Mini Carrot Cakes

Mini Carrot Cakes

from dinnerin321.com
60 min
24 servings

These Mini Carrot Cakes are adorable for any spring gathering. The perfect prep ahead dessert, these cakes are made like a sheet cake then cut out using a ring mold to make mini versions. A simple cream cheese frosting with 4 ingredients is the rich and cream icing that's so decadent.

Ingredients

  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons pumpkin pie spice (see note for substitution)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 1/2 cups vegetable or canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots (about 4-5)
  • 1 cup finely shredded apple (cored first) (about 1 large or 2 small apples)
  • 1/2 cup toasted walnuts (optional)
  • 8 ounces full fat cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups heavy whipping cream

Directions

  1. 1

    Preheat your oven to 350°F. Grease and flour a 12"x17" half-sheet pan, or line it with parchment paper.

  2. 2

    In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

  3. 3

    In a large bowl or in a stand mixer, beat granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract on medium speed until well combined.

  4. 4

    Add the dry ingredients to the wet ingredients. Mix on low speed just until the dry ingredients are incorporated. Don't overmix.

  5. 5

    Fold in the carrots, apples, and walnuts (if using).

  6. 6

    Pour the batter into the prepared sheet pan and spread evenly with a spatula.

  7. 7

    Bake 20-25 minutes or until the top of the cake is golden brown and a toothpick inserted comes out clean. Remove from the oven, and allow the cake to cool completely in the pan.

  8. 8

    Using a 2 1/2-inch cookie cutter (or your desired shape), cut out circles and arrange the mini cakes on a wire rack. You should have 24 circles when you're finished.

  9. 9

    Assemble the mini cakes in this order: 1 mini cake, 2 tablespoons frosting, 1 mini cake on top (lightly press), and another 2 tablespoons of frosting spread on top or piped with an icing bag.

  10. 10

    Garnish the cakes as desired. Some options include dusted cinnamon or pumpkin pie spice, candied walnuts, candied pecans, additional shredded carrots, candied carrot strips, fresh berries, edible flowers, edible Easter grass, Easter candy, toasted coconut flakes, lemon zest. You could also color a portion of the frosting with orange and green and pipe a carrot on top.

  11. 11

    Place cream cheese in a large bowl or stand mixer bowl. Whip the cream cheese on medium speed until smooth and free of lumps.