Mini Carrot Loaves with Pineapple Cream Cheese Spread

I would certainly categorize myself as a “cook” not a “baker”. I tend to find baking annoying since you must be very precise and measure everything. Most of the time I can’t be bothered with measuring—because really who wants to wash all those measuring cups? With cooking, I can taste the dish as I go along and adjust as needed. But, taste flour, sugar and water? Eh, I’ll pass. However, I do make exceptions. Like for miniature loaf pans, so cute I just couldn’t pass them up. I had been thinking about making carrot cupcakes with pineapple cream cheese frosting, but plans changed when I came across the mini loaf pans. And beside the fact that they are adorable, they are egg less and contain less than half the sugar than many recipes. Of course, I am not saying they are healthy (I mean, they are smothered in cream cheese), but they are healthier.

Mini Carrot Loaves with Pineapple Cream Cheese Spread
serves 6-8

1 c fresh pineapple, finely chopped
1 8-oz package cream cheese, room temperature
3 T fresh lemon juice
1 1/4 c milk (I used soymilk)
2/3 c vegetable oil
3 t vanilla extract
3/4 c packed brown sugar
1 1/2 c whole wheat flour
1 1/2 c all-purpose flour
1 1/2 t baking powder
1 t ground cinnamon
1/2 t ground cloves
1/2 t salt
2 c grated carrots
1/2 c chopped hazelnuts

Preheat oven to 350F. In a small bowl, combine pineapple (without extra juices) and cream cheese. Stir well and refrigerate. In a large bowl combine lemon juice, milk, vegetable oil and vanilla. Whisk and then add the remaining ingredients. Stir until well combined.

Pour the batter into an four greased miniature loaf pans (about 5”x 3”x 2”) or one large. Bake for 50-60 minutes, until toothpick inserted comes out clean. You may need to bake longer if using only one loaf pan. Allow to cool, cut in 1/2” thick slices and spread with Pineapple Cream Cheese Spread.


summer said...

oh my, oh my. these mini loaves look out of this world. seriously. with pineapple cream cheese spread? how cute are you! so perfect. definitely tucking this one away. thank you, thank you!

Anonymous said...

yum! these look incredible. I wish you could come cook for me! thank you for the recipe, another one of yours we'll be trying.

Michelle @ Find Your Balance said...

Totally agree about baking. No fun to have to be so precise! These look yummy though...I forgot about mixing pineapple with carrot--i just made my carrot cake breakfast cookies and pineapple would have been awesome to add!

Jennifer said...

These look so yummy. I love carrot bread- I will try. Thanks for your comment Erin (it is Erin right?). I would love to find a co-op for $14 a week. Which one do you use? The ones in my area are $800 a month I seem to recall.

Jennifer (www.orangeandpear.com)

Juliana said...

I love this carrot cake, my husband keep asking me to bake it, so this time I'll try your recipe. The pictures came out very yummie!

Jenny.Lee said...

My husband loves carrot cake so this would be perfect for him.