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Crumbles & Cobblers

Carrot & Apple Mini Loaves with Pecan Crumble

Carrot & Apple Mini Loaves with Pecan Crumble

Recipe shared by:Duncan Hines

Try these mini loaves for any occasion!

  • Hands-on Time: 20 Minutes
  • Total Time: 100 Minutes
  • Servings: 4 mini loaves
  • Difficulty: EASY


  • ½ cup finely chopped toasted pecans
  • 1 package Duncan Hines® Signature Carrot Cake Mix
  • 2 Tbsp. brown sugar
  • 2 Tbsp. butter, melted
  • 1 cup hot water
  • ⅔ cup apple sauce
  • 3 large eggs

Baking Instructions

  • Preheat oven to 350ºF. Grease and flour four mini loaf pans.
  • Combine nuts, 2 tablespoons dry cake mix, brown sugar and butter in medium bowl; set aside.
  • Empty carrot and raisin pouch into small bowl and add hot water; let stand 5 minutes.
  • Combine remaining cake mix, carrot and raisin mixture (and any unabsorbed water), apple sauce and eggs in large bowl with wooden spoon until blended. Pour into prepared pans. Sprinkle loaves evenly with nut mixture.
  • Bake 40 minutes or until toothpick inserted in center comes out clean.
  • Cool loaves on wire rack 25 minutes. Remove from pans and cool completely.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

For a uniform bake, always scoop and bake the same size cookie. This will ensure your cookies cooked to just the correct doneness every time.

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