Gluten Free Mini Carrot Cake Loaf Recipe
Enjoy this stand out Gluten Free Mini Carrot Cake Loaf Recipe for any occasion. Recipe also works well as muffins.
Ingredients
1 ½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Cinnamon
½ tsp Ground Ginger
¼ tsp Nutmeg
2 Eggs
⅔ 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
Preheat oven to 375° F grease loaf pan or insert liners (For muffins insert cupcake liners.)
Whisk all purpose baking mix, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
Beat eggs, yogurt, oil, vanilla , and both sugars in a medium bowl.
Gradually mix wet mixture into flour mixture. Stir until smooth.
Fold carrots into mix.
Divide batter into mini loaf pans ( or muffin cups)
Bake for 20-25 minutes
Allow cakes to cool in pan for 5-10 minutes then remove them and place them on a wire cooling rack.
(Optional) Decorate loafs with powdered sugar or pumpkin seeds.