Classic Easy Carrot Cake Bites
These classic easy carrot cake bites are moist, flavorful, and perfect for a quick snack or dessert. They can be made with or without a delicious cream cheese frosting.
Equipment
- oven
- large bowl
- mini muffin tin
- wire rack
- whisk
- baking sheet
- stand mixer or hand mixer (for frosting)
Ingredients
Cake Bites
- 1.5 cups finely grated fresh carrots
- 1.5 cups all-purpose flour
- 1 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
- 1/4 cup raisins optional
Cream Cheese Frosting (optional)
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1.5 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare a mini muffin tin or baking sheet.
- In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs, vegetable oil, and vanilla extract until smooth.
- Combine wet and dry ingredients by gently stirring until just mixed, avoiding overmixing.
- Fold in the grated carrots, and optional walnuts/pecans and raisins.
Baking
- Spoon batter into the prepared muffin tin (two-thirds full) or roll into small balls for baking.
- Bake for 12-18 minutes, or until a toothpick comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Frosting (Optional)
- If frosting, beat softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread or pipe frosting onto each cooled carrot cake bite.
Notes
For best results, make sure all cold ingredients for the frosting are at room temperature.