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Mini Carrot Cakes

These Mini Carrot Cakes are sweet, tender bites that capture the essence of traditional carrot cake in a compact size, bursting with flavor and topped with creamy frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Mini Carrot Cakes
  • 1.25 cups all-purpose flour Use a high-quality brand for the best results.
  • 1 tsp baking powder Check the expiration date for optimal rising.
  • 0.5 tsp baking soda For those extra fluffy bites!
  • 0.5 tsp salt A crucial ingredient to enhance the cake flavor.
  • 1 tsp ground cinnamon Gives warmth and familiarity.
  • 0.25 tsp ground nutmeg A pinch adds a lovely depth.
  • 0.5 cups granulated sugar Feel free to substitute with coconut sugar for a healthier option.
  • 0.25 cups packed brown sugar Use light or dark, depending on your preference.
  • 0.5 cups vegetable oil I recommend using a neutral oil. Canola works great!
  • 2 large eggs Best if at room temperature for easy incorporation.
  • 1 cup grated carrots Freshly grated adds the best flavor and moisture.
  • 0.25 cups crushed pineapple, drained Brings natural sweetness and moisture.
  • 0.25 cups chopped walnuts or pecans, optional Crunchy texture and nutty flavor; chop to your liking.
For the Cream Cheese Frosting
  • 4 oz cream cheese, softened Use full-fat cream cheese for the richest frosting.
  • 0.25 cups unsalted butter, softened Bring to room temperature for easy whipping.
  • 2 cups powdered sugar To achieve the ideal frosting consistency.
  • 0.5 tsp vanilla extract A splash for extra flavor!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a mini muffin tin with paper liners, or lightly grease it with non-stick spray.
Mixing
  1. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  2. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together using an electric mixer until smooth and light.
  3. Add the eggs one at a time, beating well after each addition.
  4. Gradually add the dry ingredients to the wet mixture and mix just until combined.
  5. Gently fold in the grated carrots, crushed pineapple, and nuts if desired.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  2. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
  3. Let the mini cakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat the softened cream cheese and butter for 2-3 minutes until creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
  3. Frost each cooled mini cake generously with the cream cheese frosting.

Notes

These small cakes are perfect on their own or with a cup of chai. Store in an airtight container in the refrigerator for up to five days.