These bite-sized carrot cakes are the perfect treat to satisfy your sweet tooth without the guilt. Moist, tender, and packed with warm spices, each mini cake is a burst of cozy flavor. With just 30 minutes from start to finish, they’re ideal for a quick dessert or a delightful snack. The subtle crunch of grated carrots adds texture, while a hint of sweetness ties it all together beautifully.
At only 84 calories per serving, these little cakes are as wholesome as they are delicious. The rich aroma of cinnamon and nutmeg fills your kitchen, making every bite feel like a hug. Whether you’re hosting friends or treating yourself, these mini delights are sure to impress with their irresistible flavor and effortless charm.
What You’ll Need for Bite-Size Carrot Cakes
- 1 box Carrot Cake Mix (or homemade carrot cake batter)
- 3 eggs
- ⅓ cup oil (vegetable or canola oil works best)
- 8 ounces crushed pineapple, drained (1 can)
- ½ cup raisins (optional, or substitute with dried cranberries)
- ¾ cup shredded coconut (sweetened or unsweetened, based on preference)
- ½ cup chopped walnuts (or pecans for a different flavor)
- Cream cheese frosting (store-bought or homemade)
- Orange frosting (for decorating)
- Green frosting (for decorating)
How to Make Bite-Size Carrot Cakes
- Preheat your oven to 325°F (163°C). Grease mini muffin tins thoroughly to prevent sticking.
- Mix the batter: In a large bowl, combine the carrot cake mix, eggs, oil, drained pineapple, raisins, coconut, and walnuts. Stir until everything is fully incorporated and the batter is smooth.
- Fill the muffin tins: Spoon the batter into the prepared mini muffin tins, filling each cup about ⅔ full to allow room for rising.
- Bake: Place the muffin tins in the preheated oven and bake for 15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the tins for 5 minutes. Then transfer them to a wire rack to cool completely.
- Frost: Once cooled, spread a layer of cream cheese frosting on top of each mini cake.
- Decorate: Use the orange frosting to pipe small carrot shapes on top of each cake. Add a touch of green frosting for the carrot tops. Serve and enjoy!
Creative Frosting Ideas for Mini Carrot Cakes
While the recipe suggests using orange and green frosting to create mini carrot designs, you can also experiment with other fun toppings! Try piping cream cheese frosting swirls for a classic look, or drizzle with a caramel glaze for extra sweetness. For a festive touch, sprinkle with chopped pecans or shredded coconut.
Perfect Pairings: Serving Suggestions
These bite-sized carrot cakes are perfect for brunch, dessert platters, or even as a sweet snack. Serve them alongside a hot cup of coffee or spiced chai tea for a cozy treat. For a party, arrange them on a tiered stand with fresh fruit or mini cupcakes for a stunning display.
Storing and Keeping Them Fresh
Store your mini carrot cakes in an airtight container at room temperature for up to 2 days. If frosted, refrigerate them for up to 5 days. To freeze, place unfrosted cakes in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting and serving.
Quick Tips for Time-Saving Success
To save time, use a small cookie scoop to portion the batter evenly into the mini muffin tins. If you’re short on ingredients, skip the raisins or walnuts—these cakes will still taste delicious! For a shortcut, use store-bought frosting and tint it with food coloring for the carrot designs.
Fun Variations to Try
Switch things up by adding shredded zucchini or applesauce for extra moisture. For a nut-free version, omit the walnuts and replace them with sunflower seeds or dried cranberries. You can also bake these in a regular muffin tin for larger portions—just adjust the baking time to 18-20 minutes.
Bite Size Carrot Cakes Recipe
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees F.
- 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.