Mini Easter Carrot Cakes
These adorable little cakes are a perfect treat for any day of the week, but with a couple added chocolate Easter eggs on top they work particularly well for a little holiday celebration!
This recipe is a bit different than your regular carrot cake. There isn’t brown sugar or leavening- which means the resulting cake is dense, soft and moist. You can use a muffin tin (filling the molds about halfway), a mini cupcake tin (making sure to cover the top so there isn’t a hole all the way through), or a savarin mold (HERE is a link to one).
Mini Carrot Cakes
A fun and seasonal recipe that makes 8-10 perfectly sweet mini carrot cakes and a light and tangy cream cheese buttercream!
Prep Time:
15
Cook Time:
25
Total Time:
40
Ingredients
Cake Batter- 1 stick or 8 tbsp (115 g) unsalted butter
- 1/2 cup (50 g) almond flour
- 1 cup (140 g) powdered sugar
- 1/3 cup (45 g) all-purpose flour
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1/2 tsp vanilla extract
- 2 shredded carrots (about 125 g/ 1 mounded cup)
- 1/4 cup (60 g) unsalted butter, room temperature
- 4 ounces (114 g) cream cheese (full-fat), room temperature
- 1/2 tsp vanilla extract
- 1 to 2 (120 to 240 g) powdered sugar, sifted
- Chocolate Easter eggs
Instructions
Melt the butter and set aside.
In a large bowl, whisk together the almond flour, powdered sugar, cinnamon and flour. Then add the eggs, vanilla extract, and melted butter. Stir the shredded carrots
Preheat your oven to 350F/175C.
Grease a standard cupcake tin with baking spray or melted butter. You can use a mini donut pan or Tigre silicone mold. *For a cupcake tin, fill halfway full... this will make about 8.
Bake 20-25 minutes until lightly brown on top.
While the cakes cool, make the cream cheese icing.
In a mixer or by hand, mix together the cream cheese and butter, then add the powdered sugar until the right texture is achieved (soft/spreadable!). Finally mix in the vanilla.
Pipe on top of the cakes and top with chocolate eggs!
Notes
Storage: In the fridge for 3-4 days. Let come to room temperature before serving.A standard cupcake tin will work great for this recipe, but if you'd like to use the same specific mold I use for my version you can follow the link below: https://www.pastrychef.com/SILICONE-MOLD--SAVARIN_p_1313.html?fbclid=PAAabTGHJ_qr0qPJfpwUzYvjEIIC7CgBZE8HmDsfwW4LAtqNka9w8fViw5reU
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Bienvenue, I’m Molly!
I am a Pastry graduate of Le Cordon Bleu Paris offering pastry classes in Versailles and around France. Originally from Dallas, Texas, she moved to Paris in 2013 to follow her passion for baking & ended up staying!
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made these with blueberries instead of chocolate eggs and they turned out amazing! I cheated a little bit and used pre-shredded carrots but it worked out just as well. I used a blue diamond muffin pan and it made everything pop out perfectly. I was surprised at how easy they were.
Hi Molly, I made these. The flavour was fine but they didn’t rise, were dense, rubbery and damp. I didn’t make any subs and measured my ingredients. Is there a trick I’m missing?
Hi Stacey! They will be dense (there isn’t any leavening in this recipe) – but should be moist. It sounds like they might have been overcooked to me. Watch carefully as they are done when the edges have a light brown.
How many does it make?
Hi! It makes between 6-10 just depending on the type of pan you use 🙂
Hi, Molly! Out of curiosity, what pan did you use to make your little carrot cakes? If it was a muffin tin, did you turn the cakes upside down? Thank you! Kerri from Pryde’s in Kansas City.
Hey Kerri! I used what’s called a Savarin pan – it has an indentation in the middle that’s great for filling with the cream cheese frosting. A mini-cupcake pan would work too that had enough batter to cover the top to make sure the hole doesn’t go all the way through. A muffin pan where you filled them 1/2 way full would work too! You just wouldn’t have the indentation – but that’s ok! Happy baking!
They look yummy and healthy eating cakes.
Hopefully I’ll get the chance to make them.
Happy Easter 🐣
⭐️ ⭐️⭐️⭐️⭐️
Hi Chris! Thank you! I hope you get a chance to make them too :))