Go Back
Print

Mini Carrot Cakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pieces
Calories 150
Delight in these moist mini carrot cakes topped with creamy frosting, perfect for a quick treat or special occasion.

Ingredients

Dry ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon

Wet ingredients

  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup shredded carrots (about 2 medium carrots)

Frosting

  • 4 oz cream cheese (for frosting)

Instructions 

  • Preheat oven to 350°F (175°C) and prepare a mini muffin pan.
  • Mix dry ingredients in a bowl. Beat eggs, add carrots and vanilla.
  • Combine wet and dry mixtures until just blended. Fill muffin cups two-thirds full.
  • Bake for 15-20 minutes; cool before frosting.

Notes

Store in an airtight container for up to 2 days.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: carrot, mini cakes