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Copycat Starbucks - Mini Carrot Cake Loaves (Vegan)
Florence Jackson

Copycat Starbucks - Mini Carrot Cake Loaves (Vegan)

These are a real replica of those little loaf cakes in the famous coffee shop. Packed with spices, dried fruit and some chopped walnuts for a fabulous texture. Topped with an easy vegan frosting to top off a fabulous bake! Make sure to let cool fully before frosting!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • 60 g Apple Sauce
  • 60 g Granulated Sugar
  • 60 g Light Brown Soft Sugar
  • 60 g Unsalted Vegan Butter Melted
  • 110 ml Vegan Milk
  • 165 g Plain Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Mixed Spice
  • 50 g Carrot Grated
  • 100 g Raisins Optional
  • 50 g Chopped Walnuts Optional
For the Frosting
  • 80 g Unsalted Vegan Butter Room Temperature
  • 300 g Icing Sugar
  • 2 tsp Vanilla Extract

Method
 

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line your mini loaf tin (see notes for tips)
  2. In a large bowl, or the bowl of a stand mixer, combine the butter, apple sauce and both sugars. Mix until combined.
  3. Add the flour, baking powder, baking soda and spices and mix again. Add in the grated carrot, raisins and nuts - fold until all incorporated!
  4. Scoop into the lined tin. Bake for 20-25 minutes, until golden brown and a skewer inserted comes out clean. Let cool fully on a wire rack before frosting.
  5. For the frosting: combine the butter with half the icing sugar on a high speed. Add in the vanilla and gradually add in more icing sugar to reach a creamy/spreadable consistency! If it gets too stiff, add some vegan milk! Pipe/spread on the cakes and decorate with more nuts if using!