Description
These Mini Carrot Cakes are moist, flavorful, and perfect for any occasion, offering a delightful combination of cinnamon warmth and sweet pineapple.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking tray by lining a mini muffin tin with paper liners or greasing it.
- Mix the dry ingredients: whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the sugars and wet ingredients in a large mixing bowl and mix until smooth.
- Add the fresh ingredients, gently folding in the grated carrots and crushed pineapple.
- Combine the dry and wet mixtures until just combined; avoid overmixing.
- Add the nuts if using, folding them in gently.
- Fill each muffin cup about 2/3 full with batter.
- Bake for about 15-18 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with powdered sugar or cream cheese frosting for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini carrot cake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini carrot cakes, dessert, baking, vegetarian, easy recipe