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
Scale
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.