Mini Carrot Cakes With Cranberry Caramel Sauce Recipe

Name: Mini Carrot Cakes With Cranberry Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dried cranberries; 1/3 cup packed brown sugar; 1/4 cup water; 2 tablespoons butter; 2 tablespoons honey; 1/4 teaspoon vanilla extract; 2/3 cup all-purpose flour; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 cup sugar; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1 teaspoon grated orange zest; 1 cup shredded carrots; Whipped cream or vanilla ice cream, optional

Servings: persons

3/4 cup dried cranberries
1/3 cup packed brown sugar
1/4 cup water
2 tablespoons butter
2 tablespoons honey
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 cup shredded carrots
Whipped cream or vanilla ice cream, optional

1
Preheat oven to 350u00b0. In a small saucepan, bring the first five ingredients to a boil over medium-low heat. Simmer until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Keep warm.
2
Whisk flour, pie spice, baking powder, baking soda and salt. In another bowl, mix egg, sugar, oil, vanilla and orange zest until blended; add carrots. Stir flour mixture in to carrot mixture just until moistened. Fill ten greased muffin cups about half full. Bake until edges are golden brown and a toothpick inserted in center of cakes comes out clean, about 12 minutes. Run a small knife around sides; cool on wire rack 5 minutes before removing.
3
Serve warm with cranberry caramel sauce. If desired, serve with whipped cream or ice cream.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup dried cranberries, 1/3 cup packed brown sugar, 1/4 cup water, 2 tablespoons butter, and more.

Yes, Mini Carrot Cakes With Cranberry Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Carrot Cakes With Cranberry Caramel Sauce

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