In the kitchen, nothing beats the aroma of freshly baked goods. Imagine being met with a sweet and spiced carrot cake scent wafting out from your oven. That is precisely what these Mini Carrot Cake Cups from Pampered Chef Recipe promise you.
Carrot cake is one of those desserts that you can enjoy without any guilt – thanks to its main ingredient, carrots – which add a natural sweetness and nutrition value to this delicious treat. You can add other ingredients to enhance the flavor, such as allspice, cream cheese, eggs, and walnuts.
But what makes these mini carrot cake cups stand out is their size! They are bite-sized fluffy cakes that sit in pretty cupcake liners, topped with powdered sugar or even some chopped nuts. It’s like having your cake and eating it too!
These mini carrot cake cups are relatively easy to make, with only a few steps involved. And you don’t need any fancy equipment – just use a mini muffin pan and let them bake in the oven till they rise and turn golden brown on top. Their cute presentation also makes them perfect for parties or even as an everyday snack.
So roll up your sleeves, put on your apron, get your baking hats on, and let’s explore how to make these delightful mini carrot cake cups that will sure to please all taste buds!
Why You’ll Love This Recipe
Are you looking for a quick and easy dessert recipe that is also packed with flavor? Look no further than these Mini Carrot Cake Cups from Pampered Chef!
There are so many reasons to love this recipe. First and foremost, it’s carrot cake – a classic dessert that is always a crowd pleaser. But these mini cups take it to the next level by combining the beloved flavors of carrot cake with the convenience of individual portions.
Not only are these Mini Carrot Cake Cups delicious, but they’re also incredibly easy to make. With only six simple ingredients, including a box of yellow cake mix and shredded carrots, you can whip up a batch in no time. Plus, this recipe yields 18 mini cups, making it perfect for sharing at parties or events.
But perhaps the best thing about these Mini Carrot Cake Cups is their versatility. You can easily switch up the recipe by adding chopped walnuts for some crunch or trying out different frosting flavors. The possibilities for customization are endless!
So whether you’re in the mood for a sweet treat or need a quick dessert for a get-together, these Mini Carrot Cake Cups are sure to satisfy your cravings. Don’t just take my word for it – give this recipe a try and see for yourself why it’s a favorite among Pampered Chef desserts!
- 1 package (9 oz/250 g) yellow cake mix
- 1 teaspoon (5 mL) ground allspice
- 2 medium carrots, peeled and coarsely grated (2 cups/500 mL)
- 1 egg
1/2 cup (125 mL)vegetable oil
- Cream Cheese Frosting
- 1 package (8 oz/250 g) cream cheese, softened
- 1/4 cup (60 mL) vegetable oil
- 1/4 cup (60 mL) powdered sugar
- Optional toppings:
1/2 cup (125 mL)thawed frozen whipped topping
2 tablespoonschopped walnuts
The recipe requires only a few ingredients that you will love. This recipe is all about carrots, which are the stars of the show. The key to the best carrot cake is properly measuring everything and following the steps correctly. It’s that simple.
The Recipe How-To
Now that you have all the ingredients you need, it’s time to start baking!
Step 1: Preheat the oven
We’ll start by preheating the oven to 350°F.
Step 2: Make the batter
In a large mixing bowl, combine the yellow cake mix, allspice, flour, baking soda, sugar, carrots, eggs, and vegetable oil. Mix well until everything is evenly combined.
Step 3: Fill the muffin cups
Next, grease a muffin pan or line it with paper muffin cups. Using a measuring cup or cookie scoop, fill each muffin cup about 3/4 of the way full with batter.
Step 4: Bake the cupcakes
Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Step 5: Prepare the cream cheese topping
While the cupcakes are baking, beat together cream cheese, powdered sugar, and vanilla until light and fluffy.
Step 6: Finish and serve!
Once the cupcakes are done baking and have cooled for a few minutes, use a spoon or piping bag to insert some of the cream cheese mixture into each one. Optionally, top with chopped walnuts for additional flavor and texture.
That’s it – your mini carrot cake cups are ready to enjoy!
