Bite Size Carrot Cakes Recipe
These Bite Size Carrot Cakes make the perfect little Easter treat and are simple to make.
Non-stick Cooking Spray
Mini Muffin Tin
- 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
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.
- If you use a regular size muffin pan. Cook for 21 minutes and use 1/4 cup batter in each tin.
Calories: 84kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 79mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg