Mini Carrot Cakes

par
Active Time:
40 mins

Cool Time:
1 hr 55 mins

Servings:
12

These mini carrot cakes come studded with carrot ribbons that lend their vegetal sweetness to the warmly spiced batter. Shredded sweetened coconut, chopped toasty walnuts, and golden raisins throughout add texture and intrigue to each bite of these mini delights. The silky, sweet coconut

buttercream

layered in between and on top is the perfect compliment to the tender cake.

They make an adorable option for any

Easter

gathering, but would also work well at wedding or baby showers. You’ll want to keep these in the fridge until ready to serve though, as they may start to lean if the buttercream gets too warm. If you don’t feel like stacking, you could just treat this like a

sheet cake

and slater your buttercream over the top.

Southern Living Mini Carrot Cakes on plates to serve

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster


Ingredients

Cake:


  • 2 1/4


    cups


    all-purpose flour


  • 1


    cup packed


    light brown sugar


  • 1/2


    cup


    sweetened shredded coconut


  • 1/4


    cup


    granulated sugar


  • 2


    tsp.


    baking soda


  • 2


    tsp.


    ground cinnamon


  • 3/4


    tsp.


    kosher salt


  • 1/2


    tsp.


    ground ginger


  • 1/4


    tsp.


    ground nutmeg


  • 3


    large


    eggs


  • 1


    cup


    canola oil


  • 1/2


    cup


    whole milk


  • 1 1/2


    cups


    shredded carrots

    (from 2 large peeled carrots)


  • 1/3


    cup

    finely chopped toasted

    walnuts


  • 1/3


    cup


    golden raisins

    , finely chopped

Coconut Buttercream:


  • 1 1/2


    cups


    unsalted butter

    , softened


  • 2 1/2


    tsp.


    vanilla extract


  • 1/2


    tsp.


    kosher salt


  • 1/2


    tsp.


    coconut extract

    (optional)


  • 6


    cups


    powdered sugar


  • 3-4


    Tbsp.

    well-shaken and stirred

    coconut milk

    (from 1 [13 1/2-oz.] can)


  • Toasted sweetened shredded coconut

Directions


  1. Prepare the Cake:

    Preheat oven to 350°F. Line a rimmed 17 1/2- x 12 1/2-inch baking sheet with parchment paper; set aside. Stir together flour, brown sugar, coconut, granulated sugar, baking soda, cinnamon, salt, ginger, and nutmeg in a large bowl until combined; set aside.

  2. Whisk together eggs, oil, and milk in a medium bowl. Add egg mixture to flour mixture; stir until smooth. Fold in carrots, walnuts, and raisins until combined.

  3. Spread batter evenly into prepared baking sheet using a spoon or an offset spatula. Bake in preheated oven until a wooden pick inserted in center of Cake comes out clean, 15 to 20 minutes, rotating pan 180 degrees halfway through bake time. Let cool completely in pan on a wire rack, about 1 hour.


  4. Prepare the Coconut Buttercream:

    When Cake is cool, beat butter, vanilla, salt, and coconut extract (if desired) in a large bowl with a hand mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, 2 cups at a time, alternating with 1 tablespoon of the coconut milk after each addition, beating until combined. Beat in remaining 1 tablespoon coconut milk, 1 teaspoon at a time, as needed to achieve a smooth and thick consistency. Place Coconut Buttercream in a piping bag fitted with a 1/2-inch French (fluted) open star tip.

  5. Use a 2 1/2-inch round cookie cutter to cut Cake into 24 rounds. (Reserve scraps for another use.)

    Southern Living Mini Carrot Cakes cutting the circles out of the cake

    Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster


    Place 1 cut Cake round on a plate or platter; pipe an even layer of the Coconut Buttercream over top.

    Southern Living Mini Carrot Cakes piping the frosting on the cake layers

    Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster


    Cover with another Cake round. Pipe buttercream on top of stacked rounds as desired.

    Southern Living Mini Carrot Cakes assembling the cakes

    Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster


    Repeat with remaining Cake rounds and butter- cream. Garnish with toasted coconut. Store in refrigerator until ready to serve.