Substitutions and Variations
In baking, there’s always room for experimentation and customization. Here are some substitutions and variations you can make to put a unique twist on these Mini Carrot Cake Cups:
– Mix up the nuts: Instead of using walnuts in the recipe, you could try pecans, almonds or hazelnuts for a different flavor.
– Swap out the cream cheese frosting: If you’re not a fan of cream cheese frosting, you could try substituting it with buttercream frosting, vanilla glaze or even whipped cream.
– Go gluten-free: If you need to avoid gluten, you can swap out the all-purpose flour with a gluten-free flour blend. The recipe will still turn out delicious!
– Try different spices: While allspice is common in carrot cake recipes, you could try experimenting with other warm spices like cinnamon or nutmeg to give it a different flavor.
– Use different vegetables: Don’t limit yourself to just carrots! You could add zucchini or sweet potato to the batter for some variety.
– Make it a full-sized cake: Instead of making mini cakes, use this recipe to make a full-sized carrot cake. Simply pour the batter into a 9×13 inch pan and adjust the baking time accordingly.
Remember to be creative and have fun while experimenting with substitutions and variations for this recipe. Who knows – maybe you’ll discover a new family favorite!
Serving and Pairing
When serving these delicious mini carrot cake cups, there are endless pairing possibilities. These treats are rich, moist and flavorful with a hint of allspice throughout, which makes for an ideal dessert partner to a hot cup of coffee or tea.
If you’re serving a small crowd or hosting a get-together, you can also serve some whipped cream on the side as this will amplify the flavor to another level. Additionally, these mini carrot cake cups can be topped with chopped walnuts (optional), adding more crunch to every bite.
If you have a sweet tooth, treat yourself to some ice cream (vanilla or cinnamon flavors) or your favorite frosting on top of the cakes. Simple pairings work best because these little treats are already packed with flavor.
Alternatively, you might consider serving them with fresh fruit after dinner. Strawberries or blackberries make beautiful accompaniments to these little cakes since they add natural sweetness and provide a refresh palate cleanser.
These mini carrot cake cups also make great snacks for kid’s lunch boxes! You could serve them aside baby carrots and enjoy the full taste range not only in meals but even in snack and brunch settings.
Make-Ahead, Storing and Reheating
These mini carrot cake cups are not only delicious, they are also perfect for make-ahead and storing. You can bake a batch of these delightful mini cakes ahead of time and store them in an airtight container at room temperature for up to three days. To ensure the freshness of your carrot cake cups, don’t forget to let them cool completely before placing them in the container.
If you want to store them longer than three days, however, I would recommend freezing them. Simply wrap each carrot cake cup individually in plastic wrap and store them in the freezer for up to one month. When you’re ready to enjoy them, simply let them thaw at room temperature for about an hour.
Reheating these mini cakes is simple as well. You can either pop them in your oven for five minutes at 350°F or microwave them for about fifteen seconds until they’re warm and ready to indulge in.
I highly recommend reheating your carrots cake cups before serving because it enhances their taste and texture. Trust me, biting into a warm, soft, moist and heavenly spiced mini carrot cake cup will make you want more!
Now that you know how to make ahead, store and reheat these miniature treats with ease you can whip up another batch of this recipe anytime without stress.
Tips for Perfect Results
Making carrot cake cups may seem like a straightforward task, but there are some tips and tricks that can ensure they come out perfectly every time. As an experienced baker who has made many mini carrot cakes, here are my top tips for getting the best results:
1. Grate the carrots finely: One of the most important steps in this recipe is to grate the carrots finely. This allows them to cook completely in the oven and also gives the cake a more uniform texture. Invest in a good grater or food processor and take your time to grate the carrots finely.
2. Let ingredients come to room temperature: It’s important to let your cream cheese and eggs come to room temperature before starting with the recipe. This will help them mix together easily and create a smoother batter. You don’t want lumps of cream cheese or slightly cooked eggs in your delicious mini carrot cake cups.
