Mini Easter Carrot Cakes (Print Version)
# Ingredients:
→ For the cakes
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
2 1/2 teaspoons cinnamon
06 -
1/2 teaspoon nutmeg
07 -
1/4 teaspoon ginger
08 -
3/4 cup avocado oil or vegetable oil
09 -
2 cups granulated sugar
10 -
3/4 cup buttermilk
11 -
4 eggs
12 -
2 teaspoons vanilla
13 -
2 1/2 cups fresh, finely grated carrots
14 -
1 cup chopped walnuts
→ For the cream cheese frosting
15 -
8 ounces (1 cup) cream cheese, softened
16 -
6 ounces (1/2 cup) unsalted butter, softened
17 -
1/4 teaspoon salt
18 -
1 teaspoon vanilla extract
19 -
3 1/2 cups powdered sugar
20 -
Assorted Easter candy and edible grass for decorating
# Instructions:
01 -
Heat your oven to 350°F and give your mini bundt cake pan a good coating of non-stick spray. Peel those carrots and grate them finely - you want them to blend seamlessly into your cake batter.
02 -
In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and all those warm spices - cinnamon, nutmeg, and ginger. These spices are what give carrot cake its distinctive cozy flavor.
03 -
In a separate large bowl, combine your sugar, eggs, buttermilk, oil, and vanilla. Beat everything together on low speed until it's smooth and well incorporated. The buttermilk is the secret to keeping these cakes super moist!
04 -
Gradually add your flour mixture into the wet ingredients, beating on low speed just until everything comes together. Be careful not to overmix - that's the key to a tender cake.
05 -
Fold in those freshly grated carrots and chopped walnuts. The carrots add moisture and natural sweetness, while the walnuts bring a perfect crunchy contrast.
06 -
Divide your batter evenly among the mini bundt cake molds and bake for 20-25 minutes. You'll know they're done when a toothpick inserted comes out clean. Let them cool in the pan before transferring to a wire rack to cool completely.
07 -
Beat together the softened cream cheese and butter until mostly combined. Add vanilla and then whip on high speed until fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition until you have a smooth, creamy frosting.
08 -
Once your cakes are completely cool, frost them generously with the cream cheese frosting. Get creative with Easter candy and edible grass to make them look like festive Easter nests!
# Notes:
01 -
These mini carrot cake bundt cakes are best served at room temperature for the perfect texture and flavor.
02 -
Since the frosting contains dairy, don't leave the frosted cakes at room temperature for more than 2 hours.
03 -
If you make the frosting ahead of time and refrigerate it, let it soften slightly before decorating your cakes.
04 -
For a fun Easter presentation, decorate these mini bundts to look like little nests with candy eggs on top!