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Mini Easter Carrot Cakes

Mini Easter Carrot Cakes
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Mini Easter Carrot Cakes are moist, flavorful bite-sized treats bursting with fresh grated carrots, warm spices, and topped with a luscious cream cheese frosting. Perfectly portioned for easy sharing, these festive mini cakes bring cozy sweetness and vibrant charm to any Easter or springtime celebration. They are quick and simple to prepare, making them an ideal dessert for both casual gatherings and special occasions.

Ingredients

Scale

Cake Ingredients

  • 1 cup grated carrots (fresh)
  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs (or flax eggs for vegan option)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Frosting Ingredients

  • 4 oz cream cheese, softened (use dairy-free cream cheese for dairy-free option)
  • 1/4 cup unsalted butter, softened (or vegan butter/coconut oil)
  • 1 to 1 1/2 cups powdered sugar, sifted
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with cupcake liners. Finely grate the carrots and measure all your ingredients to streamline the process.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of spices and leavening.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs with the granulated and brown sugars and vegetable oil until well combined and slightly fluffy. Stir in the vanilla extract.
  4. Add Carrots and Nuts: Gently fold the grated carrots and chopped nuts (if using) into the wet mixture to add moisture and texture.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently just until incorporated to avoid toughening the batter.
  6. Fill the Mini Muffin Tins: Using a spoon or small cookie scoop, fill each mini muffin cup about two-thirds full to allow room for rising.
  7. Bake and Cool: Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely before frosting.
  8. Prepare the Cream Cheese Frosting: Beat softened cream cheese with butter until smooth. Gradually add powdered sugar, beating until fluffy and spreadable. Mix in vanilla extract for extra flavor.
  9. Frost Your Mini Easter Carrot Cakes: Pipe or spread the frosting onto each cooled mini cake. Decorate with carrot-shaped candies, chopped nuts, or a sprinkle of cinnamon as desired.

Notes

  • Grate carrots finely for a smooth texture that blends well into the batter.
  • Do not overmix the batter to maintain a light, tender crumb.
  • Use full-fat cream cheese for richer and smoother frosting.
  • Cool cakes completely before frosting to prevent melting and sliding.
  • Store cakes in an airtight container to keep them fresh for several days.

Nutrition

Keywords: mini carrot cakes, Easter dessert, carrot cake cupcakes, cream cheese frosting, spring dessert, bite-sized cakes, gluten free option

Find it online: https://mealsbymary.com/mini-easter-carrot-cakes/