Bite Size Carrot Cakes Recipe
I saw some of these small carrot cake cupcakes at Paradise Bakery and thought they were so cute. Easter is one of our favorite holidays, and we love to make fun treats the whole family can enjoy! These bite size carrot cakes make the perfect little Easter treat and are simple to make.
Ingredients · Servings 48
- 1 box Carrot Cake Mix
- 3 eggs
- ⅓ cup oil
- 8 ounces crushed pineapple (1 can, drained)
- ½ cup raisins
- ¾ cup coconut
- ½ cup chopped walnuts
- cream cheese frosting
- orange frosting
- green frosting
Method · 30 min
- Preheat oven to 325℉.
- Mix together cake mix, eggs, oil, pineapple, raisins, coconut, and walnuts until completely incorporated.
- Spoon the mixture into greased mini muffin tins, until each one is about 2/3 full.
- Bake for 15 minutes.
- Let cool completely, and then top with cream cheese frosting.
- I used the orange and green frosting to make mini carrots on top.
Recipe Ingredient Notes
To make Bite Size Carrot Cakes, you will need the following ingredients:
- Carrot cake mix
- Eggs
- Oil
- Crushed pineapple (drained)
- Raisins
- Coconut
- Chopped walnuts
simple kitchen tools. We recommend using the following equipment:
How to Make Our Bite Size Carrot Cakes
Storage Instructions
- Container: Always store cupcakes in an airtight container to prevent the air from drying them out and contamination. We like to store cupcakes in this container.
- Counter: Unfrosted cupcakes can be stored at room temperature (and out of sunlight) for one day.
- Refrigerator: You can keep cupcakes in the refrigerator for 2-3 days. Before eating, allow them time to come back to room temperature before serving. If you ice them with the cream cheese frosting, we recommend refrigerating them.
