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Mini Carrot Cakes with Cream Cheese Glaze

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Mini Carrot Cakes with Cream Cheese Glaze are bite-sized delights that blend the warmth of spices with the sweetness of carrots, topped with a luscious cream cheese frosting. These mini treats are perfect for any occasion, from brunches to birthday parties, and are sure to impress your guests with their irresistible flavor and gorgeous presentation.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil (canola recommended)
  • 1 cup shredded carrots (freshly grated)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 4 oz cream cheese (room temperature)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • Milk or cream (for glaze consistency)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat eggs and mix in vegetable oil. Combine wet ingredients with dry ingredients until just mixed.
  4. Gently fold in shredded carrots and nuts if using.
  5. Scoop batter into mini muffin cups, filling each about two-thirds full. Bake for 15-20 minutes or until a toothpick comes out clean.
  6. For the glaze, beat cream cheese until smooth; gradually add powdered sugar and vanilla extract. Add milk or cream to reach desired consistency.
  7. Once cooled, drizzle the cream cheese glaze over the mini cakes.

Nutrition

Keywords: Customize by adding raisins or crushed pineapple for added flavor and moisture. Store in an airtight container for up to five days in the refrigerator or freeze for up to three months.

Find it online: https://flavorsecret.com/irresistible-mini-carrot-cakes-with-cream-cheese-glaze/