Delightful Mini Carrot Cakes with Cream Cheese Frosting

Delightful Mini Carrot Cakes with Cream Cheese Frosting

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1/2 cup vegetable oil

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups grated carrots

1/2 cup crushed pineapple, drained

1/4 cup chopped walnuts (optional)

Instructions:

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in grated carrots, crushed pineapple, and walnuts (if using).

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the mini carrot cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting with cream cheese frosting.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 250 kcal | Servings: 12 mini cakes