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Mini carrot and pineapple loaves
Mini carrot and pineapple loaves
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Quick and tasty carrot pineapple mini loaves for busy foodies!
Ingredients:
  • 250.00 ml plain flour
  • 165.00 ml wholemeal plain flour
  • 1.25 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 180.00 gm firmly packed brown sugar
  • 1 large carrot peeled, grated (see note)
  • 440g can crushed pineapple in juice, drained (see tip)
  • 57.50 gm chopped walnuts
  • 115.00 gm sunflower oil
  • 130.00 gm buttermilk
  • 225.00 gm pure icing sugar
  • 20g butter, softened
  • 2.20 gm vanilla extract
  • 20.00 gm boiling water
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and generously grease an 8-hole, 3/4 cup-capacity mini loaf pan.
  • Start by sifting the flours, bicarbonate of soda, and cinnamon into a bowl. Then, add the sugar, carrot, pineapple, and 1/3 cup of walnuts. Stir everything together. In a separate jug, whisk the eggs, oil, and buttermilk. Now, pour this mixture into the bowl with the flour and stir until well combined.
  • Fill the pan holes with the mixture. Bake for 25 minutes or until a skewer inserted in the center of a loaf comes out clean. Let it sit in the pan for 5 minutes, then flip onto a wire rack to cool.
  • Prepare the icing by combining icing sugar, butter, vanilla, and boiling water in a bowl. Stir with a wooden spoon until the mixture is smooth and easily spreadable.
  • Frost cakes with icing and scatter with the rest of the walnuts before serving.

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