Description
Indulge in these delightful Mini Carrot Cakes, perfect for a small batch dessert or a sweet treat any time. These moist cakes are topped with a luscious cream cheese frosting that complements the warm spices and sweet carrots.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 2 ounces cream cheese (softened)
- 1 tablespoon unsalted butter (softened)
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners. Mix dry ingredients in a bowl.
- Mix Wet Ingredients: Combine oil, applesauce, sugars, egg, and vanilla. Add carrots and pineapple.
- Combine: Gradually mix dry ingredients into wet. Fold in nuts if desired.
- Bake: Fill muffin cups and bake for 18–22 minutes. Cool on a rack.
- Make Frosting: Beat cream cheese and butter, then add sugar and vanilla. Frost cooled cakes.
Notes
- You can omit pineapple or nuts for a smoother texture.
- These cakes freeze well; frost after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
