These Mini Glazed Carrot Cakes are just the kind of dessert that’s perfect for a potluck or gift-giving, and while they take hardly any effort, they’re abundantly adorable!
Do you remember the best thing you ever received in an Easter basket?
I remember mine: A Beauty and the Beast nightgown, a catcher’s mitt and chocolate. This gift combo struck the ideal balance for me at 10 years old — caught somewhere between swooning over the latest Disney princess and emulating my tomboyish big sister who had taken to playing catch in the front yard. Plus, chocolate. No explanation needed there.
I’m now on the other side of the basket, preparing Cole’s Easter gifts and getting ready for the weekend’s celebrations. Currently, the basket stuffers I’ve collected include: A “Trucks” coloring book, a handheld bubble machine, a smock for art activities, The Story of Easter book, and a booklet of 1000 Blaze and the Monster Machines stickers. I plan on adding one or two more things before tomorrow — probably something Paw Patrol. {If you don’t know who any of these characters are, consider yourself lucky.}
For those who are past the age of cartoon character-branded trinkets, my favorite gift to give is food {duh}. Whether packaging treats to hand out to friends and neighbors or bringing goodies to share to share over brunch with family, it’s nice to have something that’s easy to transport with minimal fuss. These Mini Glazed Carrot Cakes are just the kind of dessert that’s perfect for a potluck or gift-giving, and while they take hardly any effort, they’re abundantly adorable!
Carrot cake is a must for many when it comes to springtime celebrations, and these mini cakes bring some of the classic flavors without having to worry about layering, frosting and all the mess that comes with baking a traditional cake.
I adapted this recipe from one I found in a cookbook called Southern Cakes {so it’s gotta be good, right?}. I subbed out the regular oil for coconut oil {though you can still use regular oil if you desire}, and added a few extra spices for a burst of flavor. Finely grated carrots add moisture while chopped pecans give texture to these yummy desserts!
Glazed with a simple, quick-crusting icing that comes together in seconds, these little cakes make a perfect treat for gift-giving. If you’re not packaging them, your favorite cream cheese frosting would go great as a crowning flourish.
If you wouldn’t mind having these Mini Glazed Carrot Cakes in your Easter basket, then “hop” into the kitchen and make them today!
Mini Glazed Carrot Cakes
Ingredients
- 1/2 cup coconut oil melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups finely grated carrot
- 1/2 cup chopped pecans {or walnuts}
For Glaze:
- 1 cup powdered sugar
- 1 tablespoon plus 1/2 teaspoon* half and half or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350. Prepare a mini cake pan* by greasing liberally with non-stick cooking spray or butter.
- In a large bowl, mix melted coconut oil with granulated and brown sugars. Add eggs and vanilla; whisk until fully incorporated.
- Add flour, baking soda, cinnamon, ginger, nutmeg and salt and fold ingredients together until the flour has disappeared -- the batter will be thick.
- Fold in grated carrots and pecans until the mixture is uniform.
- Divide the batter evenly into greased tins. {Fill a little more than half way for muffins or mini cakes, or 3/4 way for mini bundts.} Bake for about 22-25 minutes, or until the tops are golden brown and a toothpick inserted in the cakes comes out clean or with just a few moist crumbs.
- Let cakes cool for about 10-15 minutes before removing.
For Glaze:
- Whisk together powdered sugar, half and half and vanilla extract until smooth. Pour about 1 1/2 tablespoons of glaze over each cake, starting in the center and letting it drizzle its way over the sides for the "drippy" effect. Add any sprinkles or decorations while slightly wet, then allow to set before packaging.
