Mini Carrot Cakes

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Prep Time 1

Cook Time 20

Servings 18 3 oz mini cakes

Ingredients

Mini Carrot Cakes

10 oz shredded carrots I get the pre-shredded carrots because they're easier to work with, but you can use whole carrots and chop/shred them yourself if you'd like.
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
1/4 cup buttermilk you can use any kind of milk if you don't have buttermilk
2 cups cake flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1/2 cup chopped walnuts/raisins optional

Cream Cheese Frosting

4 oz unsalted butter
4 oz vegetable shortening
1 tsp vanilla extract
1/8 tsp salt
28 oz powdered sugar
4 oz cream cheese cold

Instructions

Mini Carrot Cakes

If you've seen any of my recipes on here, you know the first step is to mise en place AKA make sure you have everything ready to go. This is your time to gather, measure, and make any preparations to your ingredients. Make sure you have all the equipment you need to make your recipe. This will make your cooking process much smoother and less stressful. Preheat your oven.
TIP: Prep your cake pans! Spray them lightly with non-stick spray for easier removal. I am using these little square pans, but you can use cupcake pans or any other little pans that you have on hand.
Use a food processor or blender to process the chopped carrots until they're a thick paste. If you do not have a food processor or blender, chop them as tiny as you can get them. Set aside.
In a large bowl, mix the sugar, vegetable oil, vanilla, and eggs together until completely combined. Stir in the blended carrots.
Sift the cake flour, baking soda, salt, cinnamon, and nutmeg into a separate bowl.
Fold the dry ingredient mixture into the wet ingredient mixture and mix until just combined, being careful not to over-mix.
At this point, you can mix in the raisins or walnuts if you would like to.
Scoop the cake batter into the prepped pans, filling each about 2/3 the way full.
Gently tap out any air bubbles by tapping the cake pans on the counter a few times. Then bake for 25-30 minutes, until an inserted toothpick comes out clean.
Let sit in the pan to cool for 10-15 minutes before carefully removing to let cool the rest of the way.

Cream Cheese Frosting

Add the softened butter, shortening, vanilla extract, and salt to the bowl of a stand mixer fitted with the paddle attachment, and mix until smooth.
Mix in the powdered sugar a little at a time, very slowly, until it is all incorporated.
Add in the milk on low speed. Once the milk is incorporated, crank the speed up to medium high, and whip until the mixture becomes light and fluffy (about 5 minutes).
Once your frosting is looking light and fluffy, it's time to add the cream cheese. With the mixer still running on medium-high, add in your cream cheese a little bit at a time until fully incorporated. Whip for another minute or two.