mini carrot cake loaves.

These are the cutest little loaves… perfect for Easter! They’re topped with my favorite cream cheese icing and lots of it. You could also make these into cupcakes or a full loaf.

To see my youtube video on how I made these, click HERE!

Recipe:

for the loaves:

• 1 & 1/2 cups flour OR Kodiak Cakes Cinnamon Oat mix
• 3/4 cup dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup unsweetened apple sauce
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/3 cup unsweetened almond milk
• 1/3 cup raisins
• 2 cups finely shredded carrots

for the icing:

• 8 oz pack cream cheese, room temp
• 1 stick butter, room temp
• 2 & 1/2 cups powdered sugar
• 1 teaspoon vanilla

Instructions:

1. In a large bowl, combine flour, brown sugar, salt and baking powder.
2. Add in apple sauce, eggs, coconut oil and almond milk.
3. Mix together until smooth.
4. Add raisins and carrots and carefully fold into batter until just combined.
5. Grease a loaf pan, mini loaf pan or cupcake pan.
6. Disperse the batter evenly, filling 3/4 with batter.
7. Bake at 350 – times vary:
   • for the mini loaves: 18-20 minutes
   • full size loaf: 45-50 minutes
   • cupcakes: 12-15 minutes
8. Make the icing! Combine cream cheese and butter in a bowl.
9. With an electric mixer, beat until smooth.
10. Add powdered sugar, 1/2 cup at a time, mixing after each addition.
11. Add vanilla and mix until smooth.
12. Once your loaves, loaf or cupcakes are cooled, top with icing, sprinkles, etc.
13. Serve!