Mini Carrot Cakes
These Mini Carrot Cakes are the perfect individual servings for any occasion, offering a moist and flavorful treat with a rich cream cheese frosting. Filled with freshly grated carrots and warm spices, they’re customizable with walnuts, raisins, or pineapple to suit your tastes. Ideal for parties, special events, or as a thoughtful homemade gift, these little cakes are as elegant as they are delicious.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: Approximately 45 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots (about 2 medium carrots)
- Optional: ½ cup chopped walnuts or raisins
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: ¼ cup chopped walnuts for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Carrots and Optional Add-ins: Fold in the grated carrots and, if desired, the chopped walnuts or raisins.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Frost Cakes: Once the cakes have cooled, spread or pipe the cream cheese frosting onto each cake. Garnish with chopped walnuts if desired.
Notes
- For a spiced variation, add ¼ teaspoon of ground cloves for an extra layer of flavor.
- A tropical twist can be achieved by adding ½ cup of crushed pineapple (drained).
- Make these cakes nut-free by omitting the walnuts.
- Vegan modifications: Use flax eggs and dairy-free cream cheese and butter in the frosting.
Find it online: https://yumfamilyrecipes.com/mini-carrot-cakes/
