EASY Mini Carrot cakes
Easy Mini Carrot cakes with silky cream cheese frosting are the Ultimate Carrot cake experience in a lovely Mini Bundt version! These adorable small carrot cakes have the perfect individual serving sizes and the most amazing soft, melt-in-your-mouth texture with silky cream cheese frosting and a super-easy yet decorative candied carrot finish.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 6
Calories: 268kcal
For the Carrot Mini Bundt cakes
- 80 g All purpose sifted
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- pinch of salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ¼ teaspoon Cloves
- ¼ teaspoon Nutmeg
- 40 g Granulated sugar
- 40 g Brown sugar
- 1 Egg room temp
- 85 g Vegetable oil
- 100 g Carrot peeled and freshly shredded
- 50 g Walnut toasted and chopped
For the cream cheese frosting
- 90 g Cream cheese Philadelphia full fat
- 20 g Powdered sugar sifted
Candied carrot
- 1 Carrot sliced into very thin slices
- 60 g Granulated sugar to make the simple syrup
- 60 g Water to make the simple syrup
Make the Carrot mini cakes
Heat oven to 180 C / 356 F
Prepare your mini Bundt tin eg. Silikomart fantasy mini bundt mold. Shred carrot fresh and bring all ingredients to room temp
Whip oil, egg and the 2 different kinds of sugar with an electric hand mixer for a minute or two until slightly increases in volume Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) and fold in by hand using a rubber spatula Fold in shredded carrot and toasted & chopped walnut
Pipe cake batter into your Silikomart fantasy mini bundt mold equally between the 6 cavities Bake for 25 min or until skewer inserted comes out clean
Let the mini cakes cool in the mould then chill them before frosting
Cream cheese frosting
Cream powdered sugar and cream cheese for a minute or two with the help of an electric hand mixer until frosting becomes creamy. To do overbeat
Candied carrot slices
Make a simple syrup by boiling water and sugar together
Slice a carrot into thin, even slices and boil in the syrup for 5-10 minutes, until syrup thickens
Pre-heat oven to 100C / 212F. Place the pre-cooked carrot slices onto a parchment paper or a silicone baking mat and dry them in the oven for 30 minutes
Let the carrot slices cool then make a swirl out of them
Decoration
Pipe Cream cheese frosting on top of chilled mini cakes, sprinkle with walnut and decorate with candied Carrot slices
The Carrot mini cakes are the best eaten fresh. Can be stored in the fridge for 1-2 days
Calories: 268kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 142mg | Potassium: 178mg | Fiber: 2g | Sugar: 25g | Vitamin A: 4726IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg