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Mini Easter Carrot Cakes

Mini Easter Carrot Cakes

Mini Easter Carrot Cakes are moist, flavorful, and festive bite-sized treats perfect for Easter celebrations. Made with wholesome ingredients like grated carrots, warm spices, and optional nuts or raisins, these little cakes deliver all the classic carrot cake comfort in a charming mini form. Easy to make, customizable, and ideal for gifting or sharing.

  • Total Time: 30-33 minutes
  • Yield: 24 mini cakes 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free flour blend for GF version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Wet Ingredients

  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Main Add-ins

  • 1 cup freshly grated carrots
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: 1/4 cup raisins

Frosting

  • Cream cheese frosting (classic), or dairy-free alternative for vegan option

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour (or gluten-free blend), baking powder, baking soda, cinnamon, nutmeg, and salt until spices and leavening agents are evenly distributed.
  3. Combine Wet Ingredients: In a larger bowl, beat together eggs, brown sugar, vegetable oil, and vanilla extract until smooth and slightly fluffy.
  4. Bring It All Together: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep cakes tender.
  5. Add Carrots and Extras: Fold in the freshly grated carrots and any optional add-ins like chopped nuts or raisins, distributing them evenly throughout the batter.
  6. Fill and Bake: Divide the batter evenly among the mini muffin cups, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  7. Cool and Frost: Allow the mini cakes to cool completely on a wire rack before frosting generously with cream cheese frosting or your preferred topping.

Notes

  • Use freshly grated carrots instead of pre-shredded for maximum moisture and flavor.
  • Stir batter gently to avoid tough, dry cakes and maintain a soft texture.
  • Bring eggs and oil to room temperature before mixing for a smoother batter.
  • Start checking doneness at 15 minutes to prevent overbaking, as mini cakes bake quickly.
  • Customize frosting with lemon zest or orange extract for a citrusy twist.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 110
  • Sugar: 9g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 25mg

Keywords: Easter, Mini Carrot Cake, Bite-sized dessert, Festive cakes, Gluten-free carrot cake, Holiday baking