3. Don’t overmix: When it comes to mixing the ingredients together, less is more. Use a wooden spoon or spatula for mixing, and avoid using an electric mixer as it may overmix the batter, making it too dense or tough.
4. Avoid opening the oven too early: Be patient and avoid opening the oven too early while your cakes are baking because this can cause them to fall flat. Let the cakes cook for at least 15 minutes before peaking through the oven window.
5. Add nuts as desired: If you’re a fan of nuts, you can sprinkle some chopped walnuts on top of the cakes before baking them. The addition of nuts in this recipe creates additional crunchiness and some extra nutrition.
By following these simple tips, I hope you’ll be able to whip up perfect mini carrot cake cups every time and be admired by your friends as an expert baker!
Before I conclude this recipe article, here are some frequently asked questions about the Mini Carrot Cake Cups to ensure that your baking experience goes smoothly.
Why did my carrot cake cupcakes sink in the middle?
When making a cake, it’s important to ensure that it rises properly and maintains its shape. Unfortunately, there are a few different factors that can cause a cake to sink in the middle. These may include using a pan that’s too small, adding too much liquid to the batter, or opening the oven door or moving the pan around while the cake is baking. To avoid these issues and achieve a perfectly shaped cake, it’s important to pay attention to these potential causes and take steps to prevent them.
Why is my carrot cake not moist?
Getting a moist and delicious cake can be challenging, as it’s easy to make mistakes that result in a dry and unpleasant texture. This usually happens due to the usage of the wrong ingredients or through errors while mixing the batter. Overbaking or using high temperature can be a common mistake too. However, with the right knowledge and techniques, you can avoid these pitfalls and bake a perfectly moist cake every single time.
How do you make Mary Berry easy carrot cake?
For this delightful treat, we’ll need some common kitchen ingredients. Gather 150ml of sunflower oil, as well as some extra for greasing, 250g of self-raising wholemeal flour, 2 teaspoons of baking powder, 150g of Billington’s Unrefined Light Muscovado Sugar, 60g of chopped walnuts, 125g of grated carrots, 2 ripe bananas, and 2 free-range eggs. Let’s get started on the recipe!
Can Costco mini carrot cakes be frozen?
Here’s a useful tip for those who enjoy baking: this particular cake is quite accommodating when it comes to leftovers! It freezes exceptionally well, which means that even if you’re only baking for a small household, you can still enjoy this delicious cake without worrying about waste. As for the cake itself, it’s an excellent choice for festive occasions and gatherings like Christmas or Thanksgiving. Whether you’re baking for a large group or just a few family members, this cake is sure to impress.
In conclusion, these Mini Carrot Cake Cups are an easy and delicious dessert that everyone will love. With a moist and flavorful cake base, a creamy cream cheese frosting, and a crunchy sprinkle of walnuts on top, they are truly irresistible. Whether you’re making them for a special occasion or just as a fun weekend treat, these Mini Carrot Cake Cups are sure to impress.
So why not give this recipe a try? With simple ingredients and easy-to-follow instructions, you’ll be whipping up these little cakes in no time. Plus, with the many variations and substitutions available, you can customize this recipe to your liking!
Thank you for choosing this recipe from Pampered Chef – I hope it becomes one of your new favorite desserts!
Mini Carrot Cake Cups - Pampered Chef Recipe
- 9 ounces yellow cake mix (1 pkg or 250 g)
- 1 1/2 teaspoons allspice
- 1 egg
- 2 tablespoons vegetable oil
- 2 medium carrots, peeled, divided
- 6 ounces cream cheese, softened (175 g)
- 3/4 cup powdered sugar
- 1/2 cup frozen whipped topping (thawed)
- 1/4 cup chopped walnuts (optional)
- 1. Preheat oven to 350 degree F (180 C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 1/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
- 2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.
- 3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
- Cooks Tips: If desired, Cinnamon Plus Spice Blend can be substituted for the allspice.
- U.S. Nutrients per serving (1 tartlet): Calories 100, Total Fat 5g., Saturated fat 2.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 1 g, Sodium 100 mg, Fiber 0 g.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.