Carrot Cake Mini Cupcakes

Carrot Cake Miniatures with Cream Cheese Frosting!

 

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Carrot Cake is my mom’s favorite cake. I had to make these mini’s for a bridal shower this weekend.  My mom was very disappointed that this recipe only make 35 minis.  She didn’t get one since when she came to visit today since the order was for 35 mini’s total and my recipe only yielded 35. Oh my ……I was in trouble :(   Next time I will have to double it!

Makes: 35 Mini Cupcakes

Ingredients:

  • 2 eggs
  • 1 cups sugar
  • 1/2 cup canola oil
  •  1/2 tsp mexican vanilla (my favorite is penzey’s)
  •  1 cups all-purpose flour
  •  1 TSP  ground cinnamon (penzey’s vietnamese is my favorite)
  • 1/2 teaspoon baking soda
  •  1/2 teaspoon baking powder
  • 1/2 teaspoon ground allspice
  •  pinch of fresh nutmeg
  • 1/4 teaspoon salt
  • 1.5 cups very finely grated carrots (the key is use the finest side of the grater)
  • 1/4 cup of chopped raisins

Directions:

  • In a large bowl, beat the eggs, sugar, vanilla, and oil.

 

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  • Mix with whisk both the flours, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture.

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  • Stir in carrots (make sure to finely grate the carrots this really adds to the taste and texture don’t sell yourself short by using the larger side of the grater). Fold in chopped raisins.
  • Spray with cooking spray 35  paper-lined muffin cups and fill with size 60 scoop of batter.
  • Bake at 325° for 14 to 15 minutes  (or until toothpick inserted near the center comes out clean).

Cream Cheese Frosting:

Ingredients:

1 Package of 8 ounce cream cheese (use 1/3 fat reduced)

1/4 cup of butter (1/2 a stick)

1 Teaspoon of Mexican vanilla extract

5 Cups of confections’ sugar

 

Directions:

Beat the cream cheese, butter, and vanilla all together until smooth and fluffy. Add confection’s sugar 1/2 cup to a cup at a time. Beat until creamy or to preferred consistency. Add to piping bag with tip of choice create magical minis :)

 

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