Mini Carrot Cakes

These are great healthy little treats. Perfect for every season. Kids will love them as there afternoon snack or in their lunch boxes. My mini cakes are packed with great flavor that gives an illusion that they are not healthy. Perfectly paired with a cream cheese frosting or a simple dusting of confectioners' sugar.

Individual Carrot Cakes, piped with cream cheese frosting in different designs. 

Yield: 16 Mini Cakes or 24 Cupcakes

Batter:

Sugar- 16oz

Vegetable Oil- 11.5oz

Vanilla Extract- 1tsp

Eggs- 6oz

Flour- 16oz

Cinnamon- 2tsp

Nutmeg- 1/2tsp

Ginger- 1/2tsp

Baking Soda- 2tsp

Salt- 1 1/4tsp

Carrot- 24oz (Grated)

Extras: (optional)

Raisins: 8oz

Golden Raisins- 3oz

Walnuts- 8oz (finely chopped)

Directions:

1. Whisk oil, sugar and vanilla together. 
2. Gradually add egg, making sure it is fully incorporated after each addition.
3. Sift the remaining dry ingredients and add to above mixture until fully incorporated. 
4. Fold in grated carrots and extras. I added all of them to mine. 
5. Portion equally into cupcake liners or fancy mini cake liners. 
6. Bake at 400 degrees for 10 minutes then reduce the heat to 350 degrees and bake until they come out clean with a toothpick. (aprox. 35 minutes)

Cream Cheese Frosting

Cream Cheese- 7oz

Unsalted Butter- 8oz

Vanilla- 1tsp

Confectioners' Sugar- 16oz

Extras: (optional)

Spices- Cinnamon, Nutmeg

Almond Extract

Directions:

1. Cream softened butter until lightened in color. 
2. Then add in softened cream cheese and vanilla. Mix until well incorporated and fluffy. 
3. Add sugar and beat until smooth and silky. 
4. Fill into a pastry bag and pipe as desired. (Tornado shape, classic swirl, stars, ect)