Description
Delightful Mini Carrot Cakes bring classic comfort to bite-sized perfection with warm spices and creamy frosting. Perfectly balanced sweetness and moisture make these little treats an irresistible indulgence you’ll want to savor slowly.
Ingredients
Scale
- 3 large eggs
- 2 cups (400g) granulated sugar
- ¾ cup (180ml) vegetable oil
- ¾ cup (120ml) buttermilk
- 2 cups (260g) all-purpose flour
- 2 cups (240g) grated carrots
- 2 tsps baking soda
- 2 tsps ground cinnamon
- 2 tsps vanilla extract
- 1 can (8 oz/225g) crushed pineapple, drained
- 1 cup (150g) raisins
- 1 cup (120g) walnuts, coarsely chopped
- 3.5 oz (100g) shredded coconut
- ½ tsp salt
For the Buttermilk Glaze:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) buttermilk
- ¼ cup (60g) butter
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, at room temperature
- 2 cups (240g) powdered sugar
- ¼ cup (60g) butter, at room temperature
- 1 tsp vanilla extract
- 1 tsp freshly squeezed orange juice
- 1 tsp orange zest
Instructions
- Preparation: Preheat the oven to 350F (175C) and meticulously grease three 12-cup muffin tins. Sift flour, baking soda, cinnamon, and salt into a medium bowl.
- Wet Mixture Preparation: Whisk eggs vigorously, then incorporate vegetable oil, buttermilk, sugar, and vanilla extract until thoroughly blended. Gradually fold sifted dry ingredients into the wet mixture, stirring minimally to maintain a tender crumb.
- Batter Enhancement: Gently fold in crushed pineapple, grated carrots, shredded coconut, raisins, and chopped walnuts, ensuring even distribution throughout the batter. Fill muffin cups two-thirds full with the rich mixture.
- Baking Process: Slide muffin tins into the preheated oven and bake for 25-30 minutes. Verify doneness by inserting a toothpick into the center – it should emerge pristine and clean.
- Buttermilk Glaze Creation: In a saucepan, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a rolling boil, then simmer for 5 minutes, stirring intermittently. Remove from heat and infuse with vanilla extract.
- Glazing Technique: While mini cakes are still warm, delicately drizzle buttermilk glaze over each cake. Allow to rest in muffin tins for 15 minutes, permitting complete glaze absorption.
- Cream Cheese Frosting Assembly: Cream butter and cream cheese until ethereally light and fluffy. Incorporate vanilla extract, powdered sugar, orange juice, and orange zest, mixing until silky smooth.
- Final Presentation: Once completely cooled, extract mini cakes from tins. Artfully frost each cake with the luxurious cream cheese mixture. Refrigerate until serving moment arrives.
Notes
- Use standard measuring cups and spoons to ensure accurate ingredient proportions, which directly impacts the cake’s texture and taste.
- Remove excess moisture from crushed pineapple to prevent the batter from becoming too wet and affecting the cake’s consistency.
- Check oven calibration to maintain exact 350F temperature, preventing under or over-baking of mini cakes and ensuring uniform golden-brown color.
- Pour buttermilk glaze over mini cakes immediately after baking when they’re still warm, allowing maximum absorption and creating a moist, flavorful result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg