Description
Delightful mini carrot cakes combining moist cake with warm flavors of cinnamon and nutmeg, topped with rich cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a mini cupcake pan with liners.
- Mix together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Combine the wet ingredients: vegetable oil, eggs, grated carrots, and crushed pineapple in another bowl.
- Add the wet mixture into the dry ingredients and mix gently until just combined.
- Fill the muffin pan about 2/3 full with the batter.
- Bake for 15-18 minutes, checking for doneness with a toothpick.
- Cool the mini cakes completely in the pan before transferring to a wire rack.
- Prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
- Frost the cooled cakes with the cream cheese frosting and serve.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg