ATTENTION! We spotted the Easter Bunny and she is all about Mini Carrot Cakes! Okay, well, not really. We spotted our rabbit Shakira but for this recipe she is our official stand in Easter Bunny (see below for cuteness overload). We love “Zelda sizing” our recipes and had to make two-tiered Mini Carrot Cakes. To make sure we didn’t waste the excess cake, we cut the rest into tiny squares and decorated the tops. These bite sized cakes are dangerous. I’m certain I ate the equivalent of four cake slices. At least there are carrots inside, that makes it sort of healthy, right?! What Easter treats do you love making with your babes? Tell us in the comments below.

Photo Credit & Food Styling: Leah Nolan
Hoppy Easter Mini Carrot Cakes
  • Prep time:40min
  • Cook time:20min
  • Total time:1h
  • Yield: 4
  • Serves: 4
ingredients

Cake

  • 1 3/4 Cups Flour
  • 1 3/4 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Jar Baby Food Carrots
  • 1 1/2 Cups Grated Carrots
  • 3/4 Cup Orange Juice
  • 1/2 Cup Sugar
  • 1/4 Cup Canola Oil
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract

Frosting

  • 8 oz. Cream Cheese, Softened
  • 1/2 Stick Butter
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Powdered Sugar
  • Orange & Green Gel Food Coloring
instructions
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda and salt.
  3. In a medium bowl, stir together baby food, grated carrots, orange juice, sugar, oil, egg and vanilla.
  4. Slowly pour the wet ingredients into the dry ingredients bowl; blend with an electric mixer. Once combined, spread into a greased 13x9 inch baking pan. Bake for 20-25 minutes or until a toothpick comes out clean.
  5. Once baked, allow the cake to cool for 30 minutes. While cooling, mix together the softened cream cheese, softened butter, vanilla extract and confectioners’ sugar. Reserve a small amount and add green food coloring and reserve a separate small amount and add orange food coloring.
  6. Once the cake has cooled, use a small circle cookie cutter to cut shapes out of the cake. You should end up with approximately eight circles. Frost the top of each circle and place one on top of another so you have four, two tiered cakes.
  7. Cut the excess cake into squares. Place the green, orange and remaining white frosting into separate Ziploc snack bags.
  8. Cut a small corner from each bag. Pipe carrots on some of the tiered cakes and small cake squares and on some of the small cake squares, pipe large white dollops.
  9. Serve and eat with your favorite babes!
notes

Author: Glitter and Bubbles

Adapted: Women’s Day

Adapt Link: https://www.womansday.com/food-recipes/food-drinks/recipes/a11073/mini-carrot-cakes-recipe-122475/