Mini carrot cakes

Name: Mini carrot cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
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)

Mini carrot cakes are a wholesome dessert featuring grated carrots, crunchy walnuts, and a rich almond base, topped with a creamy orange-infused cream cheese frosting. This gluten-free treat is perfect for any gathering and easy to make.

11 Jan 2026
Cook time 25 min
Prep time 20 min

Ingredients:

1/3 cup white rice flour
1/3 cup corn flour
1 tbsp spice mix
1 tsp baking powder
1 tsp baking soda
2 cups almonds
1 cup brown sugar
2 carrots
1 cup walnuts
4 eggs
1 cup cream cheese
1/2 cup powdered sugar
1 tbsp orange juice

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.

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.

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.

Mini carrot cakes FAQ:

What is the baking time for mini carrot cakes?

Bake the mini carrot cakes in a preheated oven at 350°F (175°C) for 15-18 minutes. They are ready when a toothpick inserted in the center comes out clean.

How should I store mini carrot cakes?

Store the mini carrot cakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days.

Can I substitute almond flour for the ground almonds in the recipe?

Yes, you can substitute almond flour for the ground almonds. Use the same amount (2 cups), but note that the texture might be slightly different.

How can I tell if my mini carrot cakes are done baking?

You can check if the mini carrot cakes are done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cakes are ready.

What size pan should I use for this recipe?

Use a mini muffin or cupcake tin for this recipe. Make sure to grease it or line it with paper liners before filling it with batter.

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.

Nutrition per serving

10 Servings
Calories 530kcal
Protein 14g
Carbohydrates 50g
Fiber 5g
Sugar 33g
Fat 33g

Mini carrot cakes