Mini Carrot Cake

Ingredients

For the Cake:

• ½ cup all-purpose flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp ground cinnamon
• Pinch of nutmeg (optional)
• Pinch of salt
• ¼ cup brown sugar
• 1 tbsp vegetable oil
• 2 tbsp unsweetened applesauce (or 1 egg)
• ½ tsp vanilla extract
• ½ cup finely grated carrot (packed)
• 2 tbsp crushed pineapple or milk (adds moisture)
• 1 tbsp chopped walnuts or raisins (optional)

For the Cream Cheese Frosting:

• 2 tbsp cream cheese (softened)
• 1 tbsp butter (softened)
• ¼ cup powdered sugar (more if thicker frosting desired)
• ¼ tsp vanilla extract

🧁 Instructions

Bake the Mini Cakes:

1. Preheat oven to 350°F (175°C).
   Grease 2 small ramekins (6 oz size) or line 4 muffin cups.
2. Mix Dry Ingredients:
   In a small bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients:
   In another bowl, whisk sugar, oil, applesauce (or egg), and vanilla. Stir in carrots and pineapple.
4. Combine:
   Mix wet and dry ingredients until just combined. Fold in nuts or raisins if using.
5. Bake:
   Fill ramekins or muffin cups about ¾ full.
   Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool:
   Let cool completely before frosting.

Frosting:

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar and vanilla.
3. Spread or pipe onto cooled cakes.