Mini Easter Carrot Cakes with Cream Cheese Frosting (Print version)
Moist mini carrot bundt cakes with warm spice, grated carrots, walnuts, and tangy cream cheese frosting for Easter.
# Ingredients:
For the mini carrot cakes
01 -
2 cups (250 g) all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon fine salt
05 -
2 teaspoons ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
1/4 teaspoon ground ginger
08 -
3/4 cup (180 ml) avocado oil or vegetable oil
09 -
3/4 cup (150 g) packed light brown sugar
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1/2 cup (100 g) granulated sugar
11 -
3 large eggs, room temperature
12 -
1/2 cup (120 ml) buttermilk, room temperature
13 -
2 teaspoons vanilla extract
14 -
2 cups (200 g) finely grated carrots
15 -
3/4 cup (85 g) chopped walnuts
16 -
Baking spray with flour, for the pan
For the cream cheese frosting
17 -
8 oz (225 g) full-fat cream cheese, softened
18 -
1/2 cup (113 g) unsalted butter, softened
19 -
3 cups (360 g) powdered sugar, sifted
20 -
1 teaspoon vanilla extract
21 -
1/4 teaspoon fine salt
22 -
Candy eggs and edible Easter sprinkles, for decorating
# Instructions:
01 -
Heat the oven to 350°F (175°C). Coat a 12-cavity mini bundt pan thoroughly with baking spray, making sure the center tubes and ridges are covered.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly mixed.
03 -
In a large bowl, whisk the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla until smooth and slightly thickened.
04 -
Add the dry ingredients to the wet ingredients and fold just until combined. Fold in the grated carrots and walnuts without overmixing.
05 -
Divide the batter among the prepared cavities, filling each about three-quarters full. Bake for 18-22 minutes, until the tops spring back and a toothpick comes out clean.
06 -
Let the cakes cool in the pan for 10 minutes. Turn them onto a wire rack and cool completely before frosting.
07 -
Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until fluffy and pipeable.
08 -
Pipe or spoon frosting onto each cooled cake. Top with candy eggs and sprinkles, then serve at room temperature.
# Good to know:
01 -
Best served at room temperature after the frosting has set slightly.
02 -
Unfrosted cakes can be baked one day ahead.
03 -
Use finely grated fresh carrots for the softest crumb.