Regarding desserts, few can rival the nostalgic charm and scrumptiousness of a classic mini carrot cake recipe. But what if we could transform this beloved treat into something even more delightful?
Enter the mini carrot cake recipe – a bite-sized version that combines all the flavors and textures we love, conveniently packaged into individual servings.
Join us as we embark on a culinary adventure to create these miniature delights that captivate your taste buds.
How To Make A Mini Carrot Cake Recipe?
Sure! Here’s a recipe for mini carrot cakes:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For The Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease a mini cake pan or line it with cupcake liners.
2. whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
3. In a separate large bowl, beat the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredient mixture to the wet ingredients, stirring until combined.
5. Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
6. Divide the batter evenly among the mini cake pan or cupcake liners, filling each about 2/3 full.
7. Bake for about 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean. If you’re using a mini cake pan, you may need to adjust the baking time slightly.
8. Remove the cakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is light and fluffy.
10. Once the cakes have cooled completely, spread or pipe the cream cheese frosting onto the cakes.
11. Optional: Decorate the mini carrot cakes with additional grated carrots or chopped nuts.
Enjoy your delicious homemade mini carrot cakes!
10 Best Nutrition Facts Of Mini Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 200-250kcal |
| Total Fat | 10-15 grams |
| Saturated Fat | 1-2 grams |
| Trans Fat | 0 grams |
| Cholesterol | 30-40 milligrams |
| Sodium | 150-200 milligrams |
| Total Carbohydrates | 25-30 grams |
| Dietary Fiber | 1-2 grams |
| Sugars | 15-20 grams |
| Protein | 2-4 grams |
Conclusion
Mini carrot cake recipe is a delightful twist on the classic dessert. These bite-sized treats are guaranteed to impress with their irresistible flavor, moist texture, and creamy frosting. Following our simple recipe, you can easily recreate the magic in your kitchen.
So, gather your ingredients, preheat that oven, and get ready to savor the goodness of mini carrot cakes. Indulge, enjoy, and share the joy of these delectable treats with family and friends.
