390gicing sugar (powdered sugar)(3 cups / 10 ½ oz)
2tablespoonswhipping cream(40ml), notes 1
1teaspoonvanilla extract
Pinchof salt
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
Whisk and rubber spatula
mini cheesecake pan
Large ice cream scoop, optional
Handheld mixer or stand mixer
Instructions
FOR THE MINI CARROT CAKES: Preheat the oven to 180C (160C fan forced) / 350F. Grease and flour 9 holes of a non stick mini cheesecake pan. Drop in the removable bases and set aside. Optionally, grease and flour all holes of a regular 12 hole muffin pan.
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, salt and ginger until well mixed.
In a separate large bowl, whisk together the oil, melted butter and sugars until smooth. Whisk in the eggs 1 at a time only adding the next once the last one is incorporated. Whisk in the vanilla.
Add half the dry ingredients to the wet ingredients and mix in gently with a spatula until just incorporated. Repeat with the remaining flour mixture.
Finally, gently mix in the finely grated carrot and chopped pecans.
Portion the carrot cake batter out evenly between the 9 holes of your mini cake pan. I find a large ice cream scoop helps. If using a muffin pan, only fill up to ⅔ full.
Bake for 25-28 minutes. A toothpick inserted should come out with just a crumb or two attached.
Let them cool for 5-10 minutes in the pan (or until just cool enough to handle) then carefully release from the pan by pressing up on the bases from underneath and very gently grabbing with the other hand - be careful as they’ll be delicate. Transfer them to a wire cooling rack.
Now use an offset spatula or very thin knife blade to slide between the cake and the bases to remove them and allow the cakes to cool completely before frosting.
FOR THE CREAM CHEESE FROSTING: In a stand mixer with a paddle attachment, or a large bowl with a handheld mixer, beat the butter and cream cheese, along with ½ cup of the icing sugar to combine. Scrape down the sides of the bowl and beat just a minute or so until smooth and creamy.
Add the vanilla and salt, then add the remaining icing sugar ½ at a time, beating on low just to combine. Give it a good beat on medium for 2 minutes.
Slowly drizzle in the cream as it’s beating on low and when incorporated turn the mixer up to medium-high speed for 1 minute until it’s looking whipped.
ASSEMBLING THE CARROT CAKES: Once the carrot cakes have cooled, slice them in half so they each have 2 layers.
Transfer the whipped cream cheese frosting to a piping bag with a large round nozzle attached. Pipe a dollop on the bottom layer of each cake and spread with a offset spatula or teaspoon. Place the tops on the cakes and pipe a slightly larger dollop on top. Swirl with a spatula or spoon again. Sprinkle with some extra crushed pecans if you like and serve or chill in an airtight container. Make sure to serve at room temperature.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
You can use your food processor to finely grate/chop your carrots and pecans using the grater blade or the regular blade. If using the regular blade, process the carrots until quite fine, then add the pecans and pulse until you have a breadcrumb like texture.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.