Description
Mini carrot cakes are small, bite-sized versions of the traditional carrot cake. Typically made in a muffin tin, they’re perfect for individual servings. These mini cakes feature the same essential ingredients as classic carrot cake, including grated carrots, warm spices, and a delicious cream cheese frosting. But what sets them apart is their size, which makes them perfect for parties or when you want a smaller, more manageable portion of cake.
Ingredients
For the Carrot Cakes:
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1 cup all-purpose flour: This forms the base of the cake.
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1/2 teaspoon baking powder: Helps the cake rise and become light and fluffy.
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1/2 teaspoon baking soda: Adds to the rising effect and contributes to the cake’s texture.
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1/2 teaspoon ground cinnamon: One of the signature spices in carrot cake, adding warmth and depth.
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1/4 teaspoon ground nutmeg: A warm spice that pairs wonderfully with cinnamon in carrot cake.
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1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
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2 large eggs: Bind the ingredients together and contribute to the cake’s moisture.
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1/2 cup granulated sugar: Adds sweetness to the cake batter.
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1/4 cup brown sugar, packed: The molasses in brown sugar gives the cake a deeper, richer flavor.
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1/2 cup vegetable oil (or melted coconut oil): Keeps the cake moist.
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1 teaspoon vanilla extract: Adds an aromatic sweetness.
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1 1/2 cups grated carrots (about 2 medium carrots): The main ingredient in carrot cake, providing both flavor and moisture.
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1/2 cup chopped walnuts (optional): For a bit of crunch and nuttiness.
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1/4 cup shredded coconut (optional): Adds texture and a slight tropical flavor.
For the Cream Cheese Frosting:
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8 oz cream cheese, softened: The creamy base of the frosting, essential for that classic tangy flavor.
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1/4 cup unsalted butter, softened: Adds richness and smoothness to the frosting.
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1 1/2 cups powdered sugar: Sweetens the frosting while keeping it light and fluffy.
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1 teaspoon vanilla extract: For added flavor.
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Pinch of salt: Balances the sweetness and enhances the flavor of the frosting.
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This temperature ensures the cakes bake through evenly without burning. Line a mini muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
2. Prepare the Carrot Cake Batter
In a medium-sized bowl, whisk together the following dry ingredients:
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1 cup all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
In a separate, larger bowl, beat together the wet ingredients:
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2 large eggs
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1/2 cup granulated sugar
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1/4 cup brown sugar
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1/2 cup vegetable oil (or melted coconut oil)
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1 teaspoon vanilla extract
Mix until smooth and well combined. Then, slowly stir in the grated carrots. If you’re adding the optional walnuts or shredded coconut, fold them into the batter at this stage.
3. Fill the Muffin Tin and Bake
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the mini carrot cakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Cream Cheese Frosting
While the cakes are cooling, it’s time to prepare the frosting. In a medium bowl, beat together:
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8 oz softened cream cheese
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1/4 cup unsalted butter
Once smooth, gradually add:
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1 1/2 cups powdered sugar
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1 teaspoon vanilla extract
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A pinch of salt
Continue to beat until the frosting is light, fluffy, and smooth.
5. Frost the Mini Carrot Cakes
Once the mini cakes have cooled completely, use a spatula or piping bag to frost each one with the cream cheese frosting. You can get creative with how you frost the cakes—either a smooth layer or a fun swirl. If you wish, garnish with extra chopped walnuts or shredded coconut for extra texture and flavor.
6. Serve and Enjoy!
These mini carrot cakes are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 3 days. Just remember to let them come to room temperature before serving to ensure the frosting is soft and creamy. Enjoy these delightful mini treats with a cup of tea or coffee, or as a sweet treat at any event!
Notes
These mini carrot cakes are perfect for parties, gifts, or a cozy treat with tea. Store in an airtight container for up to 3 days – if they last that long!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Mini Carrot Cakes