Mini Carrot Cakes with Cream Cheese Icing
Like your normal carrot cake, but mini! These moist mini carrot cakes go deliciously with the super soft, silky cream cheese icing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakewithamy.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Piping bag
- Muffin tin
- Whisk
- Mixing bowl
- Spoon
- Sifter
- Grater
- Oven
- Skewer
- Cooling rack
- Spatula
- Measuring cup
- Measuring spoon
- Cutting board
- Kitchen timer
Ingredients
- 135 g soft brown sugar
- 120 ml vegetable oil
- 2 eggs, at room temperature
- 40 g greek yoghurt
- 1 tsp vanilla extract
- 170 g plain flour, sifted
- ⅔ tsp baking soda
- 1 ½ tsp cinnamon powder
- ⅓ tsp nutmeg powder
- ¼ tsp salt
- 170 g grated carrots
- 224 g cream cheese, at room temperature
- 100 g butter, at room temperature
- 300 g icing sugar, sifted
- 40 ml heavy cream, at room temperature
- 2 tsp vanilla extract
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