Spiced carrot cake mini loaves

Spiced Carrot Cake Mini Loaves

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 10 mini loaf cakes (or 12 regular muffins) 1x


For the mini loaves:

  • 1 3/4 flour 00 (or all-purpose)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • 1/8 tsp sea salt
  • 2 organic eggs, free range
  • 2/3 cup sunflower oil (or any vegetable oil you like)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup cane sugar
  • 1/4 cup packed turbinado sugar (or dark brown sugar)
  • 2 tsp pure vanilla extract
  • 2 cups grated carrots

For the streusel:

  • 2 Tbsp flour 00
  • 1 Tbsp packed turbinado sugar
  • 1 1/2 butter, melted and cooled


  • 2 Tbsp pepitas (optional)
  • 1 Tbsp chopped candied ginger (optional)


  1. Preheat oven to 375° F (190° C) and place the mini paper loaf pans on a baking sheet (or line a muffin tin with paper liners).

For the streusel:

  1. Combine flour and brown sugar in a small bowl.
  2. Add the melted butter and mix with your hands until crumbly.

For the batter:

  1. Whisk flour, baking powder, baking soda, cinnamon, other spices, and salt in a large bowl.
  2. Beat eggs, oil, yogurt, both sugars, and vanilla in a medium bowl.
  3. Add wet mixture into flour mixture and stir just until combined.
  4. Stir in carrots last.
  5. Divide the batter among the mini loaf pans (or muffin cups), then sprinkle tops with the streusel, pepitas and chopped ginger (if using).
  6. Bake for 20-25 minutes, or until a cake tester inserted in the center comes out clean.
  7. Cool on a wire rack for 10 minutes before removing from pans.


Muffins will cook a bit faster than mini loves, check them after around 20 minutes that they’re in the oven.

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