Mini Carrot Cakes 🥕🎂: Easy Homemade Dessert Treats
These adorable Mini Carrot Cakes are moist, spiced, and topped with a luscious cream cheese frosting. Perfect for spring gatherings, Easter, or anytime you crave a classic carrot cake in individual portions.
Equipment
- - Mixing bowls
- - Grater (for carrots)
- - Muffin tin or mini cake pans
- - Whisk or electric mixer
- - Cooling rack
Ingredients
- **For the mini cakes**:
- - 1 cup all-purpose flour
- - 1/2 cup brown sugar
- - 1/4 cup granulated sugar
- - 1 tsp baking powder
- - 1/2 tsp baking soda
- - 1/2 tsp ground cinnamon
- - 1/4 tsp ground nutmeg
- - 1/4 tsp salt
- - 2 large eggs
- - 1/2 cup vegetable oil
- - 1 tsp vanilla extract
- - 1 1/4 cups finely grated carrots
- - 1/4 cup crushed pineapple optional
- - 1/4 cup chopped walnuts or pecans optional
- **For the frosting**:
- - 4 oz cream cheese softened
- - 2 tbsp butter softened
- - 1 cup powdered sugar
- - 1/2 tsp vanilla extract
- - Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake molds.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in grated carrots, and if using, pineapple and nuts.
- Divide the batter evenly into prepared molds.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.
- Once cakes are cool, frost and decorate as desired.