Mini Carrot Cake with Brown Butter Cream Cheese Frosting

 

Ever find yourself dreaming of carrot cake but wanting something perfectly portioned and bursting with flavor? These Mini Carrot Cakes with Brown Butter Cream Cheese Frosting are the answer! The moist, spiced cakes are topped with a rich, nutty frosting that elevates this classic dessert to a whole new level. Inspired by cozy, homemade baking, this recipe is perfect for a small gathering or a delightful personal treat. Let’s explore the magic of these mini cakes!

Why You’ll Love This Mini Carrot Cake

• Perfectly Portioned: Enjoy a guilt-free treat with these adorable mini cakes.
• Effortless Baking: This recipe is surprisingly simple, even for beginner bakers.
• Brown Butter Magic: The frosting boasts a nutty, irresistible flavor that complements the spiced cake perfectly.
• Moist and Tender: The carrot cake itself is incredibly moist and tender, thanks to the grated carrots and spices.
• Freezer-Friendly: Bake ahead and freeze for a future indulgence.
• Irresistible Aroma: The aroma of cinnamon, nutmeg, and brown butter will fill your kitchen with cozy warmth.
• Impressive Presentation: These mini cakes are perfect for parties or special occasions.
• Rekindles Cozy Memories: Just like grandma used to make, but even easier!

These mini carrot cakes are a delightful treat that combines convenience with incredible flavor. The silky texture of the frosting paired with the warmly spiced cake will melt in your mouth, leaving you wanting more!

Ingredients Needed

For the Mini Carrot Cakes:

• All-Purpose Flour: 250g / 2 cups
• Baking Powder: 5g / 1 teaspoon
• Baking Soda: 2.5g / 1/2 teaspoon
• Ground Cinnamon: 5g / 1 teaspoon
• Ground Nutmeg: 2.5g / 1/2 teaspoon
• Salt: 2.5g / 1/2 teaspoon
• Granulated Sugar: 200g / 1 cup
• Brown Sugar: 100g / 1/2 cup, packed
• Vegetable Oil: 120ml / 1/2 cup
• Eggs: 2 large
• Vanilla Extract: 5ml / 1 teaspoon
• Grated Carrots: 200g / 2 cups, lightly packed
• Chopped Nuts (Walnuts or Pecans): 50g / 1/2 cup (optional)

For the Brown Butter Cream Cheese Frosting:

• Unsalted Butter: 115g / 1/2 cup
• Cream Cheese: 225g / 8 ounces, softened
• Powdered Sugar: 400g / 3 1/4 cups
• Vanilla Extract: 5ml / 1 teaspoon
• Milk or Cream: 15-30ml / 1-2 tablespoons, as needed

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When selecting your carrots, choose firm, bright orange ones for the best flavor and moisture. For spices, toasting them lightly in a dry pan for a minute can unlock even more flavor. Fresh vanilla extract is always preferable for the best aroma in your cakes and frosting.

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Essential Equipment List

• Muffin Tin: For baking the mini cakes.
• Mixing Bowls: For combining wet and dry ingredients separately.
• Electric Mixer: For creaming the frosting ingredients.
• Rubber Spatula: For folding ingredients and scraping bowls.
• Measuring Cups and Spoons: Ensuring accurate ingredient measurements.

A food processor is optional but can make grating the carrots much faster. If you don’t have a muffin tin, you could use cupcake liners placed on a baking sheet, but the cakes may spread out more.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 12 mini cakes
• Difficulty: Easy

This recipe is easily scalable. Double the ingredients for a larger batch, or halve them for a smaller treat!

Step-by-Step Instructions

Step 1: Prepare the Carrot Cake Batter

1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the grated carrots and chopped nuts (if using).

Step 2: Bake the Mini Carrot Cakes

1. Fill each muffin cup about 2/3 full with batter.
2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the mini cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

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Step 3: Make the Brown Butter Cream Cheese Frosting

1. In a saucepan over medium heat, melt the butter. Continue cooking until the butter is golden brown and has a nutty aroma, about 5-7 minutes. Watch carefully to prevent burning. Pour the brown butter into a heatproof bowl and let it cool slightly.
2. In a large bowl, beat the softened cream cheese until smooth and creamy.
3. Gradually add the powdered sugar, beating until well combined.
4. Add the cooled brown butter and vanilla extract. Beat until light and fluffy.
5. If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency.

