I love how every season has its fair share of flavors to offer. For me, spring is always reminiscent of egg hunts in the backyard, cracking them open to find jelly beans and chocolate. But one of my all-time favorite spring flavors has to be the sweet and spicy taste of carrot cake. I’m blaming my inner Easter bunny for this one, but I can’t resist the flavorful cake (and I’d like to think it’s a bit healthier thanks to the vegetable involved). For a new spin on traditional carrot cake, my friend and LaurenConrad.com resident baker Lauren Lowstan created miniature versions of the classic treat that are indeed healthier. Instead of being slathered in cream cheese frosting, these tiny bites are low in sugar and still high in deliciousness. And not to mention, they’re almost too cute to eat! Keep scrolling to see how you can make these mini desserts below…
Mini Carrot Cakes
- 1 cup flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- a pinch of nutmeg
- 1 cup coconut sugar
- ¾ cup coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla
- 8 ounces carrots, shredded
- powdered sugar for topping
- ¼ cup favorite frosting or buttercream
- gel food coloring in green and orange
1. Cover 3-inch cake pans with baking spray and cover the bottom of the pans with parchment paper. Set aside until ready to use.
2. Preheat your oven to 350 degrees.
3. In a large bowl, whisk together the coconut sugar, melted coconut oil, eggs, vanilla and carrots. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Add the dry ingredients into the wet and whisk until everything is completely combined.
5. Fill each one of your 3-inch pans about ¾ of the way up the pan. Bake in your preheated oven until a toothpick comes out clean, about 20 minutes.
6. Let your cakes cool in their pans for 20 minutes. When they are cool enough to handle, run a knife along the sides of the pan, flip the cakes upside down, and pop them out. Flip the cakes right side up and sift powdered sugar onto the tops.
7. Once your cakes are cool, color your frosting. Divide the frosting between two bowls and color them with green and orange. Put each color frosting into their own small piping bag. Cut the tiniest bit of the tips off of the piping bags and make a carrot design on the tops of each cake. Serve, and enjoy!
I could easily dig into seconds and thirds with this tasty dessert! They’re miniature so it’s acceptable, right?
Will you be whipping up these mini carrot cakes for your next soiree?
Let me know if you do in the comments!