Description

These mini carrot cakes are moist, tender, and spiced with cinnamon and nutmeg, topped with a creamy and tangy cream cheese frosting. Perfect for any occasion!

Ingredients

1 cup (125 g) all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

2/3 cup (135 g) brown sugar, packed

½ cup (120 ml) vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup (110 g) finely shredded carrots

¼ cup (30 g) chopped walnuts or pecans (optional)

For the frosting:

4 oz (110 g) cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup (120 g) powdered sugar, sifted

½ teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk together the brown sugar and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the grated carrots and nuts (if using).
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the softened cream cheese and butter until creamy. Gradually mix in the powdered sugar and vanilla extract until the frosting is smooth and fluffy.
Once the cakes are completely cool, frost them with the cream cheese mixture using a piping bag or a butter knife.

Notes

For a twist on the frosting, try adding a dash of cinnamon or orange zest.

To make these vegan, substitute a flax egg and plant-based cream cheese for the frosting.

These mini carrot cakes can be stored in an airtight container for up to 3 days or refrigerated for up to a week.

These cakes freeze well for up to 3 months. Just thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 220 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg