EASY Mini Carrot cakes

5 from 13 votes

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

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 268kcal

Author: Katalin Nagy

Equipment

Ingredients

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

Decoration

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

Metric - US Customary

Instructions

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

Nutrition