Mini Carrot Cakes Recipe

Assemble the Cakes: Place a cake round onto a plate. Use a spoon to dollop a heaping tablespoon of frosting on top of the cake. Top with another …

Rating: 2.8/5(424)
Total Time: 2 hrs
Servings: 8
Calories: 722 per serving
1. Preheat the oven to 350°. Grease a 9-by-13-inch rimmed baking sheet with nonstick spray. Then line the sheet with parchment paper and lightly grease the parchment with nonstick spray as well (see Finishing Touches, below).
2. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the egg and egg yolk gradually, scraping well after they are combined. Beat in the vanilla.
3. In a large bowl, whisk the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Add these dry ingredients to the butter mixture, and mix just until incorporated.
4. Add the milk, carrots and walnuts to the batter, then mix to combine. Pour the batter into the prepared baking sheet and spread to form a smooth, even layer. Bake until the cake springs back slightly when touched, 15 to 20 minutes. Cool for 5 minutes, then cut out 24 circles using a 2-inch cookie cutter (or the mouth of a glass) while the cake is still slightly warm. Cool completely, about 30 to 45 minutes.

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Heat oven to 350 degree F (177 degrees C). Grease or spray a 1.5-quart compact oven baking pan or a 6-cup bundt cake pan with butter or oil …

Rating: 4.7/5(18)
Total Time: 1 hr 15 mins
Category: Dessert
Calories: 550 per serving
1. TO MAKE THE CAKE
2. Heat oven to 350 degree F (177 degrees C).
3. Grease or spray a 1.5-quart compact oven baking pan or a 6-cup bundt cake pan with butter or oil spray and set aside.
4. Mix together the sugar, oil and eggs in a large bowl. In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet ingredients and mix well to combine.

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Carrot Cake Recipes; Mini Carrot Cake Loaves; Mini Carrot Cake Loaves. Rating: Unrated. Be the first to rate & review! My favorite carrot cake recipe! It is so good, …

Servings: 6
Total Time: 45 mins
Category: Desserts, Cakes, Carrot Cake Recipes
Calories: 1037 per serving
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
2. Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.

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Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray. In small bowl, stir together flour, baking powder, salt, ginger, cinnamon …

Estimated Reading Time: 2 mins

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Using foil, lift cake from pan and cool completely on wire rack. Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, …

Cuisine: American
Estimated Reading Time: 2 mins
Servings: 6
Total Time: 55 mins
1. Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
2. Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
3. In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
4. Stir wet ingredients into dry ingredients just until blended.

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Preheat the oven to 350 (F). Shred carrots and transfer them to a bowl lined with paper towels. Let them sit while you make the batter. Combine all the dry ingredients (flour, cinnamon, baking powder, baking soda, salt) in a bowl and mix to combine. In another bowl, combine the brown sugar, vegetable oil, and applesauce.

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Set aside. In a large bowl, whisk together the melted butter, applesauce, eggs, vanilla extract, brown sugar, and granulated sugar until …

Rating: 5/5(1)
Total Time: 30 mins
1. Preheat oven to 350ºF. Grease a mini bundt pan with nonstick spray and set aside.
2. Heat the butter in a skillet (preferably one with a light colored bottom so it is easy to tell when the butter is done browning) over low heat until browned. Allow to cool for 5 minutes.

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Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely. Make the …

Rating: 5/5(21)
Author: Food Network Kitchen
Servings: 48
Difficulty: Easy
1. Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
2. Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
3. Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
4. Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.

