Mini Carrot Cakes
Mini carrot cakes are moist, spiced treats packed with grated carrots, pineapple, and walnuts, topped with tangy cream cheese frosting for a delightful bite.
Ingredients
- 2 cups finely grated carrots
- 1 cup sugar or coconut sugar
- ¾ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- Pinch of nutmeg
- ½ tsp salt
Ingredients for Glaze:
- ¼ cup buttermilk
- ½ cup powdered sugar
- ½ tsp vanilla extract
Ingredients for Frosting:
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350F (175C).
- Line your mini-cupcake or muffin tray with liners, or grease thoroughly.
- Beat sugar and oil until combined. Add eggs one at a time, mixing well after each addition.
- Gradually stir in grated carrots.
- Add dry ingredients (flour, baking powder/soda, spices, and salt) to wet mixture. Stir until just combined.
- Divide batter evenly among molds and bake for 15-18 minutes or until a toothpick comes out clean.
Prepare Buttermilk Glaze:
- Whisk all glaze ingredients together till smooth.
- While cakes are still warm, spoon glaze over the top and allow it to seep in!
Frosting:
- Beat cream cheese and butter until light and fluffy.
- Gradually add powdered sugar and vanilla, mixing until smooth.
- Pipe or spread over cooled cakes.
Notes
- If you make mini bites, adjust baking time to 10-12 minutes.
- Add-ins like raisins or chopped nuts can take these cakes to the next level.