Mini Carrot Cake Recipe

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Mini Carrot Cake Recipe
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Mini Carrot Cake Recipe:- These miniature carrot cakes are ideal for Easter or springtime celebrations. It is ideal for a small party or maybe just for two people! This is a 3 moist spiced carrot cake that is 6 inches in diameter. The interior is stuffed with cream cheese frilling, and walnuts are used as a decorative element.

Mini Carrot Cake Recipe

INGREDIENTS

Carrot Cake

  • 1 2/3 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Ground ginger
  • 1/4 tsp Pumpkin pie spice
  • 1/2 cup Oil Use canola oil or vegetable oil.
  • 1/2 cup Brown sugar packed light or dark
  • 1/2 cup White granulated sugar
  • 1/2 cup Sour cream room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup Grated carrots freshly grated. Don’t use pre shredded.
  • 2 Large eggs room temperature

Cream Cheese Frosting

  • 6 oz Cream cheese room temperature
  • 1 cup Unsalted butter slightly cold
  • 4 1/2 cups Powdered sugar sifted
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt
  • 1/8 cup Heavy cream
  • Chopped walnuts for decoration

Also Read:-Chocolate Peanut Butter Filled Cupcakes

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INSTRUCTIONS

Carrot Cake

  1. Preheat the oven to 350 degrees Fahrenheit. Apply baking nonstick spray to three cake pans measuring six inches in diameter. Put circles of parchment paper measuring six inches in diameter on the bottoms. To repeat, spray.
  2. A medium bowl should be used to sift the flour. This recipe calls for the addition of pumpkin pie spice, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Put the carrots through a cheese grater with a small hole and shred them. It ought to be shredded really finely. Put the carrots in a measuring cup and pack them down.
  3. Oil, brown sugar, sugar, vanilla, sour cream, shredded carrots, and eggs should be added to a separate large bowl from the rest of the ingredients. Mix everything together with a whisk until it is completely incorporated.
  4. Mix the dry ingredients with a whisk until they are almost completely incorporated. There will be very little batter.
  5. Spread the batter out evenly in three separate cake pans. Bake for twenty-five to twenty-five minutes. It is done when a toothpick that has been inserted comes out clean.
  6. Ten minutes should be allowed for the cakes to rest in the hot pan. Arrange on a cooling rack, and allow to cool completely before serving.

Cream Cheese Frosting

  1. Place the butter on the counter and let it sit there for half an hour. With this, it will be able to get a little bit colder. While you wait, sift the powdered sugar through a sieve.
  2. Three minutes should be spent using a mixer to beat the butter and cream cheese together on high speed. It will be on the fluffy side. After scraping the bowl, gradually add the powdered sugar to the mixture. It is going to be thick.
  3. Vanilla extract, salt, and heavy cream should be added. Mix on a low speed until everything is incorporated. Make the switch to high speed and continue beating for one to two minutes until the mixture becomes creamy.

Assembling the Cake

  1. If there is a dome on top of the cake, you can use a knife with a serrated edge to even out the layers. The cake layers should be frozen for fifteen minutes. After being chilled, cakes are much simpler to decorate.
  2. After placing the first layer on the cake, take ½ cup of frosting and spread it all over the cake. Apply the second and third layers in the same manner.
  3. Cover the cake with a thin layer of frosting and set it aside. The cake crumbs will remain in place if you freeze them for fifteen minutes.
  4. The remaining cake should be frosted. Add some additional piping on top of the cake, and sprinkle some chopped walnuts on top.

NOTES

  • Use a kitchen scale or make sure the flour is spooned and leveled before adding it to the recipe. When cake layers are dry, it can be caused by compacted flour.
  • When baking at a high altitude, you should add an additional tablespoon of flour.
  • Two hours before baking, remove the dairy ingredients from the bowl.

NUTRITION

  • Calories: 500kcal | Carbohydrates: 97g| Protein: 3g | Fat: 40g 
  • Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g 
  • Trans Fat: 1g | Cholesterol: 78mg | Sodium: 428mg | Potassium: 82mg
  • Fiber: 1g | Sugar: 22g | Vitamin A: 935IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
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