Gluten Free Mini Carrot Loaves
These moist and delicious gluten free carrot mini loaves with pineapple and walnuts make a great potluck dessert. They're also perfect to gift for that special gluten intolerant hostess.
Servings 7 Mini Loaves
- 2 cups gluten free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt I used fine sea salt
- 1 cup canola or vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 14 ounce can pineapple, drained well and finely chopped A miny chopper or food processor will do a great job of this.
- 1 cup walnuts, finely chopped
- 2 cups finely grated carrots
- 4 baby dutch carrots peeled, washed and sliced in half
Preheat oven to 325*F.Grease mini loaf pans.I used 7, 3x6 loaf pans but if your mini pans are smaller this recipe will yield more.In a medium sized bowl whisk together the flour, baking powder, baking soda, salt and set aside.In the bowl of a stand mixer with the whisk attachment whisk together the oil, sugar and eggs until combined, for about 40 seconds or so. You'll want the eggs well incorporated.
Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until combined.
Fold in the crushed pineapple, chopped walnuts and the grated carrots. Do not over mix.
Divide evenly into the prepared pans, filling the tins 3/4 full.Place a carrot half diagonally over each loaf pan. (totally optional but so pretty when baked).Bake in the preheated oven at 325*F for about 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean.Place the pans on a cooling rack and allow to cool for about 30 minutes before releasing them from the pans.To give them a little sheen, brush the loaves with some maple syrup or honey. Alternately you can brush the tops with some warmed apricot jam as this would also give them a lovely sheen.Make yourself a cup of tea and enjoy!