These Bite Size Carrot Cakes are the perfect dessert to feed a crowd! They are delicious, easy to make - and adorable!
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.
Recipe Ingredient Notes
To make Bite Size Carrot Cakes, you will need the following ingredients:
- Carrot cake mix
- Eggs
- Oil
- Crushed pineapple (drained)
- Raisins
- Coconut
- Chopped walnuts
- Cream Cheese Frosting
- Orange Frosting
- Green Frosting
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Bite Size Carrot Cakes
- Preheat oven to 325℉.
- 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.
Storage Instructions
To store cupcakes, make sure to let them completely cool. Unfrosted cupcakes are easier to store after baking, then frosted cupcakes.
- Container: Always store cupcakes in an airtight container to prevent the air from drying them out and contamination. We like to store cupcakes in this container.
- Counter: Unfrosted cupcakes can be stored at room temperature (and out of sunlight) for one day.
- Refrigerator: You can keep cupcakes in the refrigerator for 2-3 days. Before eating, allow them time to come back to room temperature before serving. If you ice them with the cream cheese frosting, we recommend refrigerating them.
Enjoy More Delicious Cupcake Recipes
Cupcakes are a delicious treat for kids and adults alike. Check out our comprehensive list of cupcake recipes!
- Confetti Cupcakes with Homemade Strawberry Buttercream Frosting
- Texas Sheet Cake Cupcakes
- Easy Vanilla Cupcake
- Neapolitan Cupcakes
Bite Size Carrot Cakes Recipe
These Bite Size Carrot Cakes are the perfect dessert to feed a crowd! They are delicious, easy to make – and adorable!
Serving Cupcakes
Video
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℉.
- 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.
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
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