Mini Carrot Ginger Rhubarb Bread Loaves

These mini carrot ginger rhubarb bread loaves may be small, but they are definitely not lacking in flavor. They are a great treat any time of day.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Day three of #SpringSweetsWeek and I am finally showing off these perfectly portioned  mini loaves of carrot ginger rhubarb bread. Sure you could bake these in 6 separate mini loaf pans, but Circulon gifted me with their 6-cavity mini loaf pan which made them even easier to bake.

For this recipe, I actually halved my favorite carrot cake recipe and substituted rhubarb for walnuts. Add a little ginger along with other spices into the mix, as well as a lemon cream cheese icing, and you have the tastiest little loaves. 

Don’t have a 6-cavity mini loaf pan or individual mini loaf pans? You could also make these in a muffin pan, but the cook time will vary. I suggest starting with 15 minutes as I have not tested it out myself. 

These little guys were the perfect size to gift to friends and neighbors. And the ones I kept for myself were perfect mid-afternoon snacks, but would could also be a sweet breakfast treat or even dessert – especially if you are more generous with the icing on top.

In addition to the Circulon pan, this recipe also incorporated carrots and rhubarb from Melissa’s Produce, Dixie Crystals sugar, and lemon extract paste from Taylor and Colledge. 

For a chance to win prizes from these sponsors are more, make sure you enter the giveaway using the widget located at the end of this post. And also check out the other great recipes shared today listed below!

Wednesday #SpringSweetsWeek Recipes

• Blended Mocha Frappe by Cheese Curd In Paradise
• Chocolate Matzo Tiramisu by Kate’s Recipe Box
• Citrus & Mint Fruit Salad by Books n’ Cooks
• Coffee Jelly Roll by Cindy’s Recipes and Writings
• Cream Cheese Cupcakes by Pook’s Pantry
• Easter Dessert Board by Hezzi-D’s Books and Cooks
• Frozen Pineapple Margaritas by Family Around the Table
• Kumquat Upside Down Cake by Jen Around the World
• Lemon Cake by House of Nash Eats
• Lemon and Lavender Cream Pie by A Day in the Life on the Farm
• Lemon Cooler Cookies by Blogghetti
• Lavender Lemon Cheesecake Bars by Eat Move Make
• Lemon Poppyseed Bread by The Carefree Kitchen
• Lemon Shortbread with Sprinkles by Shockingly Delicious
• Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
• Mini Key Lime Pies by Palatable Pastime
• No Churn Lavender Ice Cream by Art of Natural Living
• Raspberry Almond Coffee Snack Cake by Sweet Beginnings

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Six years ago: Mexican Pizza

Seven years ago: Cheesy Vegetable Enchiladas

Ten years ago: Blueberry Cookies

MINI CARROT GINGER RHUBARB BREAD LOAVES

Print

Yield: 6 loaves Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tsp lemon extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp grated fresh ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup grated carrots
• 1 cup chopped rhubarb

FROSTING

• 1 oz. cream cheese, room temperature
• 2 Tbsp heavy cream
• 2 Tbsp powdered sugar
• 1/4 tsp lemon extract

Directions

1. Preheat oven to 350 degrees. Grease and flour a 6 cavity mini loaf pan*, set aside.
2. In a large bowl, beat together eggs, oil, sugars, and extract. Mix in flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt until incorporated. Fold in carrots and rhubarb. Divide evenly into prepared pan.
3. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. While the cake cools, make the frosting. In a medium bowl, beat the cream cheese, cream, sugar, and lemon vanilla extract until fluffy. Drizzle over cooled cakes.

Notes

* Can also use individual mini loaf pans. A muffin could also work but reduce the baking time.

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