Gluten free mini carrot cake loaf made with Montana Gluten Free all purpose flour
Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
 1 ½ tsp Baking Powder
 ½ tsp Baking Soda
 1 tsp Cinnamon
 ½ tsp Ground Ginger
 ¼ tsp Nutmeg
 2 Eggs
  cup Vegetable Oil
 ½ cup Yogurt (We like dairy-free cashew yogurt)
 ½ cup Cane Sugar
 ½ cup Brown Sugar
 2 tsp Pure Vanilla Extract
 2 cups Grated Carrots
1

Preheat oven to 375° F grease loaf pan or insert liners (For muffins insert cupcake liners.)

2

Whisk all purpose baking mix, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.

3

Beat eggs, yogurt, oil, vanilla , and both sugars in a medium bowl.

4

Gradually mix wet mixture into flour mixture. Stir until smooth.

5

Fold carrots into mix.

6

Divide batter into mini loaf pans ( or muffin cups)

7

Bake for 20-25 minutes

8

Allow cakes to cool in pan for 5-10 minutes then remove them and place them on a wire cooling rack.

9

(Optional) Decorate loafs with powdered sugar or pumpkin seeds.

Ingredients

 1 ½ tsp Baking Powder
 ½ tsp Baking Soda
 1 tsp Cinnamon
 ½ tsp Ground Ginger
 ¼ tsp Nutmeg
 2 Eggs
  cup Vegetable Oil
 ½ cup Yogurt (We like dairy-free cashew yogurt)
 ½ cup Cane Sugar
 ½ cup Brown Sugar
 2 tsp Pure Vanilla Extract
 2 cups Grated Carrots

Directions

1

Preheat oven to 375° F grease loaf pan or insert liners (For muffins insert cupcake liners.)

2

Whisk all purpose baking mix, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.

3

Beat eggs, yogurt, oil, vanilla , and both sugars in a medium bowl.

4

Gradually mix wet mixture into flour mixture. Stir until smooth.

5

Fold carrots into mix.

6

Divide batter into mini loaf pans ( or muffin cups)

7

Bake for 20-25 minutes

8

Allow cakes to cool in pan for 5-10 minutes then remove them and place them on a wire cooling rack.

9

(Optional) Decorate loafs with powdered sugar or pumpkin seeds.

Notes

Gluten Free Mini Carrot Cake Loaf Recipe