Description
Mini Carrot Cakes are delightful bite-sized treats that encapsulate the essence of traditional carrot cake in a fun, portable form. Each mini cake is moist and fluffy, infused with warm spices and topped with luscious cream cheese frosting, making them perfect for any occasion. Whether you’re hosting a gathering or enjoying a cozy afternoon snack, these mini cakes bring joy with every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 cups freshly grated carrots (about 2 large carrots)
- 2 large eggs
- 1/2 cup vegetable oil
- 4 oz cream cheese (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt.
- Grate the carrots finely and set aside.
- In another bowl, beat the eggs with vegetable oil until smooth, then stir in the grated carrots.
- Combine wet ingredients with dry ingredients and mix gently until just combined.
- Scoop batter into muffin tins, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool completely before frosting with cream cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg