Description
Mini carrot cakes are delightful bite-sized treats that combine moist, spiced cake with creamy frosting—perfect for any occasion!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Ground Cinnamon
- Fresh Carrots
- Eggs
- Vegetable Oil
- Cream Cheese Frosting
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt until combined.
- Stir in grated carrots, eggs, and vegetable oil until just combined.
- Fill each muffin liner about two-thirds full with batter.
- Bake for 15-20 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the pan before transferring to wire racks.
- Prepare cream cheese frosting by whipping softened cream cheese and butter until fluffy, then frost cooled cakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 9g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Keywords: - For added moisture, consider swapping some vegetable oil with crushed pineapple. - Enhance texture by adding nuts or raisins as desired.