Food & Entertaining - Garden to Table

Recipe: Mini carrot loaves

Tara Ballantyne
Photography by
Joe Kim

A fluffy, delicate filling and a comforting blend of sweet and spice give a gourmet twist to this classic diner-style dessert.




  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 cups packed brown sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups pumpkin purée
  • 4 large eggs
  • 2 cups grated carrot
  • 1/2 cup sweetened coconut flakes
  • 3/4 cup golden raisins or walnuts (optional)


  • 2 250-g packages cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups sifted icing sugar

To make the cake, preheat the oven to 350°F. Grease and flour an 8-piece mini loaf pan; set aside.

2 In a medium bowl, combine the flour, baking soda, cinnamon and salt. Mix the dry ingredients with a wire whisk to break up any lumps.

3 In a large bowl, combine the brown sugar, oil, pumpkin puree, eggs and grated carrot with an electric mixer until fully combined. Slowly add the dry ingredients to the wet, 1/2 cup t a time, mixing well after each addition.

4 Stir in the coconut flakes and the raisins or walnuts, if using.

5 Spoon the batter into the prepared loaf pan, filling each cavity approximately three-quarters full.

6 Bake the loaves on the centre rack of the oven for 25 to 28 minutes, or until a toothpick inserted in the centre of the cakes comes out clean; set aside to cool.

7 To make the filling, cream together the cream cheese and butter in a medium bowl with an electric mixer until light and fluffy. Gradually stir in the icing sugar, beating constantly.

8 To assemble, slice the carrot loaves horizontally and spoon 2 tablespoons of the filling onto the bottom half of each loaf. Replace the top halves and serve.

Makes: 8 mini loaves

Read more in Food & Entertaining and Garden to Table

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