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Imagine indulging in a bite-sized slice of heaven, a mini carrot cake that is moist, flavorful, and absolutely addictive. This delectable treat, with its perfect balance of sweet and tart, is the ultimate crowd-pleaser. It's time to explore the delightful world of mini carrot cakes and discover why this dessert has captured the hearts of foodies everywhere.
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Mini Carrot Cakes

Imagine indulging in a bite-sized slice of heaven, a mini carrot cake that is moist, flavorful, and absolutely addictive. This delectable treat, with its perfect balance of sweet and tart, is the ultimate crowd-pleaser. It's time to explore the delightful world of mini carrot cakes and discover why this dessert has captured the hearts of foodies everywhere.
Course Dessert
Cuisine American
Keyword Cake, Carrots, Cream Cheese, Easter
Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 6 Mini Cakes
Calories 1856kcal
Author Stacy Williams
Cost $10.00

Equipment

  • Rotary Grater
  • Dry Measuring Cups
  • Dry Measuring Spoons
  • 2 Medium Mixing Bowls
  • Electric mixer
  • Individual Cake Pans
  • Toothpick
  • Icing Spatula
  • Liquid Measuring Cup

Ingredients

For the mini carrot cakes:

  • 2 C. All-Purpose Flour
  • 3 tsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1 tsp. Salt
  • 3 C. Carrots Grated
  • 1 C. Pecans Chopped
  • 4 Eggs
  • 2 C. Sugar
  • 1 1/2 C. Vegetable oil
  • 4 tsp. Vanilla Extract
  • 1 C. Raisins optional

For the Icing:

  • 8 oz. Cream cheese
  • 1⁄4 c. Butter softened
  • 1 Lb. Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 1-3 Tbsp. Milk or heavy cream

Instructions

For the Cake:

  • Preheat oven to 325°F.
  • Wash and grate carrots. Grease individual Bundt pans and set all aside.
    3 C. Carrots
  • In a medium mixing bowl, combine flour, baking powder, salt and cinnamon.
    2 C. All-Purpose Flour, 3 tsp. Baking Powder, 1 tsp. Cinnamon, 1 tsp. Salt
  • In a separate bowl, use a mixer to beat the eggs, sugar and oil until combined well.
    4 Eggs, 2 C. Sugar, 1 1/2 C. Vegetable oil
  • With mixer on low, slowly add the flour mixture.
  • Add in vanilla, carrot, raisins (if adding) and pecans.
    1 C. Pecans, 4 tsp. Vanilla Extract, 1 C. Raisins
  • Pour batter into each pan.
  • Bake in a 325°F oven for 35 minutes or until a toothpick inserted in center of each comes out clean.
  • When cake is cool, spread with cream cheese icing. Top with a few crushed nuts if desired.

For the Cream Cheese Frosting:

  • Cream the butter and cream cheese together.
    8 oz. Cream cheese, 1⁄4 c. Butter
  • Add the powdered sugar and vanilla.
    1 Lb. Powdered Sugar, 1 tsp. Vanilla Extract
  • Whip in milk, 1 tsp at a time until you reach a consistency you're happy with.
    1-3 Tbsp. Milk
  • Frost cakes. Refrigerate any leftover frosting.

Notes

  • Nutrition info is auto-calculated and may not be correct. Please use discretion if you follow a special diet.
  • Chopped peanuts or walnuts may be substituted for pecans.
  • Cake may also be baked in a greased 9x13 cake pan.