Description
Charming mini easter carrot cakes deliver delightful spring flavors with perfectly balanced sweetness. Delicate crumbs and cream cheese frosting create an irresistible dessert you’ll savor with pure delight.
Ingredients
Scale
Primary Ingredients:
- 4 eggs
- 2 1/2 cups fresh, finely grated carrots
- 2 cups granulated sugar
- 3/4 cup buttermilk
- 3/4 cup avocado oil or vegetable oil
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup chopped walnuts
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 6 ounces (170 grams) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Assorted Easter candy and edible grass for decorating
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350°F and thoroughly spray a mini bundt cake pan with non-stick cooking spray to ensure easy cake removal.
- Finely grate the carrots using a box grater, creating delicate shreds that will seamlessly integrate into the cake batter.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger to distribute the spices evenly.
- In a separate large mixing bowl, combine sugar, eggs, buttermilk, oil, and vanilla. Use an electric mixer on low speed to blend the wet ingredients until smooth and uniform.
- Slowly incorporate the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain the cake’s tender texture.
- Gently fold in the freshly grated carrots and chopped walnuts, ensuring even distribution throughout the batter.
- Carefully divide the batter among the mini bundt cake molds, filling each about two-thirds full for optimal rising.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan for 10 minutes.
- Transfer the cakes to a wire rack and let them cool completely for about 30 minutes.
- Prepare the cream cheese frosting by beating softened cream cheese and butter until mostly combined.
- Add vanilla and whip on high speed until light and fluffy. Gradually incorporate powdered sugar, beating well after each addition.
- Once cakes are entirely cool, generously frost each mini cake with the cream cheese mixture.
- Decorate with Easter candies and edible grass to create festive, nest-like presentations for a charming holiday touch.
Notes
- Carrot Grating Technique Use the fine side of a box grater for ultra-smooth carrot shreds that melt perfectly into the cake batter, ensuring no chunky bits disrupt the delicate texture.
- Moisture Magic Substitute buttermilk with Greek yogurt or sour cream if unavailable, maintaining the cake’s incredible moisture and tender crumb.
- Nut-Free Option Replace walnuts with toasted pumpkin seeds or skip nuts entirely for those with allergies, preserving the cake’s delightful crunch and flavor profile.
- Gluten-Conscious Swap Use a gluten-free all-purpose flour blend to make these mini cakes accessible for those with gluten sensitivities, keeping the same delectable taste and soft consistency.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 366
- Sugar: 30 g
- Sodium: 175 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg