Ingredients
For the Mini Cakes:
2 cups finely grated carrots (about 3 medium)
1 cup crushed pineapple, drained but not squeezed dry
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon fine sea salt
¾ cup granulated sugar
¾ cup light brown sugar
¾ cup vegetable oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz full-fat cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
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In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth.
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Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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Fold in grated carrots and crushed pineapple.
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Add dry ingredients to wet ingredients in two additions. Mix gently until just combined. Do not overmix.
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Fold in walnuts if using.
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Fill liners ¾ full.
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Bake for 18–22 minutes until golden brown and a toothpick inserted in the center comes out clean.
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Cool completely on a wire rack.
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Beat cream cheese and butter until smooth.
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Add powdered sugar gradually and beat until fluffy. Mix in vanilla and salt.
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Frost cooled mini cakes using a piping bag or spatula.
Notes
Do not squeeze all the juice out of the pineapple; it keeps the cakes moist.
Use freshly grated carrots for best texture.
Ensure cakes are fully cooled before frosting.
Chill frosting 10–15 minutes if it becomes too soft.
Cakes taste even better the next day after flavors develop.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian