Hop To It! Make These Mini Carrot Cakes For Spring
Prep Time | 25 Minutes
Servings: 12 Servings
Wine Varietal: Moscato
Tags: moscato, recipe, dessert, spring, Easter, in a pinch, taste of home, mini carrot cakes
Everyone will be hopping for joy over your Homemade Mini Carrot Cakes.
Filled with classic cream cheese frosting and adorned with crunchy candied pecans, this petite take on a dessert favorite is destined to make everyone happy. Spring is a wonderful occasion to get friends and family together, so why not really spoil them with a sweet treat they’re sure to love. Moist, flavorful, and nicely spiced, it just might rival every other goody in those gift baskets.
Speaking of gift baskets… Why not hide a bottle of Sutter Home Moscato among the goodies? This refreshing, creamy, peachy wine is not only delicious, but it pairs beautifully with our recipe for Mini Carrot Cakes.
What are you waiting for? Hop to it with our recipe below.
On the hunt for more Spring traditions? Celebrate with our Strawberry Moscato Punch: Celebrate Easter with Strawberry Moscato Punch.
Sutter Home Mini Carrot Cakes Recipe Ingredients:
- 1 cup vegetable oil
- 1 ½ cups brown sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups carrots, finely grated plus 2 extra carrots, grated for garnish
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground clove
- 1 cup buttermilk
- 1 container buttercream icing
- 1 cup pecans, chopped
Sutter Home Mini Carrot Cakes Recipe Directions:
- Preheat oven to 350 F.
- Grease and flour a 11x17x2.5 cake pan. Set aside.
- In a large bowl, cream together oil and brown sugar. Then mix in eggs and vanilla extract. Fold in carrots. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined.
- Pour the batter evenly into cake pan.
- Bake for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not over bake. The cake will continue cooking as it cools.
- Once the cake is cooled completely, carefully transfer the cake onto a flat surface. Cut out 2- to 3-inch circles using a round cookie or biscuit cutter. Then cut circles in half.
- Pipe frosting on top half of the cake circles, then top with another cake round. Next, spread a layer of frosting on top round and top with shredded carrots and pecans if desired.