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These mini carrot cake loaves are super moist and the sweetest size. Each cake is filled with crushed pineapple, raisins, cinnamon and ginger - …

Rating: 5/5(2)
Estimated Reading Time: 4 mins

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These are 6 mini carrot cakes that weigh in at 2.63 pounds! Each ‘mini cake’ is actually a nice, shareable size. Costco is selling these baked goods for $7.99, which is a great price since they do actually use cream cheese in the …

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Method. Ask an adult to preheat the oven to gas mark 6, 200 °C or fan 180°C , before they top and tail the carrot. Peel and grate the carrots into a bowl. Add …

Rating: 5/5(86)
Category: Dessert
Cuisine: British
Total Time: 50 mins

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tiny stacked carrot cakes that are easy to make! Preheat the oven to 350 F. Spray a rimmed baking sheet (half sheet pan (approximately 13" x 18", and 1" deep sides) with …

Rating: 4.8/5(9)
Category: Dessert
Cuisine: American
Total Time: 1 hr 25 mins
1. Preheat the oven to 350 F. Spray a rimmed baking sheet (half sheet pan (approximately 13" x 18", and 1" deep sides) with baking spray, then line it with parchment paper. Set aside until ready to use.
2. Whisk the dry ingredients together in a large bowl. (Flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.) Set aside.
3. In a separate large bowl, whisk the eggs and sugar together. Add the oil, greek yogurt, and vanilla. Whisk until everything is fully blended.
4. Slowly add the wet ingredients to the bowl of dry ingredients, whisking as you combine. Once fully blended, use a spatula fold in the grated carrots. Be careful not to overmix.

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For the Mini Carrot Cakes: Heat oven to 375 degrees. Line 13 x 9 x 9 2-in. baking pan with foil, extending it over sides; coat with nonstick cooking spray. Whisk flour, baking …

Servings: 6
Total Time: 50 mins
Estimated Reading Time: 2 mins
1. Heat oven to 375 degrees.
2. Line 13 x 9 x 9 2-in. baking pan with foil, extending it over sides; coat with nonstick cooking spray.
3. Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt.
4. In another bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.

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Instructions. To make the cupcakes: Preheat oven to 325°F. Grease three (12-cup) mini muffin pans. In a bowl, combine flour, baking powder, baking soda, cinnamon, salt, …

Cuisine: Cakes
Total Time: 45 mins
Category: Splenda® Stevia Sweetener
Calories: 70 per serving
1. To make the cupcakes:
2. Preheat oven to 325°F. Grease three (12-cup) mini muffin pans.
3. In a bowl, combine flour, baking powder, baking soda, cinnamon, salt, and ground cloves.
4. In another bowl, combine eggs and Splenda Stevia Sweetener; whisk until thoroughly combined.

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Instructions. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°. In a medium bowl, beat together with an electric mixer the canola oil …

Rating: 4.4/5(328)
Total Time: 39 mins
Category: Small Cake Recipes to Make 6 Inch Cakes
Calories: 515 per serving
1. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°.
2. In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute.
3. Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds--you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice.
4. Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven--moist crumbs clinging to the toothpick is ideal.

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Whisk together flour, baking powder, cinnamon, allspice, and salt in a small bowl. In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in …

Rating: 4.8/5(29)
Total Time: 1 hr 30 mins
Category: Dessert
Calories: 522 per serving
1. Preheat your oven to 350°F. Lightly grease your baking dish.
2. In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
3. In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish.
4. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting, about 45 minutes.

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Ingredients. 150g margarine; 250g carrots; 200g sugar; 200g flour; 2 x 5ml cinnamon; 2 x 5ml baking powder; 2 large eggs (Beaten) 150g …

Cuisine: English
Total Time: 32 mins
Servings: 12

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Frequently Asked Questions

How do you make homemade carrot cake?

Directions. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

How long does it take to bake a carrot cake?

In a medium bowl, combine grated carrots and brown sugar. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs until light. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.

What is the best recipe for carrot cake?

Directions. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.

Does carrot cake really have carrots?

Why yes, yes they are. If it’s a good carrot cake recipe that is. You can use box mixes that have little flecks of orange resembling something of a carrot but those my friends are simply impostors. A true carrot cake does contain real carrots and they really are the star of the cake.

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