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Mini Carrot Cakes with Cream Cheese Icing

Bite sized delights - Mini Carrot Cake with Cream Cheese Icing are great as dessert or perfect at a party.
Print Recipe
Prep Time:15 mins
Total Time:40 mins

Ingredients

Cake

  • 2 cup Granulated sugar
  • 1 cup Vegetable oil
  • 3 Eggs
  • 1 ½ tsp. Vanilla
  • 2 ½ cup Flour
  • 2 ½ tsp. Cinnamon
  • 2 tsp. Baking soda
  • 1 ¼ tsp. Salt
  • 2 cup Grated carrots
  • 1 cup Chopped walnuts
  • ¼ cup Diced pineapple

Icing

  • ½ cup Unsalted butter
  • 8 oz. Cream cheese
  • ¾ tsp. Vanilla
  • 1 ½ cup Confectioner’s sugar
  • 2-3 Tbsp. Milk

Instructions

  • 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).

Icing

  • 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.
Course: Dessert
Cuisine: American
Keyword: cake
Author: Maryann @ Domestically Speaking