This is a very easy mini carrot cake recipe that calls for ingredients that you would probably have in your kitchen, and it’s an idea if you’re looking to bake something small.
The recipe makes two cakes, which is perfect as a single serving or if you’re planning on sharing the dish with all of your friends.
It’s ideal for those who do not have a lot of time to prep, whip up and bake. Sometimes you may want to bake something small but would also like to enjoy its taste.
In such cases, the best way to make this dish is by preparing a mini carrot cake recipe.
How To Prepare Mini Carrot Cake Recipe?
Ingredients For Mini Carrot Cake Recipe:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
Ingredients for the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
Making Method By Mini Carrot Cake Recipe:
Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
Step 5: Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
Step 6: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Step 7: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8: Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
Step 9: While the cupcakes are cooling, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until creamy and smooth.
Step 10: Gradually add the confectioners’ sugar, beating well after each addition, until the frosting is smooth and fluffy. Stir in the vanilla extract.
Step 11: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting onto each cupcake.
Step 12: Optionally, you can garnish the mini carrot cakes with additional chopped nuts or grated carrots.
Your Mini Carrot Cakes are now ready to be enjoyed! These individual-sized treats are moist, flavorful, and topped with a luscious cream cheese frosting.
Serve them as a delightful dessert for parties, gatherings, or simply as a sweet indulgence. Enjoy!
Nutrition Facts Of Mini Carrot Cake Recipe
| Calories | 180 |
| Total Fat | 3.5 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Cholesterol | 13 mg |
| Sodium | 143 mg |
| Potassium | 43 mg |
| Carbohydrates | 31.4 g |
5 Serving Ideas For Mini Carrot Cake Recipe
1. Serve the mini carrot cake recipe with a cup of iced coffee or cocoa.
2. Serve the mini carrot cake recipe as a dessert for your guests.
3. Serve mini carrot cakes as part of an appetizer for parties and other gatherings like baby showers and movie night celebrations.
4. You can also serve a mini carrot cake recipe with breakfast, lunch, and dinner to be included in your favorite diets such as low-carb and diabetic diet plans.
5. Serve the mini carrot cake recipe with a glass of milk for a snack or a dessert before heading to bed.
Should Carrot Cake Have Raisins?
In some recipes, the inclusion of raisins or nuts is optional, but it isn’t here. Chopped nuts and raisins are added to mini carrot cakes to boost their taste.
Many people believe that adding nuts or raisins to mini carrot cake recipes make them even better than the original one.
Adding nuts and raisins to the cakes is a good idea if you’d like your cakes to be crunchy.
At the same time, you won’t have to worry about having a problem with unwanted fats and calories in your diet. Even if there is little fat or cholesterol in this recipe.
How Do You Know When Carrot Cake Is Done?
Carrot cakes are usually done when the cakes are golden brown. The texture of the cake when you touch it should also confirm that it’s done.
If the surface is firm and doesn’t stick, then it’s done. The baking should be done at 350 degrees Fahrenheit to prevent the surface from burning while baking.
Can I Bake A Cake And Frost It The Next Day?
Cakes baked in the oven can be frosted the next day. That’s because when cakes are cooled, their consistency will be firmer.
They won’t be as moist as they are when they’re freshly baked, so you might experience some cracking of frosting if you decide to add whipped cream to your cake.
The best way to prevent this is by adding hot or cold milk to your whipping cream with sugar.
Conclusion
Mini carrot cake recipe are a delicious and nutritious snack that you can prepare quickly and easily.
This recipe is made with carrots, which are considered healthy and have many benefits to the body if consumed.
The cakes are also low in calories, fat, and cholesterol while boasting a high nutritional value.
This recipe will help you relish your favorite cake even more as there’s an element of surprise with the use of carrots in it.
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