Simple Small Batch Carrot Cake Loaf

Simple Small Batch Carrot Cake Loaf // Mono +Co

You will like this recipe if you prefer small batch baking.

Simple Small Batch Carrot Cake Loaf // Mono +Co

I am sometimes surprised by the amount of cream cheese frosting I ended up with when I tried out some carrot cake recipes.  Too much. Too sweet.

Actually, I like carrot cakes for the cake, not a big fan of frostings.  Most recipes bake the carrot cake into two layers, with more frostings in between cakes upon assembly.  This lead to a guessing game of how long to cook the cake in the oven if I bake the recipe as one whole cake.  So I ended up halving most recipes and bake them into a loaf, increase the baking time by another 10-15 minutes if required after checking with a test skewer.

I like how this recipe , according to the author, “is good enough to eat on its own”.  The cake is moist and imparts just a nice level of sweetness from cinnamon and raisins.  I will gladly save my calories from the frosting for a bigger slice of this carrot cake.  I also like that the recipe uses wholemeal flour.

As usual, I halved the recipe and at the same time opted out the grated nutmeg, orange zest, pecans, but kept the amount of ground cinnamon intact.  I also substituted melted butter with coconut oil . You may use melted butter or any neutral flavor cooking oil if you don’t have coconut oil.

Simple Small Batch Carrot Cake Loaf // Mono +Co Simple Small Batch Carrot Cake Loaf // Mono +Co Simple Small Batch Carrot Cake Loaf // Mono +Co

Is it a must for your carrot cake to be frosted with cream cheese frosting?  If not, care to share your plain carrot cake recipe with me?


adapted from here

75g melted coconut oil
75g raw sugar
2 small eggs**
100g wholemeal flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
100g grated carrots
50g raisins

** I used eggs that weigh 60g each with shell.

In a mixer bowl, combine coconut oil, raw sugar and eggs, and whisk on high speed (KA 8) for 3 minutes.

In a separate bowl, mix wholemeal flour, baking soda, salt, and cinnamon together to form a uniform mixture of flour.

Add the flour mixture to the batter in the mixer bowl and stir to mix well with a hand whisk.

Stir in grated carrots, then raisins.

Pour batter into a small loaf pan (mine’s around 19cmx9cmx6cm) and bake in a preheated oven at 180C for 40 minutes, or until a test skewer inserted comes out clean.

When done, cool the carrot cake in the pan on a rack before slicing and serving.





Condensed Milk Marble Cookie

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Another small batch baking recipe from <<每天都是饼干日>>.

++Notes001 // This cookie cutter will make the cookies look even nicer.

++Notes002 // I use Van Houten cocoa powder.  Recipe originally stated 4g, but I found it too much and dry out the dough.

++Notes003 // After cutting out first batch of star-shaped cookies, I still had a lot of dough left.   As I did not want to spoil the distinct marbled effect by gathering and kneading the remaining dough too much , I simply rolled and shape the remaining into a log. Wrap it with a plastic bag, and after chilling for 30minutes, the dough is ready to be sliced into 1cm  thick round cookies.  I then baked them the same way as per the recipe instructions.  (Last photo)

// Adapted from <<每天都是饼干日>>
// Yields 20 cookies, depending on the size of cookie cutter


  • 60g unsalted butter, softened to room temperature
  • 100g condensed milk, room temperature
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 170g plain flour, sifted
  • 1 tbsp Cocoa powder


01. In the small mixing bowl, whisk to cream softened butter.
02. Add condensed milk and salt.  Whisk to combine.
03. Add vanilla extract.
04. Pour sifted flour into the mixture, stir with metal teaspoon to form dough ball.
05. Pinch out 50g of the dough, add cocoa powder slowly to it to form a cocoa dough. Stop adding when the dough starts to feel dry
06. Roll out the plain dough on a floured surface or baking paper.  tear up cocoa dough into pieces randomly place them on top of the flatten plain dough.
07. Roll out with pin again to flatten (to 0.4cm) and combine them.
08. Cut into desire shapes and arrange on a baking tray.
09. Bake in a preheated oven at 170C/325F  for 10minutes till cookies are done, but not brown.
10. Cool completely on rack before storing in air tight container.

Small Batch Baking : Pineapple Tarts 黄梨酥 for Chinese New Year

pineappletarts // mono+co

I used the open-filling pineapple tart pastry recipe from here and shape the tarts into a kueh nastar look-alike, following Billy Law’s vimeo instructions.

The end result: 27 delicious melt in the mouth morsels.

