Directions
Servings: 12
Ingredients
For the cake
- 1/2 cup Pecan halves
- 1 1/2 cups Wheat flour
- 1 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Ginger - minced
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Soft brown sugar
- 1/2 cup Greek yogurt
- 1/3 cup Canola oil
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 3 ea Eggs - large
- 3 cups Carrot - grated
For the cream cheese drizzle
- 1/2 cup + 2 tbsp Icing sugar
- 2 tbsp Cream cheese - softened
- 1 tsp Lemon juice
- 1/4 tsp Vanilla extract
- 1 pn Salt
- Pecan halves to garnish
Instructions
- Lightly grease a 12 loaf mini loaf tin and preheat an oven to 350 deg F.
- Bake the pecan halves on a baking sheet for 10 minutes. Allow to cool then pulse in a food processor until finely chopped, not ground.
- In a large mixing bowl, combine the pecan, flour, baking powder, cinnamon, ginger, baking soda and salt.
- In a smaller bowl, whisk together the brown sugar, greek yogurt, oil, vanilla extract, lemon zest and eggs.
- Stir the shredded carrot into the egg mixture, then fold into the flour mixture. Divide equally in the prepared pan.
- Bake for about 20 minutes. The mini loaves should bounce back when pressed and a toothpick should pull out clean.
- Allow the loaves to cool in the pan for about 10 minutes before moving to a cooling rack to cool completely
For the glaze
- Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.
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