Mini Carrot Cakes

Name: Mini Carrot Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup carrots (freshly grated); 1/2 cup toasted walnuts + 1/4 cup for garnishing; 1/2 cup brown butter (room temperature); 1/4 cup apple sauce (room temperature); 3/4cup Brown sugar; 1/4 cup sugar; 1 tsp vanilla extract; 2 eggs (room temperature); 1 cup flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp nutmeg; 1/2 tsp cardamom; 4oz cream cheese (room temperature); 1/4 cup powdered sugar; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup heavy cream (cold)

7 steps

Prep:20minCook:25min

Super moist mini carrot cakes topped with whipped cream cheese frosting and walnuts! Easy and cute dessert to make!

Updated at: Thu, 17 Aug 2023 11:29:30 GMT

Ingredients

12 servings

1 cupcarrots

freshly grated

½ cupwalnuts

toasted, + 1/4 cup for garnishing

½ cupbrown butter

¼ cupsugar

1 tspvanilla extract

2eggs

room temperature

1 cupflour

1 tspbaking powder

½ tspbaking soda

¼ tspsalt

1 tspcinnamon

½ tspginger

¼ tspnutmeg

½ tspcardamom

Cream cheese frosting

4 ozcream cheese

room temperature

¼ cuppowdered sugar

1 tspvanilla extract

¼ tspsalt

1 cupheavy cream

cold

Instructions

Step 1

Preheat your oven to 300 degrees Fahrenheit.

OvenPreheat

Step 2

Grate your carrots, and set aside. Toast your chopped walnuts in a pan on the stovetop. If you want to go the extra step, coat the walnuts in maple syrup and then toast them to get candied walnuts. Set aside to let it cool.

Step 3

Whisk to combine your butter, apple sauce, sugars, vanilla, eggs, and the grated carrots.

Step 4

Sift all of your dry ingredients and fold into to the wet mixture. Add your toasted walnuts and mix in well.

Step 5

Using 6oz oven-safe cake tins, fill half way through with batter. The batter should make enough for 12 mini baking tins. Bake at 300 degrees Farenheit for 20-25 minutes.

Step 6

Make the frosting: Combine the cream cheese, sugar, and vanilla. Using a stand mixer or hand mixer with a whisk attachment, beat until mixture is smooth. Gradually add your cold heavy cream and increase the speed. Continue beating the frosting until stiff peaks form. Transfer into a piping bag fitted with a medium sized piping tip.

Step 7

Once your carrot cakes have cooled down, pipe the frosting on them and garnish with toasted walnuts. Enjoy!