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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

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

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

Nutrition

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