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Bite Size Carrot Cakes Recipe

These Bite Size Carrot Cakes make the perfect little Easter treat and are simple to make.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake, easter, Easter Cupcakes, Easter ideas
Servings: 48
Calories: 84kcal

Equipment

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

Ingredients

  • 1 box Carrot Cake Mix
  • 3 eggs
  • 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: 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