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Mini Carrot Cake

mini carrot cake

Riddle me this. Why is carrot cake so closely associated with Easter? Is it because of the bunnies? It’s because of the bunnies, isn’t it? But while bunnies eat carrots, I am not sure they eat actually carrot cake. Too much butter and cream and flour (in this case almond flour) for those herbivorous bunnies, I would imagine. And carrots, good fresh carrots, aren’t even in season until mid to late summer. So let’s face it, there is a very tenuous connection between carrot cake and Easter. But who cares, right? Carrot cake is delicious and we’ll take just about any excuse to eat it. Easter is as good an excuse as any.

I don’t think I really used to appreciate carrot cake for the wonderful treat it is. I was always blinded by chocolate, oblivious to anything else. But as I’ve gotten older, my tastes have changed and I’ve come to appreciate that there are a world of flavors out there, each deserving of a little attention.

That’s why these little mini cakes are so perfect. I can make a cake and enjoy it, and then move on to an entirely new flavor of cake. I don’t have a week’s worth of leftover cake staring me in the face, making me feel guilty for wanting to move on to a new dessert.

So if your Easter celebrations include only a few people, or you’re craving just a wee bit of carrot cake, this is the dessert for you!

Ingredients

Cake

  • 6 tbsp almond flour
  • 3 tbsp Swerve, granular
  • 2 tbsp chopped pecans or walnuts
  • 1 tbsp unsweetened shredded coconut (or more almond flour)
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • Pinch ground cloves
  • Pinch salt
  • ¼ cup packed grated carrots (about ½ medium carrot)
  • 1 large egg
  • 1 tbsp melted butter
  • ⅛ tsp vanilla extract
  • 2 tsp water ONLY if your batter is overly thick

Frosting

  • 2 ounces cream cheese, softened
  • 1 tbsp butter, softened
  • 2 tbsp Swerve, Confectioners
  • ¼ tsp vanilla extract
  • 3 tbsp whipping cream

Instructions

Cake

  • Preheat the oven to 325F and grease 3 (three) 4-inch diameter ramekins very well.
  • In a medium bowl, whisk together the almond flour, Swerve, chopped nuts, shredded coconut, baking powder, cinnamon, cloves, and salt.
  • Stir in the shredded carrots, egg, butter and vanilla extract until well combined. If the batter is too thick to spread in the ramekins, add 2 teaspoons water.
  • Divide evenly between the prepared ramekins and spread the batter to the edges. Bake 20 to 25 minutes, until the edges are golden brown and the cakes are firm to the touch.
  • Remove and let cool in the ramekins, then run a sharp knife around the edges and loosen underneath with a thin rubber spatula. Flip out onto a wire rack.
  • NOTE: You can do just two layers if you prefer. They will be thicker so they will take longer to cook through.

Frosting

  • In a medium bowl, beat the cream cheese, butter, Swerve, and vanilla extract until well combined. Beat in the whipping cream until smooth.

To Assemble

  • Place one cake layer on a small plate and spread with ⅓ of the frosting. Top with the remaining layers and remaining frosting.

Refrigerate 30 minutes before cutting.

One thought on “Mini Carrot Cake

  1. Patti

    Your blog has helped me so many times. My husband was dx with diabetes a year ago and today thanks to you and other dedicated food bloggers… I have been able to incorporate yummy treats that keep us satisfied, as well as, keep sugar within normal limits. Delicious.

    Reply

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