These adorable little loaves have the tenderness and nuttiness of whole wheat and are perfect for breakfast or an after-dinner treat. For both little and big kids: Let them help measure, mix, fill the pan and spread the glaze.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 12 mini loaves |
Ingredients
- Cooking spray
- 1/2 cup pecan halves
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
- 1 cup sour cream
- 2/3 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups shredded carrots (about 1/2 pound carrots)
- 1 1/4 cups confectioners’ sugar
- 1/2 cup whipped cream cheese
- 1 tablespoon lemon juice
- Pinch fine salt
Instructions
- For the cakes: Preheat the oven to 350 degrees F. Spray a 12-cup mini loaf pan with cooking spray.
- Spread the pecans out on 1 side of a rimmed baking sheet, the coconut on the other, and bake until both are toasted, 5 to 7 minutes. Let cool, then finely chop the pecans.
- Combine the flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the butter, sour cream, brown sugar, vanilla and eggs in another large bowl. Stir the carrots, pecans and coconut into the egg mixture. Fold the flour mixture into the carrot-egg mixture until just combined. Divide evenly among the prepared pans (about 3 heaping tablespoons of batter per loaf). (Don’t be alarmed if the batter seems skimpy; the cakes will rise once baked.)
- Bake until the center of a cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the glaze: Mix together the confectioners’ sugar, cream cheese, lemon juice and salt in a medium bowl. Top each loaf with about 1 tablespoon of the glaze, and spread evenly with the back of the spoon.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 377 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 27 g |
| Protein | 5 g |
| Cholesterol | 88 mg |
| Sodium | 283 mg |