Step 4: Frost and Enjoy

• Once the mini cakes are completely cooled, frost them generously with the brown butter cream cheese frosting.
• Garnish with chopped nuts or a sprinkle of cinnamon, if desired.
• Enjoy immediately, or store in the refrigerator for later.

Pro Tip: Letting the brown butter cool slightly before adding it to the cream cheese frosting will prevent it from melting the cream cheese.

Tips for Success

• Don’t overmix the batter: Overmixing can lead to tough cakes. Mix until just combined.
• Browning the butter is key: Don’t skip this step! It adds a depth of flavor that is essential to the frosting.
• Cool the cakes completely before frosting: Frosting warm cakes will cause the frosting to melt.
• Use room temperature ingredients: Room temperature ingredients combine more easily and create a smoother batter.
• Toast the nuts: Toasting the nuts before adding them to the batter or as a garnish will enhance their flavor.

If the frosting is too soft, refrigerate it for 30 minutes before frosting the cakes. This will help it firm up.

Variations & Substitutions

• Spice it up: Add a pinch of ground cloves or ginger to the batter for a more complex flavor.
• Add dried fruit: Raisins or cranberries can be added to the batter for a chewy texture.
• Make it gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour.
• Use different nuts: Try using chopped walnuts, pecans, or almonds.
• Add a citrus twist: Add the zest of an orange or lemon to the batter for a bright flavor.

For a dairy-free option, use a vegan cream cheese alternative and vegetable shortening instead of butter for the frosting.

Serving Suggestions & Pairings with Mini Carrot Cake

• Pair with a warm cup of tea or coffee.
• Serve with a scoop of vanilla ice cream or whipped cream.
• Garnish with a sprinkle of cinnamon or a dusting of powdered sugar.
• Serve as part of a dessert buffet for parties or special occasions.

These mini cakes are perfect for any occasion, from a casual afternoon treat to a more formal dessert.

Health Benefits

• Carrots: Rich in beta-carotene, which is converted to Vitamin A in the body. Vitamin A is important for vision, immune function, and skin health.
• Nuts: Provide healthy fats, protein, and fiber. They are also a good source of vitamins and minerals.
• Cinnamon: Has anti-inflammatory and antioxidant properties.

While these cakes are a treat, the ingredients offer some nutritional benefits. The beta-carotene from carrots is excellent for your eyes, and the cinnamon adds a lovely antioxidant boost! These small cakes rival a good snack, full of goodness!

Storage & Reheating

• Storage: Store frosted mini cakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Unfrosted mini cakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before frosting.
• Reheating: While best enjoyed fresh, you can warm the mini cakes in the microwave for a few seconds if desired.

Allow cakes to cool completely before sealing to prevent moisture build-up. Make sure to wrap tightly if freezing, to avoid freezer burn.

Frequently Asked Questions

How Do I Avoid Soggy Results?

• Ensure the carrots are grated finely and squeezed to remove excess moisture before adding them to the batter.

Can I Double This Recipe?

• Yes, you can easily double or triple this recipe. Just make sure to use larger bowls and adjust the baking time accordingly.

Can I Use a Different Type of Sugar?

• Yes, you can substitute coconut sugar or maple syrup for the granulated sugar, but the texture and flavor may vary slightly.

How Do I Make the Frosting Less Sweet?

• Reduce the amount of powdered sugar in the frosting. You can also add a pinch of salt or a squeeze of lemon juice to balance the sweetness.

Can I Add Pineapple to the Batter?

• Yes, you can add crushed pineapple to the batter for extra moisture and sweetness. Drain it well before adding.

Nutritional Information

• Calories: Approximately 350 cal per serving
• Fat: 18g
• Carbs: 45g
• Protein: 4g

These are estimates, and exact nutritional information will vary based on specific ingredients used.

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Conclusion

These Mini Carrot Cakes with Brown Butter Cream Cheese Frosting are a fast, flavorful, and easy treat that’s perfect for any occasion. Whip up a batch tonight and share the joy with friends and family. Share this recipe with your friends and family who would love it! Join our vibrant community on Facebook and Pinterest for daily recipe inspiration, cooking tips, and more tasty ideas! Let us know how it goes—comment below! Happy cooking!

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