Mini Carrot Cakes
Loaded with carrots, walnuts, and more, these glazed and frosted Mini Carrot Cakes are perfect for spring or your Easter brunch or dinner! Makes 36 standard cupcakes (mini cakes).
Ingredients
INGREDIENTS FOR MINI CAKES:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 3 eggs
- ¾ cup vegetable or canola oil
- ¾ cup buttermilk
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 8 oz pineapple, crushed and drained
- 2 cups carrots, grated
- 3 ½ ounces shredded coconut
- 1 cup raisins
- 1 cup walnuts, coarsely chopped
INGREDIENTS FOR GLAZE:
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ½ cup buttermilk
- ¼ cup butter, 1/2 cube
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
INGREDIENTS FOR FROSTING:
- ¼ cup butter, 1/2 cube, room temperature
- 1 8 oz cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 teaspoon freshly-squeezed orange juice
- 1 teaspoon orange peel, grated
Instructions
TO PREPARE:
- Preheat the oven to 350 degrees.
- Generously grease (3) 12 regular muffin tins (36 total).
TO PREPARE MINI CAKES:
- Sift flour, baking soda, cinnamon and salt together; set aside.
- In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
- Pour into prepared muffin tins. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
TO PREPARE BUTTERMILK GLAZE:
- In a small saucepan over high heat, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla. Set glaze aside until muffins are baked.
- Remove muffin tins from the oven and slowly pour glaze over the muffins/mini cakes. Cool mini cakes in muffin tin until glaze is totally absorbed, about 15 minutes.
FROSTING:
- In a large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. Frost muffins with the frosting and refrigerate. Serve chilled mini carrot cakes!
Notes
Source: From Portland's Palate - The Junior League of Portland, Oregon - 1992
Nutrition Facts
Calories: 434kcal, Carbohydrates: 71g, Protein: 4g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 313mg, Potassium: 212mg, Fiber: 2g, Sugar: 38g, Vitamin A: 2605IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 1mg