Mini Glazed Carrot Cakes

step 1

Preheat the oven to 350. Prepare a mini cake pan* by greasing liberally with non-stick cooking spray or butter.

step 2

In a large bowl, mix melted coconut oil with granulated and brown sugars. Add eggs and vanilla; whisk until fully incorporated.

step 3

Add flour, baking soda, cinnamon, ginger, nutmeg and salt and fold ingredients together until the flour has disappeared -- the batter will be thick.

step 4

Fold in grated carrots and pecans until the mixture is uniform.

step 5

Divide the batter evenly into greased tins. 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.

step 6

Let cakes cool for about 10-15 minutes before removing.

step 7

Whisk together powdered sugar, half and half and vanilla extract until smooth. Pour about 1 ½ tablespoons of glaze over each cake, starting in the center and letting it drizzle its way over the sides for the "drippy" effect.

step 7 (continued)

Add any sprinkles or decorations while slightly wet, then allow to set before packaging.

Get the full recipe & instructions in the post!

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