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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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
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line your mini loaf tin (see notes for tips)
- In a large bowl, or the bowl of a stand mixer, combine the butter, apple sauce and both sugars. Mix until combined.
- Add the flour, baking powder, baking soda and spices and mix again. Add in the grated carrot, raisins and nuts - fold until all incorporated!
- 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.
- 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!