Bite sized delights - Mini Carrot Cake with Cream Cheese Icing are great as dessert or perfect at a party.
Preheat the oven to 350 degrees.
In a bowl, beat together the sugar, eggs and oil until completely smooth and well incorporated.
Mix flour, baking soda, cinnamon and salt together in a separate bowl.
Slowly add the flour mixture to the wet mixture and beat well for 3-4 minutes.
In another bowl, mix together the grated carrots, chopped walnuts, diced pineapple and a dusting of flour (about 1 tbsp.) Stir until mixed well and coated.
Fold the carrot mixture gently into the batter until just combined.
Pour your batter into the mini bundt cake molds (or any other container you wish to bake it in).
Bake for 25-40 minutes depending on your baking dish, until a toothpick or knife comes out clean when poked into the middle of your cakes. (the 12 mini bundt cake pan takes about 25 minutes).
While the cake is baking, prepare your icing. Begin by beating together the cream cheese and butter for 3-4 minutes on high until completely smooth.
Add in the vanilla and confectioner’s sugar and mix well.
Slowly add in 2-3 tbsp. of milk until your icing reaches a spreadable consistency. If your icing becomes too thin, you can add more confectioner’s sugar, and if it is too thick, you can add more milk.
Let the cakes cool slightly and serve warm topped with icing.