Mini Iced Beet and Carrot Loaves
Prep time
Cook time
Total time
Serves: 4 loaves (6 servings per loaf)
Beet and Carrot Loaves:
  • 1 jar (16 ounces) pickled beets, drained
  • 1¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup packed light brown sugar
  • ½ cup grapeseed, rice bran, non-GMO canola or melted coconut oil
  • 2 eggs, beaten
  • ¾ cup shredded carrots
  • ¾ cup chopped walnuts or pecans
Spiced Nut Topping:
  • ¼ cup chopped walnuts or pecans
  • ¼ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons melted dairy-free margarine or coconut oil
  • ½ teaspoon pumpkin pie spice
Icing Drizzle:
  • ½ cup confectioners’ sugar
  • 2 to 2½ teaspoons unsweetened plain or vanilla dairy-free milk alternative (your choice of type)
  1. Preheat your oven to 325°F and grease 4 mini loaf pans or disposable 5-inch-by-3-inch foil pans.
  2. For the Loaves, chop the beets into ¼-inch pieces.
  3. Thoroughly combine the flour, pie spice, baking powder, baking soda and salt in a medium bowl.
  4. In a large mixing bowl, mix the brown sugar and oil. Whisk in the eggs. Gradually add the flour mixture, and mix well. Gently stir in the beets, carrots and nuts just until combined.
  5. Spoon the batter into your pans.
  6. For the Topping, combine all ingredients in small bowl and stir until crumbly.
  7. Sprinkle the topping evenly over the batter.
  8. Bake the loaves for 35 to 40 minutes or until a wooden pick inserted in the center of a loaf comes out clean.
  9. Let cool in pans for 10 minutes, before removing the loaves to a wire rack to cool completely.*
  10. To make the Icing, whisk together the sugar and milk alternative until smooth. Drizzle the glaze over the cooled loaves.
  11. Store at room temperature up to 3 days. You can also freeze it, unglazed, up to 2 months. Thaw at room temperature; then drizzle with glaze.
*It is not necessary to remove loaves from disposable foil pans to cool.
Recipe by Go Dairy Free at