Description
Mini Carrot Cakes are delightful, bite-sized treats bursting with flavor and topped with creamy frosting. Perfect for celebrations or a cozy afternoon snack.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Salt
- Vegetable Oil
- Eggs
- Grated Carrots
- Chopped Walnuts or Pecans (optional)
- Cream Cheese Frosting
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin pan.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix vegetable oil and eggs until smooth. Stir in grated carrots and nuts if using.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 15-20 minutes until golden and springy to the touch.
- Allow to cool completely before frosting with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg