Bite Size Carrot Cakes Recipe

These Bite Size Carrot Cakes make the perfect little Easter treat and are simple to make.

I saw some of these small Bite Size Carrot Cakes at Paradise Bakery and thought they were so cute.

Easter is one of our favorite holidays and we LOVE to make fun treats the whole family can enjoy!

These Bite Size Carrot Cakes make the perfect little Easter treat and are simple to make.

Related recipe: Instant Pot Honey Glazed Ham Recipe

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Other favorite Easter dessert recipes:

• Easter Bunny Muddy Buddies Recipe
• 20 Fantastic Recipes for Easter Dinner
• Chocolate Dipped Strawberry Easter Eggs Recipe
• Snicker’s Bar Easter Train
• Easter Egg Basket Cupcakes
• No-Bake Chocolate Bird Egg Nest Cookies Recipe {Fun kid recipe!}
• Homemade Reese’s Eggs Recipe

Ingredients needed for Bite Size Carrot Cakes:

• 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

How to make Bite Size Cakes:

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

Serves: 48

Bite Size Carrot Cakes Recipe

These Bite Size Carrot Cakes make the perfect little Easter treat and are simple to make.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Print Pin

Ingredients

• 1 box Carrot Cake Mix
• 3 eggs
• ⅓ cup oil
• 8 ounces crushed pineapple 1 can, drained
• ½ cup raisins
• ¾ cup coconut
• ½ cup chopped walnuts
• cream cheese frosting
• orange frosting
• green frosting

Instructions

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

Video

Notes

• If you use a regular size muffin pan. Cook for 21 minutes and use 1/4 cup batter in each tin.

Nutrition

Calories: 84 kcal · Carbohydrates: 9 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 79 mg · Potassium: 67 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 18 IU · Vitamin C: 1 mg · Calcium: 19 mg · Iron: 1 mg

Equipment

• Mixing Bowl
• Non-stick Cooking Spray
• Mini Muffin Tin

Recipe Details

Course: Dessert

Cuisine: American

Other Carrot Cake Recipes:

• Coconut Carrot Cake Cupcakes Recipe
• Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe
• The Best Carrot Cake
• Frosted Carrot Cake Cookies Recipe
• White Chocolate Carrot Cheesecake Bars

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