Mini Carrot Cakes are the perfect, individually-sized desserts that pack all the classic flavors of traditional carrot cake into a cute, personal treat. These moist, spiced cakes are topped with a rich cream cheese frosting, making them an ideal choice for parties, brunches, or an anytime treat.
Why You’ll Love This Recipe
- Perfect Portions: Great for serving at gatherings or as a grab-and-go treat.
- Moist and Flavorful: The perfect blend of spices, carrots, and nuts.
- Easy to Make: Simple ingredients and straightforward steps.
- Versatile: Can be decorated individually for special occasions.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- Combine: Gradually mix the dry ingredients into the wet ingredients. Fold in the grated carrots, pineapple, and nuts.
- Bake: Pour the batter into the prepared muffin pan, filling each about 2/3 full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Frost and Serve: Once the cakes are cool, frost them with the cream cheese frosting and enjoy!
Servings and Timing
- Servings: Makes approximately 12 mini cakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Add Raisins: Mix in 1/4 cup of raisins for a sweet twist.
- Top with Coconut: Sprinkle shredded coconut on top of the frosting.
- Make it Healthier: Substitute half of the flour with whole wheat flour.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unfrosted mini cakes for up to 2 months. Thaw in the refrigerator before frosting.
- Reheating: These cakes are best served at room temperature, so simply allow them to sit out for 10-15 minutes before enjoying.
FAQs
How do I make the mini cakes extra moist?
Adding crushed pineapple and ensuring not to overbake helps keep them moist.
Can I use pre-shredded carrots?
It is best to grate fresh carrots as pre-shredded ones are often too dry and coarse.
Can I substitute the vegetable oil with butter?
Yes, melted butter can be used but may slightly change the texture.
Can I make these mini carrot cakes gluten-free?
Absolutely! Use a gluten-free flour blend to make this recipe gluten-free.
What kind of nuts work best in this recipe?
Chopped walnuts or pecans complement the carrot cake flavors well.
Can I use a different frosting?
Yes, you can use vanilla buttercream or even a light glaze if you prefer.
Can I add raisins or coconut?
Yes, both raisins and shredded coconut are great additions to this recipe.
How long do these cakes last in the fridge?
They can be stored in the refrigerator for up to 5 days.
Can I make these ahead of time?
Yes, you can make the cakes ahead and frost them when ready to serve.
Do I need to refrigerate these cakes?
Yes, since they contain cream cheese frosting, refrigeration is recommended.
Conclusion
Mini Carrot Cakes are a delicious and adorable way to enjoy the classic flavors of carrot cake. These individual treats are easy to make, versatile, and perfect for any occasion. Whether you’re hosting a party or simply want a small treat, these mini cakes are sure to satisfy your sweet cravings. Give them a try and enjoy the delightful blend of spices, carrots, and creamy frosting!
Print
Mini Carrot Cakes
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 36 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These mini carrot cakes are tender and flavorful, packed with freshly grated carrots, warm spices, and topped with a luscious cream cheese frosting. Their individual size makes them ideal for sharing at parties or enjoying as a personal indulgence.
Ingredients
For the Mini Cakes:
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup (180ml) vegetable oil
- 3/4 cup (180ml) buttermilk
- 2 cups (400g) granulated sugar
- 2 teaspoons vanilla extract
- 1 can (8 oz/225g) crushed pineapple, drained
- 2 cups (240g) grated carrots
- 3 1/2 ounces (100g) shredded coconut
- 1 cup (150g) raisins
- 1 cup (120g) walnuts, coarsely chopped
For the Buttermilk Glaze:
- 1 cup (200g) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60g) butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1/4 cup (60g) butter, at room temperature
- 8 ounces (225g) cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) powdered sugar
- 1 teaspoon freshly squeezed orange juice1 teaspoon orange zest
Instructions
-
Prepare the Mini Cakes:
- Preheat your oven to 350°F (175°C). Generously grease three 12-cup standard muffin tins to make 36 mini cakes.
- In a medium bowl, sift together the flour, baking soda, cinnamon, and salt; set aside.
- In a large bowl, beat the eggs. Add the vegetable oil, buttermilk, sugar, and vanilla extract, mixing well until combined.
- Gradually add the sifted dry ingredients to the wet mixture, stirring until just combined.
- Fold in the drained crushed pineapple, grated carrots, shredded coconut, raisins, and chopped walnuts until evenly distributed.
- Pour the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
Prepare the Buttermilk Glaze:
- In a small saucepan over high heat, combine the sugar, baking soda, buttermilk, butter, and corn syrup. Bring the mixture to a boil, then cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in the vanilla extract. Set aside until the mini cakes are baked.
-
Glaze the Mini Cakes:
- Once the mini cakes are done baking, remove them from the oven and, while still warm, slowly pour the buttermilk glaze over each cake.
- Allow the mini cakes to cool in the muffin tins for about 15 minutes, letting the glaze absorb fully.
-
Prepare the Cream Cheese Frosting:
- In a large bowl, cream together the butter and cream cheese until light and fluffy.
- Add the vanilla extract, powdered sugar, orange juice, and orange zest, mixing until smooth and well combined.
-
Frost the Mini Cakes:
- Once the glazed mini cakes have cooled completely, remove them from the muffin tins.
- Frost each mini cake with the cream cheese frosting.
- Refrigerate the frosted mini cakes until ready to serve.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the batter.
- Toasting the walnuts before adding them to the batter enhances their flavor.
- These mini cakes can be made ahead of time and frozen before frosting. Thaw thoroughly before frosting and serving.