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Mini Easter Carrot Cakes

Mini Easter Carrot Cakes

Mini Easter Carrot Cakes are delightful bite-sized treats combining moist grated carrots, warm spices like cinnamon and nutmeg, and a smooth cream cheese frosting. Perfect for Easter celebrations, these mini cakes are easy to make, kid-friendly, and beautifully decorated to bring festive charm to your table.

  • Total Time: 30-33 minutes
  • Yield: 24 mini cakes 1x

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely grated fresh carrots
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare Your Ingredients: Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners. Finely grate the carrots for even moisture. Chop nuts and drain pineapple if using.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute spices and leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs with brown and white sugars until smooth. Add vanilla extract and vegetable oil, whisking until the mixture is well combined and slightly pale.
  4. Bring Wet and Dry Together: Gradually fold dry ingredients into wet ingredients using a spatula to keep batter light. Avoid overmixing. Then gently fold in grated carrots, crushed pineapple, and nuts if using.
  5. Fill the Mini Muffin Tin: Spoon batter into mini muffin cups, filling each about two-thirds full to allow room for rising and even baking.
  6. Bake and Cool: Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the tin before frosting.
  7. Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, whipping until light and fluffy.
  8. Frost and Decorate: Once cakes are completely cool, pipe or spread cream cheese frosting on top. Garnish with chopped nuts, carrot decorations, or pastel sprinkles for festive appeal.

Notes

  • Grate carrots finely to ensure even moisture and tender cakes.
  • Do not overmix the batter to avoid dense cakes caused by gluten activation.
  • Use room temperature ingredients for a smooth, well-incorporated batter.
  • Start checking doneness at 15 minutes since oven temperatures vary.
  • Allow cakes to cool completely before frosting to prevent melting and sliding of frosting.
  • Use a piping bag for neat frosting application and professional look.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 120
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: mini carrot cakes, easter carrot cakes, bite-sized carrot cakes, cream cheese frosting, festive Easter dessert, moist carrot cake, spiced carrot cake, kid-friendly treats