Mini Marvelous Carrot Cakes - Gluten Free
These marvelous little cakes boast a luxurious cream cheese frosting (natural food dye) and are moist, perfectly spiced and will be a hit of any party. Enjoy these tempting Marvelous Mini Carrot Cakes - can use regular flour too!
Servings: 18 mini carrot cakes
Equipment
- 1 muffin tin pan (can use muffin cups inside)
Ingredients
First in bowl add:
- 1 large egg
- 1 large egg white
- 1/2 cup carrots finely grated, gently packed
- 1/3 cup neutral oil such as safflower oil Expeller Pressed
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh pineapple small dice, patted removing excess juice
Add these to the bowl:
- 1/3 cup pure cane sugar
- 3 tablespoons unsweetened shredded coconut
- 1/4 cup walnuts small chop
- 3/4 cup gluten free flour blend Yes - can use regular flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons yellow raisins optional
Instructions
- Prepare ingredients. In a large bowl, whisk the egg and egg white. Add remaining 4 ingredients, mix with a rubber spatula.
- Add the remaining 8 ingredients to the bowl, combine with a rubber spatula until just mixed thoroughly - do not overmix. (Raisins are optional.) Refrigerate for 15 minutes (to hydrate the flour, also aids for a higher rise.) Preheat the oven, middle rack to 400 degrees.
- Oil each cavity of a mini 24 muffin tin (can use paper liners instead.) Scoop the batter using 1 1/2 inch cookie/ice cream scoop into 18 cavities. Will be about 1 1/2 tablespoons #50. Reduce heat to 350 degrees.
- Bake for 12 minutes, until nicely risen and firm on top. Remove from oven, let rest 10 minutes then remove the cakes to a wire rack to cool completely.
- Make Cream Cheese Frosting (Orange and White Swirled) - see Notes.
Notes
My Cream Cheese Frosting:
In a small bowl add 4 tablespoons unsalted butter and 3 ounces cream cheese - both room temperature. Stir well with a wire whisk until very creamy. Add 1 1/2 cups confectioner's sugar (I sift in) and 1/2 teaspoon vanilla extract - whisk well.
Two-toned Frosting:
Keep half white, add half frosting to a small bowl. To a small bowl add 1/8 teaspoon natural orange powder with 1/4 teaspoon water (or carrot juice if you have.) Stir to dissolve - add the frosting. Supernatural Dye-Free Food Coloring I used (orange.)
Pipe Decoration:
To a pastry bag - add open star metal tip # 1M or similar. Add white frosting to one side, orange to the other. Twist bag and pipe over the mini carrot cakes. Guide around the outside, ending in the center.
Optional - top with candied carrots and fine rosemary sprigs. No piping bag - no problem! Simply use a small butter knife and swirl the 2 colored frostings on top of each cake. They will taste just as good. Nutritional analysis does not include frosting. This recipe may not be reproduced without the consent of its author, Karen Sheer.
In a small bowl add 4 tablespoons unsalted butter and 3 ounces cream cheese - both room temperature. Stir well with a wire whisk until very creamy. Add 1 1/2 cups confectioner's sugar (I sift in) and 1/2 teaspoon vanilla extract - whisk well.
Two-toned Frosting:
Keep half white, add half frosting to a small bowl. To a small bowl add 1/8 teaspoon natural orange powder with 1/4 teaspoon water (or carrot juice if you have.) Stir to dissolve - add the frosting. Supernatural Dye-Free Food Coloring I used (orange.)
Pipe Decoration:
To a pastry bag - add open star metal tip # 1M or similar. Add white frosting to one side, orange to the other. Twist bag and pipe over the mini carrot cakes. Guide around the outside, ending in the center.
Optional - top with candied carrots and fine rosemary sprigs. No piping bag - no problem! Simply use a small butter knife and swirl the 2 colored frostings on top of each cake. They will taste just as good. Nutritional analysis does not include frosting. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 43mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 609IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 0.4mg