Description
Mini Carrot Cakes are delightful bite-sized treats that combine the natural sweetness of grated carrots with warm spices, creating a flavor explosion in every mouthful. Topped with rich cream cheese frosting, these charming cakes are perfect for any occasion—from birthdays to casual snacks. They’re easy to make and fun to share, making them the ultimate dessert for gatherings or a sweet indulgence just for you.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup grated carrots (freshly grated)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix oil and eggs until smooth. Stir in the grated carrots and nuts if using.
- Combine wet and dry ingredients by pouring the wet mixture into the dry ingredients. Stir gently until no dry flour remains.
- Spoon batter into muffin tins, filling them two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cooling before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: - For added moisture and flavor, consider adding crushed pineapple or swapping nuts according to preference. - Store cakes in an airtight container in the fridge for up to one week or freeze individually wrapped for up to three months.