElephantasticVegan.com

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!

Vegan Mini Carrot Cake Loaves | ElephantasticVegan.com

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.

Vegan Mini Carrot Cake Loaves | ElephantasticVegan.com

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!

Vegan Mini Carrot Cake Loaves | ElephantasticVegan.com

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.

Vegan Mini Carrot Cake Loaves | ElephantasticVegan.com

Mini Carrot Cake Loaves

Elephantastic Vegan
Recipe for the fluffiest Mini Carrot Cake Loaves. They are vegan and don't even need any additional binders or egg-replacements.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine German, Vegan
Servings 5
Calories 179 kcal

Ingredients
 
 

  • 1 cup carrot shreds (I used 2 medium carrots)
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar of choice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 1 tablespoon melted coconut oil
  • ½ cup almond milk (I used sweetened)
  • ½ teaspoon coconut vinegar
  • ½ 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

If you don't have any, you can order BPA-free Mini Loaf Molds on Amazon

Nutrition

Calories: 179kcalCarbohydrates: 34gProtein: 3gFat: 3gSaturated Fat: 2gSodium: 186mgPotassium: 230mgFiber: 2gSugar: 12gVitamin A: 8555IUVitamin C: 3.1mgCalcium: 68mgIron: 1.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf 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

Vegan Mini Carrot Cake Loaves | ElephantasticVegan.com

Vegan Mini Carrot Cake Loaves | ElephantasticVegan.com
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Comments

    4.67 from 3 votes (3 ratings without comment)

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  1. Kristy @ Southern In Law says

    March 17, 2016 at 11:12 pm

    These look deeelicious! I love carrot cake in any shape or form!

    Reply
    • Bianca says

      March 18, 2016 at 11:25 am

      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!

      Reply
  2. Lauren F says

    March 20, 2016 at 6:16 am

    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.

    Reply
    • Bianca says

      March 20, 2016 at 4:52 pm

      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. :)

      Reply
  3. Alice @ Aliciouslog says

    March 22, 2016 at 11:30 am

    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

    Reply
    • Bianca says

      March 24, 2016 at 6:40 pm

      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.

      Reply
  4. Joy says

    March 25, 2016 at 10:58 pm

    These look wonderful! Any ideas on how we could make this gluten free? Wondering if Almond Flour would be a feasible substitute.....

    Reply
    • Bianca says

      March 26, 2016 at 9:53 am

      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. :)

      Reply
      • Joy Vest says

        March 26, 2016 at 8:56 pm

        Oh wow thank you so much Bianca!!

        Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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