Description
Mini Carrot Cakes are delightful bite-sized treats that combine the natural sweetness of carrots with warm spices like cinnamon and nutmeg. Each cake is topped with creamy cream cheese frosting, making them the perfect indulgence for any occasion. Whether you’re hosting a party or enjoying a cozy afternoon snack, these moist and flavorful mini cakes are sure to impress!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup shredded carrots (about 2 medium carrots)
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a mini muffin pan by greasing it or lining it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and a pinch of salt.
- In another bowl, beat the eggs and mix in the shredded carrots and vanilla extract.
- Combine the wet mixture into the dry ingredients and stir until just mixed; avoid overmixing.
- Fill each muffin cup two-thirds full with batter.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg