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Delightful Mini Carrot Cakes

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Irresistible bite-sized treats that capture the flavors of classic carrot cake, enhanced with pineapple and nuts, topped with creamy frosting.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup grated carrots
  • 1/4 cup crushed pineapple, drained
  • 1/4 cup chopped walnuts or pecans (optional)
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prep the mini muffin tin with paper liners or cooking spray.
  3. Combine your dry ingredients in a bowl.
  4. Mix the wet ingredients in another bowl until smooth.
  5. Combine the wet and dry ingredients until just mixed.
  6. Fold in the grated carrots, crushed pineapple, and nuts.
  7. Fill the muffin tin with batter and bake for 15-20 minutes.
  8. Cool the cakes in the pan for 5 minutes, then transfer to a wire rack.
  9. Prepare the frosting by beating cream cheese and butter, then adding powdered sugar and vanilla.
  10. Frost the mini cakes once they are completely cool.

Notes

Store leftovers in an airtight container for up to 2 days at room temperature or 1 week in the fridge. Unfrosted cakes can be frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/mini-carrot-cakes/

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