Description
Mini Carrot Cakes are charming bite-sized delights that capture the essence of comfort food. Bursting with freshly grated carrots and spiced with aromatic cinnamon, these mini treats are topped with creamy frosting that elevates their sweet flavor profile. Perfect for any occasion, from birthdays to casual weekday cravings, this easy recipe ensures delicious results even for novice bakers. Get ready to indulge in a burst of nostalgia and flavor with each delightful bite!
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup grated carrots (about 2 medium carrots)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- Whisk together flour, sugar, baking powder, cinnamon, and salt in a mixing bowl until well combined.
- In another bowl, beat eggs, oil, and vanilla until smooth; stir in grated carrots.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Fill each muffin cup two-thirds full with batter.
- Bake for 15-18 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (30g)
- Calories: 90
- Sugar: 7g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg