Mini Floral Carrot Cakes

Mini Floral Carrot Cakes

These mini floral carrot cakes are the perfect Springtime or even Easter breakfast to serve the family! This recipe can be easily doubled to serve a larger gathering. They can be left unfrosted and baked in a muffin pan for super moist carrot cake muffins too. For my extra lovely sweet-tooth friends, I highly recommend this delicious (and super pretty) cream cheese frosting. You can find this mini loaf pan here. And if you choose to do the flowers, you will also want to grab a palette knife.

Mini Carrot Cakes

Makes: 8 individual serving mini cakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup vegetable oil
• 1/3 cup light brown sugar, tightly packed
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cups freshly grated carrots

Instructions

1. Preheat the oven to 350°F and prepare an 8-cavity, mini loaf pan with cooking spray. Set aside.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt.
3. In a separate bowl, stir together the oil, brown sugar, eggs, and vanilla extract. Add to the dry ingredients with a rubber spatula until well incorporated. Add the grated carrots and stir together until well mixed.
4. Add the mixture to the loaf pan slots equally, filling each slot about 1/2.
5. Bake for 20 minutes or until a toothpick can poke the center and come out clean.
6. Let cool on a drying rack before decorating.

Cinnamon Cream Cheese Buttercream

Ingredients

• 4 oz cream cheese
• 1/4 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. In an electric mixer, whip together the butter and cream cheese for a few minutes until light and fluffy.
2. Add vanilla extract and mix until just combined.
3. Add the powdered sugar and mix on low, medium, and then high speed until a frosting consistency is achieved.
4. Set aside about a 1/4 of the frosting. Using a spatula, spread a layer of white frosting on the tops of each mini cake.
5. Add 1/2 cup powdered sugar to the remaining 1/4 cup frosting and whisk on high until light and fluffy. This will create a more rigid texture for the flowers.
6. Place the frosting on a work surface, I use a smooth plastic cutting board. Add a drop of pink gel food coloring to the frosting and mix together with a palette knife. Create the petals of the flowers on the board and transfer or on the cake using the palette knife. Long and slender knives will create long and slender petals. Add yellow food coloring next for the centers of the flowers. I used a toothpick to get the texture of these flower centers. And finally, add green food coloring for the leaves.