Mini carrot cakes with brown butter cream cheese frosting are a delightful twist on the classic carrot cake. These bite-sized treats are perfect for parties, gatherings, or simply as a sweet indulgence.
The cakes are moist and flavorful, packed with grated carrots, crushed pineapple, and warm spices like cinnamon and nutmeg.
The real star, however, is the brown butter cream cheese frosting. Browning the butter adds a rich, nutty depth to the traditional cream cheese frosting, elevating these mini cakes to a whole new level of deliciousness.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
For the Brown Butter Cream Cheese Frosting:
- 1/2 cup unsalted butter
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots, crushed pineapple, walnuts, and raisins, if using.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the mini cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
To prepare the frosting, melt the butter in a saucepan over medium heat. Cook, stirring frequently, until the butter turns a deep golden brown and has a nutty aroma.
Remove from heat and let it cool to room temperature. In a large bowl, beat the cooled brown butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated. Stir in the vanilla extract.
Once the mini carrot cakes are completely cool, frost them generously with the brown butter cream cheese frosting. Serve and enjoy these delightful treats that perfectly blend the warm spices of carrot cake with the rich, nutty flavor of brown butter frosting.
FAQs:
Can I make these mini carrot cakes ahead of time? Yes, you can bake the mini carrot cakes a day in advance. Store them in an airtight container at room temperature. Prepare the frosting and frost the cakes on the day you plan to serve them for the best texture and flavor.
Can I freeze the mini carrot cakes? Absolutely! You can freeze the unfrosted mini carrot cakes in an airtight container for up to 2 months. Thaw them at room temperature, then frost them with the brown butter cream cheese frosting before serving.
