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decorated mini Easter egg cakes on plate

Carrot Mini Easter Egg Cakes

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  • Author: Elizabeth Farr
  • Total Time: 1 hour 20 minutes
  • Yield: 7 small cakes 1x

Description

These adorable Easter egg cakes are really just a different form of carrot cake cupcakes.  Made with a simple one-bowl batter, these are as easy to bake as they are to decorate.  Farmer MacGregor would’ve had a hard time keeping Peter Rabbit from these.

Ingredients

Scale

Butter and breadcrumbs or flour, for the pan

Carrot cake batter

  • 1 large egg
  • 6 Tablespoons granulated sugar (75 g)
  • 1/4 cup  carrot juice (or orange or apple, I’m using Bolthouse Farms Pineapple Carrot Orange from my grocery store), (59 mL)
  • 6 Tablespoons cold-pressed sunflower or avocado oil (59 mL)
  • 1 teaspoon vanilla paste or vanilla extract
  • 2/3 cup all-purpose flour (86 g)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large carrot
  • 3 Tablespoons coconut flakes

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  • 3 Tablespoons chopped walnuts
  • 3 Tablespoons drained, chopped canned pineapple (don’t use crushed as it is too juicy)

Cream Cheese Icing

  • 4 Tablespoons butter, at room temperature (57 g)
  • 4 ounces full fat cream cheese, softened (113 g)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120 g)
  • 1 Tablespoon carrot juice from above

 

 

Instructions

Preheat the oven to 350 F (180 C).  Grease the pan with a little melted butter and then either flour it or coat the insides with breadcrumbs.

Prep the mix-ins

  1. Shred the carrots either in a food processor

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     of a box grater. Chop the nuts. Drain the pineapple and chop it into small pieces.

Make the batter

  1. Whisk the egg with the sugar and vanilla until smooth.
  2. Add in the oil, juice, baking soda, cinnamon, and salt, whisking until smooth.
  3. Add in the flour, nuts, carrot shreds, pineapple, and coconut. Stir just until you have a smooth batter.

Bake the cakes

  1.  Fill the pan with the batter almost up to the top.  You should be able to fill 7 of the 8 wells in the pan.
  2. Bake the cakes for 20-25 minutes until a toothpick inserted into the center of each cake comes out clean.
  3. Let the cakes cool in the pan for about 5 minutes before overturning them onto a rack to finish cooling. Loosen any of the top edges before you do this.
  4. Cut away any extra cake around the cake shape (Snacks!).

Frosting crumb coat

  1. Beat the frosting ingredients together with a hand mixer or a stand mixer until smooth and creamy. cream cheese frosting
  2. Spread a small amount of frosting over the cake just to cover the surface.
  3. Place the cakes in the freezer for about 10 minutes. This will set the frosting so that it’s easier to spread on the top layer of frosting cleanly.

Finish decorating

  1.  Use an offset spatula

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     or butter knife to smooth on more frosting to make a nice pretty layer.
  2. Add some sprinkles over your cakes in stripes or other patterns.
  3. Chill the cakes until serving on a sheet tray, setting each one on a muffin liner as you would a cupcake.  Store the cupcakes in a covered container for up to 1 week.

Notes

Pipe the frosting: If you’d prefer to pipe the frosting on, take out the extra juice in the frosting.  Still crumb coat the cakes with a thin layer of frosting.  From there you can scoop the frosting into a piping bag with a decorative tip.  Only do this if your kids are bigger with enough hand strength to squeeze out the frosting.  Otherwise, the thinner, more spreadable frosting is much easier for kids to work with.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Find it online: https://bakingwithtradition.com/mini-easter-egg-cakes/