Ingredients
Scale
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease a mini muffin pan to ensure the cakes do not stick. - Mix Ingredients
In a large bowl, combine the grated carrots, all-purpose flour, sugar, vegetable oil, eggs, baking powder, cinnamon, and salt. Stir the mixture until all ingredients are well combined. - Add Optional Ingredients
If using, fold in the chopped walnuts and raisins. These add a lovely texture and extra flavor to your mini cakes. - Fill the Muffin Pan
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. This allows room for the cakes to rise without overflowing. - Bake
Place the pan in the preheated oven and bake for 12-15 minutes. To check if they’re done, insert a toothpick into one of the cakes. If it comes out clean, they’re ready. - Cool and Frost
Remove the cakes from the oven and let them cool before frosting. Once cooled, top each bite-sized cake with cream cheese frosting for a delicious finish.
Nutrition
- Serving Size: one normal portion
- Calories: 80
- Sugar: 4g
- Fat: 3g3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g