Description
Mini carrot cakes are delightful bite-sized treats bursting with flavor and perfect for any occasion. With their moist texture, warm spices, and rich cream cheese frosting, these mini desserts are sure to create sweet memories to share with family and friends. Whip up a batch in no time for a cozy afternoon snack or a festive gathering.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup grated carrots
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 8 oz cream cheese (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with liners.
- In a mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, beat eggs and vegetable oil together, then stir in the grated carrots.
- Combine the wet ingredients into the dry ingredients, mixing gently until just combined; do not overmix.
- Pour batter into the muffin tin, filling each cup two-thirds full.
- Bake for 15-20 minutes or until a toothpick comes out clean. Let cool before frosting with cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (30g)
- Calories: 130
- Sugar: 13g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg