Description
Mini Carrot Cakes are delightful, bite-sized treats that combine the natural sweetness of carrots with warm spices, all topped with creamy frosting. These moist mini cakes not only look charming but are also incredibly easy to make, making them perfect for brunches, parties, or as a sweet afternoon snack. Each bite is a burst of flavor that will have everyone coming back for more!
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup shredded carrots (freshly grated)
- 2 large eggs
- 1/3 cup vegetable oil
- 4 oz cream cheese (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350?F (175?C) and prepare a mini muffin tin with liners.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt.
- In another bowl, beat eggs and oil until combined; mix in shredded carrots.
- Fold the wet ingredients into the dry mixture until just combined.
- Fill muffin tins two-thirds full and bake for 15-18 minutes or until a toothpick comes out clean.
- For frosting, beat cream cheese and powdered sugar until smooth; frost cooled cakes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (30g)
- Calories: 106
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg