Introduction
Treat your loved ones to these delightful Mini Carrot Cakes this Valentine’s Day. These individually-sized cakes are packed with the warm spices of cinnamon and nutmeg, a hint of vanilla, and topped with a luscious cream cheese frosting. They’re perfect for an intimate celebration or to share with friends and family.
Ingredients
180g all-purpose flour
150g granulated sugar
100g light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
150ml vegetable oil
3 large eggs
1 tsp vanilla extract
180g grated carrots
100g crushed pineapple, drained
60g chopped walnuts
60g raisins
For the cream cheese frosting:
200g cream cheese, softened
100g unsalted butter, softened
400g powdered sugar
1 tsp vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 mini cakes
Directions
1. Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just incorporated.
5. Fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins.
6. Divide the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9. To make the cream cheese frosting, beat together the cream cheese and butter until smooth.
10. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
11. Once the cakes have cooled, spread or pipe the cream cheese frosting onto each mini cake.
12. Decorate with additional walnuts or a sprinkle of cinnamon if desired.
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Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 175°C (350°F). Prepare a muffin tin by lining it with paper liners to prevent the cakes from sticking and to give them a charming presentation.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. The aroma of the spices will awaken your senses and create a warm, inviting smell.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. This blend will add moisture and flavor, resulting in tender cakes.
Step 4: Combine Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry ingredient mixture. Stir gently only until just combined; be careful not to overmix. The batter will be thick and fragrant.
Step 5: Add Carrots and Other Ingredients
With a spatula, fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins. Each ingredient adds texture and bursts of flavor, creating a delightful medley in your mini cakes.
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each liner about 2/3 full. The batter should rise beautifully, filling the kitchen with delightful baking scents.
Step 7: Bake the Cakes
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean. Keep an eye on these golden treasures as they rise; the smell will be irresistible!
Step 8: Cool the Cakes
Allow the cakes to cool in the pan for about 10 minutes. Then, carefully transfer each mini cake to a wire rack to cool completely. This step is crucial for the frosting to adhere properly later.
Step 9: Prepare the Cream Cheese Frosting
In another bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth and creamy. The texture should be light and fluffy, making it perfect for spreading or piping.
Step 10: Add the Powdered Sugar
Gradually add the powdered sugar into the cream cheese mixture, beating well until you achieve a fluffy consistency. Finally, stir in the vanilla extract for an added touch of flavor.
Step 11: Frost the Mini Cakes
Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on each mini cake. For a decorative flair, consider piping the frosting for a beautiful finish.
Step 12: Garnish and Serve
For an extra touch, decorate the frosted mini cakes with additional chopped walnuts or a light sprinkle of cinnamon. Serve these delightful treats to impress your loved ones!
Notes
Storage Tips
Store any leftover mini carrot cakes in an airtight container in the refrigerator for up to 3 days. This will keep them fresh, preserving their ultra moist texture.
Freezing Suggestions
These mini cakes can also be frozen for up to 2 months. To freeze, place the cakes in a single layer on a baking sheet until solid, then transfer them to an airtight container. Frost them after thawing for best results.
Flavor Variations
Feel free to customize your mini cakes by adding other spices like ginger or cloves. You can experiment with different nuts or even add shredded coconut for a tropical twist!
Serving Ideas
These mini carrot cakes are perfect for any occasion. Pair them with a cup of tea or coffee for an afternoon treat, or serve them as desserts at gatherings and celebrations.
Cook techniques
Whisking Dry Ingredients
To achieve an even distribution of ingredients, ensure you whisk together all dry ingredients thoroughly. This helps to prevent clumping and ensures that spices, baking powder, and flour mix evenly throughout the batter.
Beating Wet Ingredients
When combining wet ingredients, beat them until fully emulsified. This incorporates air into the mixture, which leads to a lighter cake texture.
Folding Ingredients
Fold in grated carrots, pineapple, walnuts, and raisins gently into the batter. This method maintains the airiness of the mixture and prevents over-mixing, which can lead to dense cakes.
Baking
Bake the mini cakes at the correct temperature and for the specified time to achieve a moist texture. Use a toothpick to check for doneness, ensuring it comes out clean from the center.
Cooling
Allow cakes to cool in the pan briefly before transferring to a wire rack. This step prevents them from becoming soggy and helps maintain their structure.
Frosting Application
When making cream cheese frosting, beat until light and fluffy. You can either spread or pipe the frosting onto the mini cakes for a decorative touch.
Decoration
Enhance the visual appeal of your mini cakes by decorating with extra walnuts or a sprinkle of cinnamon. This adds texture and makes them more festive.
FAQ
Can I substitute the vegetable oil with another type of oil?
Yes, you can use other oils such as canola oil or melted coconut oil, but avoid using strong-flavored oils which may alter the taste.
Is it possible to make these mini carrot cakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Ensure the blend has a binding agent such as xanthan gum.
How do I store leftover mini carrot cakes?
Store leftover cakes in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I prepare the batter in advance?
It’s best to bake the cakes fresh for the best texture. However, you can prepare the dry ingredients and wet ingredients separately a day in advance and combine them just before baking.
What can I use instead of walnuts and raisins?
You can substitute walnuts with pecans or omit nuts entirely. For raisins, you can use dried cranberries or chocolate chips for a different flavor.
Conclusion
Treating your loved ones to Mini Carrot Cakes this Valentine’s Day is a wonderful way to express your affection. These moist, spiced cakes coupled with creamy frosting create an irresistible combination that is sure to bring smiles. Each miniature cake is not only a delight to the taste buds but also a charming addition to any celebration.
More recipes suggestions and combination
Spiced Pumpkin Cupcakes
Try pumpkin cupcakes with a similar cream cheese frosting. The warm spices of pumpkin spice will create a cozy flavor profile perfect for fall.
Lemon Blueberry Muffins
For a fruitier option, whip up lemon blueberry muffins topped with a light vanilla glaze. The zesty lemon balances the sweetness of blueberries for a refreshing treat.
Chocolate Lava Cakes
Indulge in rich chocolate lava cakes filled with molten chocolate center. Darting into them reveals a delicious surprise, ideal for chocolate lovers.
Coconut Cupcakes
Swap out flavors with tropical coconut cupcakes topped with coconut cream frosting. Finish off with toasted coconut flakes for added texture.
Red Velvet Mini Cakes
Celebrate with red velvet mini cakes, frosted with classic cream cheese icing. The vibrant color and rich flavor make this a showstopper for any occasion.
Mini Carrot Cakes
Ingredients
Method
- Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just incorporated.
- Fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins.
- Divide the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese frosting, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Once the cakes have cooled, spread or pipe the cream cheese frosting onto each mini cake.
- Decorate with additional walnuts or a sprinkle of cinnamon if desired.
