Name: Bite Size Carrot Cakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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!

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Questions & Reviews

Shelley says:

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...
Liz says:

Thank you, Steph - nice recipe.
Laura @ Lauras Baking Talent says:

These look super fun and yummy! Thanks for sharing :)
Joan says:

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.
ellen says:

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.
Peggy says:

Look great, but I don't do pineapple ever. Have to see if I have a carrot cake recipe I can substitute.
Darlene says:

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.
Cyd says:

You will want to drain the pineapple.
Gale DiVeglio says:

Want to make these for Easter. How long in advance can I make them?
Momma Cyd says:

You should be able to make them at any time. Be sure to freeze them in an airtight container. And you'll want to be sure that you don't squish the cute carrot on top.
Christy says:

In the video you added water, but it is not listed in the recipe? Please let me know if I need it- thank you!
Bobbi @ Six Sisters says:

That's a great catch - if your box of cake mix calls for water then add it when mixing the cake mix at the start