Cake Recipes

Carrot Cake Mini Loaves

These spicy, chockful-of-carrot loaves are perfect for gift giving!

Carrot Cake Mini Loaves

Yield: 6 mini loaves


  • 1 3/4 cups C&H Pure Cane granulated sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 3 cups carrots, shredded*
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon


  1. Heat oven to 350 degrees F. Grease and flour six 5 3/4 x 3 x 2 inch mini loaf pans.
  2. Combine sugar, eggs and oil; mix well. Stir in carrots.
  3. Combine flour, baking soda, baking powder, salt and cinnamon. Blend into batter. Pour mixture into prepared loaf pans, filling each loaf pan just under half-full.
  4. Bake 30 to 40 minutes, until the center of the loaf springs back when lightly touched.
  5. Cool in pan on wire rack.
  6. When completely cooled, release the cake from the sides of the pan with a butter knife. Flip the loaf upside down onto a sheet of plastic wrap and wrap completely.
  7. You may want to tie your loaves with ribbon to give them the finishing touch.


* A one-pound package of carrots will usually yield 3 cups shredded.


Recipe and photo used with permission from: C&H Sugar, Inc.

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