// Adapted from A Spoonful Of Sugah
// Yields 27 tarts

170g plain flour
10g corn flour
1 tablespoon icing sugar
125g salted butter, cold
1/4 egg, cold
1 teaspoon vanilla essence
1 tablespoon cold water
Pineapple Jam, store bought.


01. Measure plain flour in small mixing bowl first.  Add icing sugar.  Sieve this mixture into a large mixing bowl.
02. Measure cornflour in small mixing bowl.  Sieve to combine with plain flour and sugar.
03. Transfer sieved flour and sugar mixture into the small mixing bowl.
04. Sieve mixture one more time into the large mixing bowl.
// {The instructions above simply read : Sieve plain flour + icing sugar + corn flour, twice.  I am merely trying to reduce the cleaning up efforts after baking}
05. Crack egg into a separate small bowl, beat it.  Pour half of this into another bowl, and then half  it again, to get 1/4 egg.  Reserve another 3 tablespoons of the remaining egg in a sauce dish for egg wash later.  Balance can be kept aside for other recipe.
06. Stir vanilla extract to the 1/4 egg and mix well. {I prepare egg+vanilla mixture first so that I can add this into the dough mixture straight after rubbing in the flour.  The fingers would be too oily handle and measure the egg and vanilla extract later.)
07. Next, measure cold butter (I simply use half a stick of 250g Lurapak), and cut it up into small pieces on a plate.
08. Add the butter into the flour and swiftly rub butter into flour with clean fingertips until mixture resemble yellow bread crumbs.
09. Fingers will be messy with butter and flour.  With a pastry scraper, scrap the bits stuck on fingers back into the bowl.  The butter is too good and expensive to be wasted!
10. Add egg + vanilla mixture, mix with a metal spoon.
11. Add 1 tablespoon of icy cold water and mix again.  A soft dough ball should now form; a bit too wet to be shaped by hands, but dry enough not to stick onto the mixing spoon.
12. Chill dough in the fridge for 30 minutes.
13. While the dough is chilling, roll pineapple jam into tiny balls, arrange them on a plate. (I used the one that I cut my butter on, to save washing one more plate)
14. Preheat oven to 150C.
15. After 30 minutes, remove dough from fridge and wrap the pineapple jam into the dough like this. (8g jam/ 12g dough)
16. Arrange tarts on baking tray.  Use a fork to draw lines on top of the tarts. Egg wash surface of tarts.
17. Bake in preheated oven at 150C for 20minutes.
18. Cool completely before storing in an air tight container.

Small Batch Baking : Almond Cookies


Small batch baking = less utensils to wash

++Notes 001 // Made with minimal utensil and no electric mixer, just a hand whisk and a tablespoon for mixing.
++Notes 002 // Baking and washing up completed in less than 1 hour.  Butter need to be softened in advance though.

/ Source
/ Makes 15 cookies


55g unsalted butter, softened to room temperature
50g sugar
1/4 tsp salt
1 egg yolk
1/2 tsp vanilla extract
60g plain flour
60g ground almond
1/2 tsp baking powder
1 tbsp fresh milk


01. In the small mixing bowl, whisk to cream softened butter.
02. Weigh sugar in bowl No.1, add to creamed butter.
03. Add 1/4 tsp salt.  Whisk to combine.
04. Separate egg yolk from white like this and add the yolk into the butter mixture and whisk to mix well.  Keep the white in bowl No.2 for other recipe.
05. Measure flour in bowl No.1 and add 1/2tsp baking powder to the flour.
06. Measure 1/2 tsp (2 x 1/4tsp) vanilla extract and whisk it into butter mixture.
07. Sieve flour and baking powder directly into the mixture. Stir briefly with a tablespoon to incorporate.
08. Measure ground almond in bowl No.1 and add this into the mixing bowl.  Stir to incorporate all ingredients well.
09. The dough mixture at this stage will be too wet to be shaped with hands.  Leave the mixing spoon in the mixing bowl, and chill dough in fridge for 10 minutes to harden it for easier handling.
10. After 10minutes, remove  dough from fridge.  Pour about 1 tablespoon of fresh milk into bowl No.1 and set aside with brush.
11. Preheat oven to 180C.
12. With the chilled tablespoon, scoop out a dough, approximately 15g, shape it into a ball and place it on a baking tray.  Gently press down to flatten it.
13. Repeat with the rest of the dough.
14. Brush cookie surface slightly with milk before baking them in the preheated oven for 10minutes, until golden brown.
15. Cool completely before storing in airtight container.