Description
Sweet mini carrot cakes deliver pure comfort in bite-sized perfection, combining rich spices with creamy frosting. Compact desserts promise delightful moments of pure indulgence for passionate bakers and dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 cups (260g) all-purpose flour
- 2 cups (240g) grated carrots
- 3 large eggs
- 2 cups (400g) granulated sugar
- ¾ cup (180ml) vegetable oil
- ¾ cup (180ml) buttermilk
Additional Ingredients:
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 can (8 ounces/225g) crushed pineapple, drained
- 3.5 ounces (100g) shredded coconut
- 1 cup (150g) raisins
- 1 cup (120g) walnuts, coarsely chopped
Flavoring and Topping Ingredients:
- ¼ cup (60g) butter
- 8 ounces (225g) cream cheese, at room temperature
- 2 cups (240g) powdered sugar
- 1 teaspoon freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 tablespoon light corn syrup
- ½ cup (120ml) buttermilk
- ½ teaspoon baking soda
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and thoroughly coat three 12-cup muffin tins with cooking spray to ensure easy removal of mini cakes.
- Sift together flour, baking soda, cinnamon, and salt in a medium mixing bowl, creating a uniform dry ingredient blend.
- In a separate large bowl, whisk eggs until smooth, then incorporate vegetable oil, buttermilk, sugar, and vanilla extract, blending until fully integrated.
- Gradually introduce the sifted dry ingredients into the wet mixture, stirring gently to maintain a light batter consistency.
- Carefully fold in crushed pineapple, grated carrots, shredded coconut, raisins, and chopped walnuts, ensuring even distribution throughout the batter.
- Distribute the batter evenly among muffin cups, filling each approximately two-thirds full to allow proper rising.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully cooked.
- While cakes bake, prepare the buttermilk glaze by combining sugar, baking soda, buttermilk, butter, and corn syrup in a saucepan.
- Bring the glaze mixture to a boil over high heat, then simmer for 5 minutes, stirring periodically to prevent burning.
- Remove glaze from heat, stir in vanilla extract, and let cool slightly.
- Immediately after removing cakes from the oven, drizzle warm buttermilk glaze over each mini cake, allowing it to seep in.
- Let glazed cakes rest in the muffin tins for 15 minutes to absorb the liquid completely.
- Create cream cheese frosting by beating butter and cream cheese until light and fluffy.
- Incorporate vanilla extract, powdered sugar, orange juice, and orange zest into the frosting, mixing until smooth and creamy.
- Once mini cakes have cooled entirely, carefully remove them from the muffin tins.
- Generously spread cream cheese frosting over each mini cake, creating an elegant finish.
- Refrigerate frosted mini cakes until serving time to maintain optimal texture and flavor.
Notes
- Use parchment paper liners to prevent sticking and ensure easy removal of mini cakes from the muffin tins.
- Drain crushed pineapple thoroughly to avoid excess moisture that could make the cakes soggy.
- Toast chopped walnuts before adding them to the batter to enhance their nutty flavor and provide extra crunch.
- Adjust sweetness by reducing sugar in the batter or glaze for a less sweet version, perfect for those watching their sugar intake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 37g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg