Mini Glazed Carrot Cakes
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. 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.
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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