Indulge your senses with the delightful flavors of our Coconut Carrot Mini Cakes! These bite-sized treats are not just a feast for the eyes; they are a perfect blend of sweet and savory, combining the natural sweetness of shredded carrots with the tropical essence of coconut. Whether you're hosting a tea party or simply craving a sweet snack, these mini cakes are sure to impress. With just 45 minutes from prep to plate, you’ll be savoring these scrumptious delights in no time. Read on to discover how to make these irresistible treats that will leave everyone asking for the recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup shredded carrots
- 1/2 cup shredded coconut
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent the mini cakes from sticking.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well blended and set aside.
- In a separate large mixing bowl, beat the sugar and vegetable oil together until the mixture is smooth and creamy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cakes dense.
- Fold in the shredded carrots and shredded coconut gently, ensuring they are evenly distributed throughout the batter.
- Using a spoon or a small ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a mini cake comes out clean.
- Once baked, remove the mini cakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Optionally, you can frost the cooled mini cakes with cream cheese frosting or serve them plain, garnished with a sprinkle of shredded coconut for an extra touch.
- Enjoy your delicious Coconut Carrot Mini Cakes with a cup of tea or coffee!
Tips
- Prep Your Ingredients: Ensure all your ingredients are at room temperature for the best mixing results. This helps create a smoother batter and ensures even baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cakes, so be gentle!
- Add Texture: For an extra crunch, consider adding chopped nuts like walnuts or pecans to the batter. This will enhance the flavor and texture of your mini cakes.
- Check for Doneness: Since oven temperatures can vary, start checking your mini cakes at the 20-minute mark. They are done when a toothpick inserted in the center comes out clean.
- Cool Completely: Allow your mini cakes to cool completely on a wire rack before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Frosting Options: If you want to elevate your mini cakes, try topping them with a light cream cheese frosting or a simple glaze. A sprinkle of shredded coconut on top adds a lovely finishing touch!
- Storage Tips: Store any leftover mini cakes in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 35mg
