Mini Chocolate Chip Carrot Cakes Recipe
These Mini Chocolate Chip Carrot Cakes are a wholesome and delicious treat, blending the natural sweetness of bananas and carrots with the rich flavor of chocolate chips and pecans. Made with rolled oats and peanut butter, they offer a moist, tender crumb perfect for breakfast or a snack. Easy to prepare and baked in mini loaf pans, these cakes are both nutritious and indulgent, ideal for sharing or enjoying on the go.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 mini carrot cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 cups rolled oats
- 1/2 cup peanut butter
- 2 ripened bananas
- 1/4 cup honey or maple syrup
- 1/4 cup milk (can be plant-based)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup shredded carrots
- 1/2 cup semi sweet chocolate chips
- 1/2 cup pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your mini loaf pan or line each mini loaf section with parchment paper to prevent the cakes from sticking.
- Prepare the Batter: In a food processor or blender, combine the rolled oats, peanut butter, ripened bananas, honey or maple syrup, milk, eggs, vanilla extract, cinnamon, nutmeg, and shredded carrots. Blend these ingredients until the mixture forms a smooth batter. Transfer the batter into a mixing bowl.
- Chop and Add Pecans: Add the pecans to the food processor and pulse until they are finely chopped, or chop them by hand into small pieces. Stir the chopped pecans into the batter thoroughly.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, ensuring they are evenly distributed without overmixing.
- Fill the Loaf Pan: Pour the batter evenly into the prepared mini loaf pans. Optionally, sprinkle some extra chocolate chips on top for added texture and sweetness.
- Bake: Place the mini loaf pans in the preheated oven and bake for 20 to 25 minutes. Bake until the cakes are golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the mini carrot cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute honey with maple syrup to make the recipe vegan. Also, use plant-based milk for a fully vegan option, but note that eggs will need replacing with a flax or chia egg for vegan compliance.
- Make sure your bananas are very ripe for the best natural sweetness and moisture.
- Feel free to swap pecans with walnuts or your favorite nuts.
- If you don’t have mini loaf pans, regular muffin tins can be used; adjust bake time accordingly.
- Store the cakes in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
