These Spiced Carrot and Walnut Mini Cakes are a delightful twist on a classic, perfect for any occasion. You will love how easy it is to bake these individual treats, making them ideal for sharing or a personal indulgence.
Key Ingredients & Substitutions:
- Carrots: Use fresh carrots for the best flavor. Pre-shredded works in a pinch.
- Walnuts: Pecans or almonds are great substitutes for a different nutty flavor in your mini cake recipes.
- All-Purpose Flour: A gluten-free baking blend can be used for a gluten-free option.
- Brown Sugar: You can use granulated sugar, but brown sugar adds more moisture and depth.
- Cream Cheese: Mascarpone cheese offers a richer, slightly sweeter alternative for the frosting.
Ingredients:
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup vegetable oil (or other neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- ¾ cup chopped walnuts
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 12 mini cakes
- Tools Needed: Muffin tin, paper liners, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin
You will want to preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure your mini cake recipes come out easily.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure there are no lumps in your dry mixture.
3. Mix Wet Ingredients
In a separate medium bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix, as this can make your mini cakes tough. Gently fold in the grated carrots and chopped walnuts.
5. Bake the Mini Cakes
Divide the batter evenly among the prepared muffin cups. You will bake them for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting
While your mini cakes cool, beat the softened cream cheese and butter together in a medium bowl until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
7. Frost Your Mini Cakes
Once the mini cakes are completely cool, spread or pipe the cream cheese frosting onto each one. You can decorate with a few extra chopped walnuts if you like.
Variation Ideas:
- Add ¼ cup of shredded coconut to the batter for extra texture.
- Include a tablespoon of orange zest in the batter for a brighter flavor.
- Top with a sprinkle of toasted pecans instead of walnuts.
Storage Instructions:
Store your Spiced Carrot and Walnut Mini Cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days, especially if frosted. Bring them to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I make these mini cakes ahead of time?
Yes, you can bake the mini cakes a day in advance and store them unfrosted in an airtight container. Frost them just before serving.
What if I don’t have a muffin tin?
You can bake these in an 8×8 inch square pan for about 30-35 minutes, then cut into squares.
Why are my mini cakes dry?
Overmixing the batter or overbaking can lead to dry mini cake recipes. Make sure to only mix until just combined and check for doneness with a toothpick.
Can I freeze these mini cakes?
Yes, you can freeze unfrosted mini cakes in an airtight container for up to 3 months. Thaw at room temperature before frosting and serving.
What kind of carrots should I use?
Any type of fresh carrots will work well. Avoid pre-shredded carrots that might be dry.
Can I make a larger cake with this recipe?
This recipe can be adapted to a single 8-inch round cake by increasing the baking time slightly.