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!

More Easter Recipes.

Easter Cream Puffs

Blueberry Lemon Puff Pastry Blossoms

Meyer Lemon Mascarpone Fruit Dip

Twitter
YouTube
Instagram
Facebook

Meet Dianna! 

Thick Brush Stroke

Tap to Subscribe 

“

I create easy recipes with a fresh twist! Subscribe to my newsletter for free recipes sent directly to your inbox!