Bite-Size Carrot Cakes

Published: November 6, 2013Updated: January 25, 2019Author: Steph Loaiza
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Bite-Size Carrot Cakes

I saw some of these at Paradise Bakery- and they looked absolutely heavenly! I knew I could make these cute bite-size cakes at home, complete with the carrot on top! Not only do they look great, but they taste great – and it makes a ton!

Serves: 48

Bite-Size Carrot Cakes

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 carrot cake mix
  • 3 eggs
  • 1/3 cup oil
  • 1 8 oz can crushed pineapple (drained)
  • 1/2 cup raisins
  • 3/4 cup coconut
  • 1/2 cup chopped walnuts
  • Cream Cheese Frosting
  • Orange Frosting
  • Green Frosting

Instructions

  1. Preheat oven to 325 degrees F.
  2. Mix together cake mix, eggs, oil, pineapple, raisins, coconut, and walnuts until completely incorporated.
  3. Spoon the mixture into greased mini muffin tins, until each one is about 2/3 full.
  4. Bake for 15 minutes.
  5. Let cool completely, and then top with cream cheese frosting.
  6. I used the orange and green frosting to make mini carrots on top.

Nutrition

Calories

709 cal

Fat

35 g

Carbs

77 g

Protein

26 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
2125
https://www.sixsistersstuff.com/recipe/bite-size-carrot-cakes/

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  1. Shelley says:
    November 6, 2013
    when we lived near Phoenix and my sister and I would hit the mall...well a cup of coffee and 2 of these little babies was my treat....LOVED them...
    Reply
  2. Liz says:
    November 6, 2013
    Thank you, Steph - nice recipe.
    Reply
  3. Laura @ Lauras Baking Talent says:
    November 6, 2013
    These look super fun and yummy! Thanks for sharing :)
    Reply
  4. Joan says:
    November 7, 2013
    How do I block those ungodly loud ads???? They are almost enough to drive me away. The mini-carrot cakes may grace the table for my stitch group ... very soon.
    Reply
  5. ellen says:
    November 8, 2013
    I made these today. Five stars. I didn't put raisins in them and I used regular size muffin pan. Cooked for 21 minutes to cook and use 1/4 cup batter in each tin.
    Reply
  6. Peggy says:
    November 19, 2016
    Look great, but I don't do pineapple ever. Have to see if I have a carrot cake recipe I can substitute.
    Reply
  7. Darlene says:
    January 24, 2019
    The recipe does not say whether the crushed pineapple is drained or undrained. Can you please let me know about that. I was going to make these tonight but need this question answered before I proceed. Thanks.
    Reply
    • Cyd says:
      January 25, 2019
      You will want to drain the pineapple.
      Reply
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