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!
- 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
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!
NotesStorage: 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
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 :))