Bite Size Carrot Cakes Recipe

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Published: April 1, 2021Author: Steph Loaiza
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These Bite Size Carrot Cakes make the perfect little Easter treat and are simple to make.
Bite Size Carrot Cakes Recipe

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.

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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:

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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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