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Mini Easter Carrot Cakes

Mini Easter Carrot Cakes
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Delight your friends and family with these Mini Easter Carrot Cakes—bite-sized, moist, and packed with warm spices. Perfect for spring celebrations, they feature fresh grated carrots, warm cinnamon, and a classic cream cheese frosting. Whether you’re new to baking or experienced, these quick and easy mini cakes are sure to brighten any Easter gathering.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend)
  • 1 cup grated fresh carrots
  • 3/4 cup brown sugar
  • 2 large eggs (or 2 flax eggs for vegan)
  • 1/2 cup vegetable oil
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional, or replace with sunflower seeds for nut-free)

Cream Cheese Frosting

  • 4 oz cream cheese, softened (or dairy-free alternative for vegan)
  • 2 tbsp unsalted butter, softened (or vegan butter)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Optional Decorations

  • Mini carrots made from fondant or marzipan
  • Pastel sprinkles
  • Crushed toasted walnuts
  • Light dusting of cinnamon

Instructions

  1. Prepare Your Ingredients: Finely grate fresh carrots to ensure they blend smoothly within the batter. Measure and sift together the dry ingredients: flour, ground cinnamon, baking powder, and baking soda.
  2. Mix Wet Ingredients: In a large bowl, whisk together eggs, brown sugar, vegetable oil, and vanilla extract until smooth and slightly thickened to form a light, sweet base.
  3. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the mini cakes tender. Gently fold in the grated carrots and optional chopped walnuts.
  4. Prepare the Mini Cake Tin: Lightly grease a mini muffin tin or line with paper liners to help the cakes release easily and maintain their shape.
  5. Fill and Bake: Divide the batter evenly among the mini tin cups, filling each about three-quarters full. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Make the Cream Cheese Frosting: While the cakes cool, whip together softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and fluffy.
  7. Frost and Decorate: Once completely cooled, pipe or spread the cream cheese frosting on top of each mini cake. Garnish with mini fondant carrots, pastel sprinkles, or other Easter-themed decorations.

Notes

  • Use freshly grated carrots for the best texture and natural sweetness.
  • Do not overmix the batter to avoid dense cakes.
  • Monitor baking time closely since mini cakes bake quickly.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Use room temperature ingredients for better blending and texture.

Nutrition

Keywords: Mini Easter Carrot Cakes, carrot cake, bite-sized cakes, spring dessert, cream cheese frosting, gluten-free carrot cake, vegan carrot cake option

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