Mini Carrot Cakes
This is dedicated to Mike, a master cake baker and wonderful friend to everyone. We lost Mike at a very young age - the world is a little less sweet without him - he will always have a place in our hearts and memories.
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Cooling Time 25 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert, Parting Favor
Wet Ingredients
- 4 Eggs
- 1 cup Corn Oil
- 1 tbsp Pure Vanilla Extract
- 2¾ cups Sugar
- 2 cups Shredded Carrots
- 1 cup Crushed Pineapple
Dry Ingredients
- 3 cups Flour
- 1 tbsp Baking Soda
- 1 tbsp Baking Powder
- 1 tbsp Cinnamon
- 1 tsp Salt
Additional Ingredients
- 1 cup Chopped Walnut
- ½ cup Raisins
- 1 tbsp Additional Flour
Classic Cream Cheese Icing
- 2 sticks Softened Butter
- 8 oz Softened Cream Cheese
- 4 cups Confectioners' Sugar
- 1 tsp Fresh Lemon Juice
- 1 tbsp Pure Vanilla Extract
Wet Ingredients
In mixer beat Eggs, Corn Oil, Pure Vanilla Extract and Sugar until smooth.
Add Shredded Carrots and Crushed Pineapple and blend.
Dry Ingredients
In separate bowl sift together Flour, Baking Soda, Baking Powder, Cinnamon and Salt and add to Wet Ingredients. Blend well.
Mix 1 tbsp Flour with Raisins.
Add Chopped Walnut and Raisins to batter and blend.
Pour batter into greased and floured mini cake pans. Bake in a 350℉ oven for 35-45 minutes or until inserted toothpick comes out clean and dry. Let cool.
Dust with confectioners' sugar or ice with traditional cream cheese icing.
Classic Cream Cheese Icing
Iin mixer cream together Softened Butter, Softened Cream Cheese, Confectioners' Sugar, Fresh Lemon Juice and Pure Vanilla Extract then whip to a smooth and fluffy icing.
Keyword Cake, Carrot, Mini