Mini carrot cakes

Discover the deliciousness of our mini carrot cakes, made with a perfect blend of white rice and corn flour, spiced just right, and packed with almonds, carrots, and walnuts. Topped with a creamy, tangy cream cheese frosting sweetened with powdered sugar and a hint of orange juice, these treats are perfect for any occasion. Gluten-free and irresistibly moist, they are sure to be a hit!

  • 04 Jun 2025
  • Cook time 25 min
  • Prep time 20 min
  • 10 Servings
  • 13 Ingredients

Mini carrot cakes

Mini carrot cakes are a delightful and wholesome treat that combines the sweetness of carrots with the crunch of walnuts and the rich flavor of almonds. They are perfect for any occasion, providing a delicious and nutritious dessert that's both gluten-free and packed with wholesome ingredients. Follow this easy recipe to create these mini delights that will surely impress your family and friends.

Ingredients:

1/3 cup white rice flour
60g
1/3 cup corn flour
50g
1 tbsp spice mix
16g
1 tsp baking powder
5g
1 tsp baking soda
5g
2 cups almonds
240g
1 cup brown sugar
230g
2 carrots
120g
1 cup walnuts
230g
4 eggs
200g
1 cup cream cheese
230g
1/2 cup powdered sugar
80g
1 tbsp orange juice
16g

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin or cupcake tin, or line it with paper liners.
2. Prepare Dry Ingredients: In a medium mixing bowl, combine the white rice flour, corn flour, spice mix, baking powder, and baking soda. Mix well until evenly distributed.
3. Blend Almonds and Sugar: In a food processor, pulse the almonds until they are finely ground. Add the brown sugar and pulse a few more times to combine.
4. Grate Carrots and Chop Walnuts: Grate the carrots using a fine grater. Coarsely chop the walnuts.
5. Combine Dry and Wet Ingredients: In a large mixing bowl, combine the ground almond and sugar mixture with the grated carrots and chopped walnuts.
6. Add Eggs: Gently fold in the beaten eggs until the mixture is well incorporated.
7. Combine All Mixtures: Gradually add the flour mixture into the large mixing bowl containing carrots and nuts. Stir until the batter is smooth and all ingredients are well incorporated.
8. Fill Muffin Tin: Spoon the batter into the prepared mini muffin or cupcake tin, filling each cup about ¾ full.
9. Bake: Place the tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the mini carrot cakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
10. Make Cream Cheese Frosting: While the cakes are cooling, beat together the cream cheese, powdered sugar, and orange juice in a medium bowl until smooth and creamy.
11. Frost the Cakes: Once the mini carrot cakes are completely cooled, use a piping bag or a spatula to spread the cream cheese frosting generously on top of each mini cake.
12. Serve and Enjoy: Serve the mini carrot cakes immediately or store them in an airtight container in the refrigerator. They can be refrigerated for up to 3 days.

Tips:

- Ensure that you finely grate the carrots to help them blend better into the batter.

- Toast the walnuts before adding them to the batter for an enhanced nutty flavor.

- Use room temperature eggs for a smoother batter consistency.

- For a fluffier texture, do not overmix the batter once you add the dry ingredients.

- Make sure the cream cheese is at room temperature before mixing it with the powdered sugar for a smoother frosting.

- Add a pinch of salt to the frosting to balance the sweetness and enhance the flavors.

And there you have it—delicious and moist mini carrot cakes that are sure to be a hit at your next gathering. These cakes are not only easy to make but also a nutritious dessert option. With their delightful combination of nuts, carrots, and a creamy frosting, they are bound to leave everyone asking for more.

Nutrition Facts
Serving Size150 grams
Energy
Calories 530kcal26%
Protein
Protein 14g9%
Carbohydrates
Carbohydrates 50g15%
Fiber 5g13%
Sugar 33g34%
Fat
Fat 33g38%
Saturated 5g17%
Cholesterol 99mg-
Vitamins
Vitamin A 170ug19%
Choline 90mg17%
Vitamin B1 0.20mg17%
Vitamin B2 0.46mg35%
Vitamin B3 1.66mg10%
Vitamin B6 0.22mg13%
Vitamin B9 66ug16%
Vitamin B12 0.42ug17%
Vitamin C 1.46mg2%
Vitamin E 7mg45%
Vitamin K 2.52ug2%
Minerals
Calcium, Ca 180mg14%
Copper, Cu 0.65mg73%
Iron, Fe 2.43mg22%
Magnesium, Mg 110mg27%
Phosphorus, P 290mg23%
Potassium, K 440mg13%
Selenium, Se 10ug19%
Sodium, Na 310mg21%
Zinc, Zn 1.98mg18%
Water
Water 45g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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