Carrot Mini Loaves with Oat Topping

When I was growing up, anytime a friend or family member fell ill or had a life changing event, food was the answer. The fridge and counters would quickly fill up with casseroles, pies, soups, cookies, fried chicken, all other sorts of eats. The warmth and love that went into each dish, prepared just for your family, made you feel like everything was going to be alright.  

This week, my mom had a major surgery, and I thought there would be no better homecoming treat than a stock pile of  delicious carrot mini loaves. These are great for breakfast with coffee, as an afternoon snack, or even as dessert. 

She is very health conscious, and it can be difficult convincing her to eat any sweets besides a small piece of very dark chocolate. To make these more appealing, I replaced some of the all purpose flour with whole wheat flour, added more coconut and pecans and used soy milk in place of buttermilk. 

My efforts where rewarded when she said thoughtfully, "I think these are the best carrot muffins I have ever had." I was all smiles. 

Carrot Loaves

1 1/4 cup All Purpose Flour
1 1/4 cup Whole Wheat Flour
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1/2 tsp Ginger
1 1/2 cup Sugar
1/2 cup Light Brown Sugar
3 Eggs
3/4 cups Vegetable Oil
3/4 cups Skim Milk or Soy Milk
2 tsp Vanilla
2 cups Shredded Carrots
1 cup Crushed Pineapple
1 cup Coconut Flakes
1 cup Chopped Pecans (optional)

Preheat oven to 350F. Spray loaf pan with non stick spray, and set aside. 

In a medium bowl, whisk together flours, backing soda, and salt, and spices. Set Aside. 

In a separate bowl, whisk together sugars, oil, milk, eggs, and vanilla until smooth. Add dry ingredients, folding them in gently. Add carrot, coconut, and pecans, again folding gently until just combined. 

Using an ice cream scoop, fill each 3/4 full. Bake for 25-27min. Check by sticking a toothpick in the center of one loaf at 25 mins. Let cool on wire racks. 

Vegan Oat Topping

This is my go-to muffin topping. It goes well on vegan or non vegan muffins, quick breads, and mini loaves. Just sprinkle a generous amount on top of batter right before baking. Other options for toppings include a sprinkle of turbinado sugar or a drizzle of cream cheese frosting. 

1/2 cup All Purpose Flour
3/4 cup Rolled Oats
1/2 tsp Cinnamon
1/4 cup Light Brown Sugar
1/4 cup Vegetable Oil

Mix all ingredients in a medium bowl until combined. Topping will be in crumbles.