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Delicious mini carrot cakes: a nutty and moist treat for all occasions

Delicious mini carrot cakes: a nutty and moist treat for all occasions

Discover the charm of these delicious mini carrot cakes, each one a perfect nutty bite and a moist and tender cake. Infused with the freshness of carrots and the crunch of walnuts, these mini cakes are not only adorable but also full of flavor. Perfect for serving at get-togethers or as a personal treat, these cakes bring a healthy touch to any dessert table.

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Why you'll love it:
These mini carrot cakes are fun to eat and easy to love with their perfectly balanced flavors and textures. The combination of cinnamon and vanilla adds a warm, aromatic touch that complements the natural sweetness of the carrots and the rich, earthy taste of the nuts. The softness of the cake, thanks to the inclusion of milk and vegetable oil, ensures that every bite is as satisfying as it is delicious.

Perfect occasion:
These mini cakes are ideal for various occasions. Serve them at brunches, high teas or as a sophisticated addition to a dessert buffet at weddings or birthday parties. They're also perfect for packing in lunch boxes for a special treat or giving away at a bake sale. Their size makes them particularly suitable for gatherings where guests want to enjoy a variety of desserts.

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Decorating Tips:
replaces the word nice with empty enhance their appearance, you can top these mini carrot cakes with a dollop of cream cheese frosting and a sprinkle of finely chopped walnuts. For a festive touch, add a little carrot-shaped almond paste or a dusting of powdered sugar. Edible flowers or a drizzle of caramel are also great ways to garnish these cakes, making them even more irresistible.

Ingredients:

  • 100g walnuts, roughly chopped
  • 200 g all-purpose flour
  • 150 g) sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon cinnamon
  • A pinch of salt
  • 3 medium eggs
  • 120 ml of vegetable oil
  • 120 ml of milk
  • 1 teaspoon of vanilla extract
  • 3-4 carrots (about 200 g), grated
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Instructions:

  1. Preparation: Preheat your oven to 180°C (350°F). Butter a square muffin mold, each mold measuring 6.5 cm x 6.5 cm.
  2. Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.
  3. Combine wet ingredients: In another bowl, beat eggs, oil, milk and vanilla extract until well combined.
  4. Add the carrots and walnuts: Stir grated carrots and chopped walnuts into wet mixture until evenly distributed.
  5. Combine the mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until well combined to keep the dough tender.
  6. Fill the molds: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Cook: Place in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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Enjoy these delicious mini carrot cakes, a tasty celebration of simple ingredients and exquisite flavors, perfect for any cozy event or gathering!

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