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Mini Carrot Cake Loaves

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


  • 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


  • 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!


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


Calories: 179kcal | Carbohydrates: 34g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 186mg | Potassium: 230mg | Fiber: 2g | Sugar: 12g | Vitamin A: 8555IU | Vitamin C: 3.1mg | Calcium: 68mg | Iron: 1.3mg