Mini Carrot Cakes
These Mini 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!
Servings: 6 cakes
Ingredients
- ½ cup coconut oil melted (or vegetable oil if preferred)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 ¼ cups finely grated carrot
- ½ cup chopped pecans {or walnuts}
Cream Cheese Frosting
- 4 ounces cream cheese softened to room temperature
- ¼ cup butter softened to room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Instructions
- Preheat the oven to 350℉. Prepare six 4 inch mini cake pans by greasing liberally with non-stick cooking spray or butter. Alternatively, cutting a circular piece of parchment for the bottom of each pan works well.
- 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.
Cream Cheese Frosting
- In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy.
- Add the vanilla extract, then gradually mix in the confectioners' sugar until the frosting is creamy and well combined.
- Once the cakes are completely cool, spread or pipe the frosting on top.