Description
Mini Carrot Cakes are irresistible bite-sized treats that marry the rich flavors of spiced carrot cake with luscious cream cheese frosting. Bursting with the sweetness of fresh grated carrots and the satisfying crunch of walnuts, these mini delights are perfect for any gathering or a cozy afternoon snack. Easy to make and delightful to share, they promise to bring joy and smiles with every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup grated carrots (about 2 medium carrots)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until combined.
- In a separate bowl, beat eggs, oil, and vanilla until smooth. Stir into dry ingredients until just moistened.
- Gently fold in grated carrots and walnuts if using.
- Fill muffin tins two-thirds full with batter and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg