Food & Entertaining - Recipes

A fluffy, delicate filling and a comforting blend of sweet and spice give a gourmet twist to this classic diner-style dessert.

As summer comes to a close and the evening breezes cool down, we start to crave something a little heartier in our dessert repertoire. Carrot cake is a classic favourite: Rich, creamy icing and sumptuous cake mingle harmoniously to create the ultimate comfort food. It’s no wonder it’s always held a prized spot in the diner display case, shown off to hungry customers like a precious jewel. Prepared in miniature loaf portions and moistened with smooth pumpkin, this carrot dessert is sure to delight. And as befits the month of September, its fluffy filling reminds us of the fresh, bright flavours of summer, while its savoury kick gives a subtle nod to the fantastic autumnal fare that’s to come.
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Mini carrot loaves

Ingredients
For cake
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 cups packed brown sugar
  • ½ cup vegetable oil
  • 1½ cups pumpkin purée
  • 4 large eggs
  • 2 cups grated carrot
  • ½ cup sweetened coconut flakes
  • ¾ cup golden raisins or walnuts (optional)

For filling

  • 2 250-g packages cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sifted icing sugar

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