Description
Small, sweet carrot cakes with a cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped pecans (optional)
- Cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots and chopped pecans, if using.
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost the mini carrot cakes with your favorite cream cheese frosting.
Notes
- For a richer flavor, you can add 1/4 cup of raisins to the batter.
- Ensure your carrots are finely grated for the best texture.
- Store frosted cakes in an airtight container in the refrigerator.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: mini carrot cakes, carrot cake, small cakes, dessert, baking, cream cheese frosting, sweet treats