Mini Carrot Loaves

Mini Carrot Loaves:

2 1/8 cup all-purpose flour

1 1/4 tsp. baking soda

1/4 tsp. salt

1 tbsp. cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1 1/2 cup packed brown sugar

6 tbsp. granulated sugar

3/4 cup vegetable or canola oil

3 large eggs

1/3 rounded cup sour cream

1 tsp. vanilla extract

1/3 cup applesauce

2 1/2 cups grated carrots

1 cup shredded sweetened coconut flakes

1 cup chopped walnuts

For the Cream Cheese Carrot Frosting:

3 oz. cream cheese, room temperature

1/2 cup powdered sugar

2 tbsp. butter, room temperature

yellow gel food coloring

red gel food coloring

blue gel food coloring

Preheat oven to 350 degrees F.

Place flour, baking soda, salt, cinnamon, ginger, and cloves in a mixing bowl. Set aside.

In a separate mixing bowl, add sugars, oil, and eggs. Beat for 2 minutes. Add sour cream, vanilla, and applesauce. Beat to thoroughly incorporate. Add dry ingredients, a third at a time until just blended. Add carrots, coconut flakes, and walnuts. Blend using a large spatula.

Generously spray four 5 3/4" x 3" x 2 1/8" mini bread pans with cooking spray. Divide batter equally into each pan. Bake for 38-42 minutes or until a toothpick comes out with crumbs attached.

Cool for 5 minutes. Unmold and cool completely on cooling racks.

To make frosting, beat cream cheese, butter, and powdered sugar until smooth and creamy. Remove half of the frosting and place in a bowl. To one bowl, add a few drops of food coloring at a rough ratio of 3 parts yellow to one part red to obtain your desired shade of orange. To the other bowl, add a few drops of food coloring at a rough ratio of 2 parts yellow to 1 part blue to obtain your desired shade of green.

To pipe carrots, place the orange frosting in a small zip lock bag and the green in another. Refer to this video (fyi, the guy sounds a little creepy but the technique is helpful) I used for a tutorial on piping carrots.

Makes 4 mini loaves.

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