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Mini Glazed Carrot Cakes

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! 
Prep Time15 minutes
Cook Time25 minutes
Cool Time25 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 6 cakes
Author: The Kitchen Prep

Ingredients

  • ½ cup coconut oil melted
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 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}

For Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon plus ½ teaspoon* half and half or milk
  • ½ 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 ¾ 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 ½ 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.