Recipes

Mini Carrot Cakes

By Martha

Everyday Kitchen Bliss!

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Delicious, bite-sized carrot cakes with a creamy cream cheese frosting are perfect for parties, snacks, or whenever you’re craving something sweet. These mini cakes are moist, tender, and full of warm spices, while the frosting adds just the right amount of tangy sweetness. The addition of grated carrots, crushed pineapple, and optional nuts gives these cakes a wonderful texture and flavor.

Ingredients You’ll Need:

For the Mini Carrot Cakes:

  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup grated carrots (about 2 medium carrots)
  • ¼ cup crushed pineapple, drained
  • ¼ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ½ tsp vanilla extract

How to Make Mini Carrot Cakes:

Step-by-Step Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease the tin to prevent sticking.

2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures the dry ingredients are well combined and will be evenly distributed in the batter.

3. Prepare the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until the mixture is well combined and smooth. Add the eggs one at a time, beating well after each addition. The mixture should become light and creamy.

4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cakes.

5. Add Carrots, Pineapple, and Nuts:
Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using). The carrots and pineapple will add moisture and natural sweetness to the cakes, while the nuts provide a bit of crunch.

6. Fill the Mini Muffin Tin:
Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full. This will give the cakes room to rise without overflowing.

7. Bake the Mini Carrot Cakes:
Bake the mini carrot cakes in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean. The cakes should have a light golden-brown color and be springy to the touch.

8. Cool the Cakes:
Once baked, let the mini cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. It’s important to cool the cakes completely before frosting to prevent the frosting from melting.

Make the Cream Cheese Frosting:

1. Beat the Cream Cheese and Butter:
In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.

2. Add the Sugar and Vanilla:
Gradually add the powdered sugar, one cup at a time, and the vanilla extract. Beat the mixture until it becomes light, fluffy, and smooth.

3. Frost the Mini Carrot Cakes:
Once the mini carrot cakes have cooled completely, frost each one with the cream cheese frosting. You can use a piping bag for a decorative touch or simply spread the frosting on with a knife or spatula.

Helpful Tips:

  • Grating Carrots: Use the fine side of a box grater for finely grated carrots, which will blend more smoothly into the batter.
  • Pineapple: Be sure to drain the crushed pineapple thoroughly to avoid adding too much moisture to the batter.
  • Nuts: The walnuts or pecans are optional, but they add a lovely crunch and richness to the cakes. If you’re serving to those with nut allergies, simply omit them.

Details:

  • Prep Time: 35 minutes
  • Cook Time: 15-20 minutes
  • Total Time: About 55 minutes
  • Yield: 24 mini cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Notes:

  • Make Ahead: The cakes can be baked and stored, unfrosted, for up to 2 days in an airtight container at room temperature. Frost them just before serving for best results.
  • Storing Frosted Cakes: Store frosted cakes in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
  • Freezing: You can freeze the unfrosted cakes for up to 2 months. Thaw them at room temperature before frosting.

Frequently Asked Questions:

1. Can I use a regular muffin tin instead of a mini muffin tin?
Yes, you can use a regular muffin tin. Just increase the baking time to 20-25 minutes and check for doneness with a toothpick.

2. Can I substitute the oil with butter?
Yes, you can use melted butter in place of vegetable oil for a richer flavor. Keep in mind that the cakes may be slightly denser.

3. How do I make these cakes gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure the rest of your ingredients, like the baking powder and vanilla extract, are also gluten-free.

Storage Instructions:

Store the frosted mini carrot cakes in an airtight container in the refrigerator for up to 3 days. If you prefer to freeze them, wrap the unfrosted cakes individually in plastic wrap and store in a freezer-safe bag for up to 2 months. When ready to serve, thaw them at room temperature and frost with the cream cheese frosting.

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Mini Carrot Cakes


  • Author: Martha

Description

Delicious, bite-sized carrot cakes with a creamy cream cheese frosting are perfect for parties, snacks, or whenever you’re craving something sweet. These mini cakes are moist, tender, and full of warm spices, while the frosting adds just the right amount of tangy sweetness. The addition of grated carrots, crushed pineapple, and optional nuts gives these cakes a wonderful texture and flavor.


Ingredients

Scale

For the Mini Carrot Cakes:

  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup grated carrots (about 2 medium carrots)
  • ¼ cup crushed pineapple, drained
  • ¼ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ½ tsp vanilla extract

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease the tin to prevent sticking.

2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures the dry ingredients are well combined and will be evenly distributed in the batter.

3. Prepare the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until the mixture is well combined and smooth. Add the eggs one at a time, beating well after each addition. The mixture should become light and creamy.

4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cakes.

5. Add Carrots, Pineapple, and Nuts:
Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using). The carrots and pineapple will add moisture and natural sweetness to the cakes, while the nuts provide a bit of crunch.

6. Fill the Mini Muffin Tin:
Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full. This will give the cakes room to rise without overflowing.

7. Bake the Mini Carrot Cakes:
Bake the mini carrot cakes in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean. The cakes should have a light golden-brown color and be springy to the touch.

8. Cool the Cakes:
Once baked, let the mini cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. It’s important to cool the cakes completely before frosting to prevent the frosting from melting.

Notes

  • Make Ahead: The cakes can be baked and stored, unfrosted, for up to 2 days in an airtight container at room temperature. Frost them just before serving for best results.
  • Storing Frosted Cakes: Store frosted cakes in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
  • Freezing: You can freeze the unfrosted cakes for up to 2 months. Thaw them at room temperature before frosting.


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