Tired of the same old desserts? Craving something moist, spiced, and perfectly portioned? Then look no further! This mini carrot cake recipe is your answer. It's a delightful twist on a classic, perfect for satisfying a sweet tooth without the guilt of a huge slice. These individual cakes are easy to make, incredibly delicious, and ideal for any occasion – from a casual weeknight treat to a sophisticated party dessert. Get ready to experience the joy of homemade cooking with this simple, yet impressive, recipe.
Ingredients:
This recipe makes six mini carrot cakes. Feel free to double or triple it depending on your needs!
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- ½ cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour six 6-ounce ramekins or muffin tins. This ensures your mini cakes release easily.
Dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure everything is well combined to avoid lumps in your batter.
Wet ingredients: In a separate large bowl, cream together the granulated sugar and brown sugar with the oil until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Add carrots and nuts: Gently fold in the grated carrots and nuts (if using). Overmixing will lead to tough cakes, so be gentle!
Bake: Divide the batter evenly among the prepared ramekins. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the mini carrot cakes cool in the ramekins for a few minutes before inverting them onto a wire rack to cool completely.
Frosting time: While the cakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Frost & Serve: Once the cakes are completely cool, frost generously with the cream cheese frosting. Serve immediately and enjoy!
Tips for Mini Carrot Cake Success:
- Grate your carrots finely: This ensures a smooth texture in your cakes. Using a food processor can make this task super quick and easy.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in tough cakes. Mix until just combined.
- Check for doneness: Start checking for doneness around 20 minutes. Every oven is different, so it's important to ensure they're fully baked.
- Let them cool completely: This prevents the frosting from melting and creating a soggy mess.
Delicious Variations:
- Spice it up: Add a pinch of ginger or cardamom for an extra layer of warmth and flavor.
- Citrus zest: A little orange or lemon zest adds brightness and zing.
- Chocolate chips: Fold in some semi-sweet chocolate chips for a decadent twist.
- Different nuts: Try using chopped pecans, walnuts, or even macadamia nuts.
Nutritional Information (per mini cake, approximate):
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 250-300
- Fat: 12-15g
- Protein: 3-4g
- Carbohydrates: 35-40g
- Sugar: 18-22g
This mini carrot cake recipe is perfect for those looking for easy recipes, healthy meals, or quick dinner ideas. It’s a delightful treat that’s both delicious and satisfying. Enjoy the simple pleasure of homemade cooking!