Description

Mini Easter Carrot Cakes are the perfect springtime treat, combining moist, spiced cake with creamy frosting to create a delightful dessert for any festive occasion. These charming mini cakes capture the spirit of Easter celebrations, making them an ideal centerpiece for holiday gatherings. Topped with colorful decorations and nestled like little nests, they are sure to impress family and friends alike. Whether you serve them at brunch or gift them to loved ones, these adorable cakes will bring joy and sweetness to your festivities.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3/4 cup avocado oil or vegetable oil
2 cups granulated sugar
3/4 cup buttermilk
4 eggs
2 teaspoons vanilla extract
2 1/2 cups fresh, finely grated carrots
1 cup chopped walnuts
8 ounces cream cheese, softened
6 ounces unsalted butter, softened
3 1/2 cups powdered sugar

Instructions

Preheat oven to 350°F and prepare a mini bundt cake pan with non-stick spray.
Grate the carrots finely.
In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate bowl, combine sugar, eggs, buttermilk, oil, and vanilla; mix until well incorporated.
Gradually add dry ingredients to wet ingredients; mix until just combined.
Fold in grated carrots and walnuts.
Divide batter into the mini bundt pan and bake for 20–25 minutes or until toothpick comes out clean.
Allow cakes to cool before frosting with cream cheese mixture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 191
Sugar: 18g
Sodium: 200mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: <1g
Protein: <1g
Cholesterol: 40mg

Keywords: For added flavor variations, consider incorporating raisins or swapping walnuts for pecans. Decorate with assorted Easter candy and edible grass for a festive touch.