Description
Mini carrot cakes are small, flavorful, and irresistible. Perfect for any occasion, they combine the charm of traditional carrot cake with the convenience of individual portions.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/4 teaspoon ginger (optional)
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3/4 cup brown sugar
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1/4 cup white sugar
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1 cup vegetable oil (or melted butter)
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2 large eggs
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2 teaspoons vanilla extract
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2 cups grated fresh carrots (about 3 medium carrots)
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1/2 cup chopped walnuts (optional)
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1/2 cup raisins (optional)
Instructions
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Preheat the oven to 350°F (175°C).
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Grease a mini muffin tin or cupcake pan.
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In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
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In a separate bowl, whisk together eggs, oil, brown sugar, white sugar, and vanilla until smooth.
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Fold in the grated carrots, walnuts, and raisins if using.
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Gradually add the wet ingredients to the dry ingredients and stir until just combined.
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Spoon the batter into the pans, filling each about two-thirds full.
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Bake for 15-20 minutes, or until a toothpick comes out clean.
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Cool the cakes in the pan for a few minutes, then transfer them to a wire rack to cool completely.
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Frost with cream cheese frosting or dust with powdered sugar, if desired.
Notes
These mini cakes are perfect for parties or as a quick treat.
For a lighter option, reduce sugar or use maple syrup.
You can make these cakes gluten-free by using a suitable flour blend.
- Prep Time: 15M
- Cook Time: 20M
- Category: Dessert
- Method: Baking
- Cuisine: American