Carrot Cake Bites
For anyone who loves carrot cake, these mini carrot cake bites are an absolute must-try! These little treats are light, airy and bursting with flavor, topped off with a smooth and creamy vanilla cream cheese frosting that you can customize to your liking.
Ingredients
Carrot Cake
- 2 eggs
- 5 tbsp (70ml) vegetable oil
- 3/4 cup (150g) brown sugar
- 3/4 cup (95g) all-purpose flour
- 1/4 tsp (1g) salt
- 1/2 tsp (1.5g) cinnamon powder
- 1/2 tsp (1.5g) nutmeg powder
- 1/3 tsp (1.5g) baking powder
- 1/4 tsp (1.5g) baking soda
- 1 cup (170g) grated carrots
Cream cheese frosting
- 12 oz (360g) cream cheese
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
For Decoration
- Chocolate eggs, nuts, sprinkles
Instructions
Prepare the carrot cake.
- Preheat the oven to 350F (180C). Line an 8-inch (20 cm) square baking pan with parchment paper.
- In a bowl, mix together all the dry ingredients, and set aside.
- Grate the carrots.
- In a large bowl, mix together the oil, the sugar and the eggs.
- Add in the dry ingredients, and mix until combined.
- Add in the carrots, and mix until combined.
- Pour the batter into the prepared pan and bake for about 30 mins, or until a toothpick inserted comes out clean.
- Remove from the oven. Let cool completely.
Prepare the cream cheese frosting.
- In a large bowl, using a hand mixer, mix together all the ingredients until stiff peaks form.
- Transfer the filling into a piping bag fitted with a star nozzle tip.
Assemble the carrot cake bites.
- Using a 1.3-inch (3.5 cm) round cookie cutter, cut out circles of cake. Transfer them to a serving platter.
- Pipe little dollops of cream cheese filling on every mini cake.
- Decorate with Easter sprinkles, chocolate eggs, nuts or almonds.
Nutrition
Serving: 1 serving out of 25Calories: 124kcalCarbohydrates: 12gProtein: 2gFat: 7.9gSaturated Fat: 3.8gCholesterol: 29mgSodium: 52mgPotassium: 54mgFiber: 0.3gSugar: 8.4gCalcium: 19mg