Spiced Carrot Cake
How adorable are these little carrot cake loafs! A warming blend ginger, cinnamon and nutmeg bring autumn flavours to this delightful carrot cake. You could add raisins, but that’s just wrong if you ask me. Your mini spiced carrot cake deserves better, and so do you.
Spiced Carrot Cake
Ingredients
- 1 banana mashed
- 1 cup plant-milk
- 1/2 cup canola oil
- 1 tbsp vanilla
- 3 cups grated carrots
- 2 1/2 cup flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350°
- Mix mashed banana, plant milk, oil and vanilla. Add shredded carrots.
- Add remaining ingredients and stir until just combined.Pour into mini loaf pan. Bake for 30 minutes or until baked through. Cool for 5-10 minutes before removing from pan.Bon appétit!
Serve it with a cup of warm tea or coffee to complete the ultimate mini spiced carrot cake experience.
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