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Mini Carrot Cakes

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups fresh carrots, shredded
  • 1/2 cup walnuts or pecans (optional)
  • Cream cheese frosting (for topping)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease two 6-inch round cake pans with non-stick spray.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt until evenly combined.
  4. In another bowl, whisk together eggs, vegetable oil, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients gradually while stirring gently.
  6. Gently fold in the shredded carrots and nuts using a spatula.
  7. Divide the batter evenly between your prepared cake pans.
  8. Smooth out the tops gently with a spatula.
  9. Bake in your preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
  10. Allow them to cool in pans for about 10 minutes before transferring them to wire racks.

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