Mini Carrot Cakes
Servings: 12 Servings
Ingredients
For the Cake:
- 15.25 ounces spice cake mix 1 box (We used Betty Crocker spiced cake mix.)
- 3.4 ounces instant vanilla pudding 1 box
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup vegetable oil or other neutral tasting oil
- 1 cup water
- 4 large eggs
- 2 cups carrots finely shredded (about 2-3 large carrots)
For the Frosting:
- ½ cup unsalted butter softened
- 8 ounces block-style cream cheese softened
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
- ½ cup pecans finely chopped (optional for topping)
- Additional finely shredded carrots for topping optional
Instructions
For the Cake:
- Preheat the oven to 325℉, and spray a 11x17-inch rimmed baking sheet with baking spray. Set aside.
- In a large mixing bowl, add the cake mix, pudding mix, nutmeg, cloves and whisk to combine.15.25 ounces spice cake mix, 3.4 ounces instant vanilla pudding, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Add the oil, water and eggs. Use an electric mixer and mix on low speed for 2 minutes. Then, use a spatula to fold in the carrots.½ cup vegetable oil, 1 cup water, 4 large eggs, 2 cups carrots
- Pour the batter into the prepared pan and smooth into an even layer.
- Bake for 25-28 minutes until the cake is lightly browned, is pulling away from the sides of the baking sheet, and a toothpick inserted in the middle comes out clean.
- Allow the cake completely before moving on to the next step.
- Use a 2 ½ inch round cookie cutter to cut out circular cake pieces. Transfer them to a large piece of parchment paper.
For the Frosting:
- In a medium bowl, mix together the butter and cream cheese until fully combined.½ cup unsalted butter, 8 ounces block-style cream cheese
- Add in powdered sugar, 1 cup at a time, and vanilla, mixing on low speed until all the powdered sugar has been added. Increase the speed to medium and mix until light and fluffy.1 teaspoon pure vanilla extract, 4 cups powdered sugar
- Add frosting to the piping bag and decorate the cakes making every two cakes into a mini layer cake with frosting in the middle and on top.
- Top with chopped pecan and shredded carrots. Enjoy! See post for storage options and tips.½ cup pecans, Additional finely shredded carrots for topping
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 mini carrot cake. Actual calories will vary.
Nutrition Facts
Mini Carrot Cakes
Serving Size
1 cake
Amount per Serving
Calories
541
% Daily Value*
Fat
24
g
37
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
15
g
Cholesterol
85
mg
28
%
Sodium
381
mg
17
%
Carbohydrates
78
g
26
%
Fiber
2
g
8
%
Sugar
58
g
64
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
