Mini Carrot Cakes with Cream Cheese Glaze Recipe

Name: Mini Carrot Cakes with Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pan release spray, for greasing; 1/2 cup pecan halves; 1 1/2 cups whole wheat pastry flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 cup light brown sugar; 1/2 cup 2-percent Greek yogurt; 1/3 cup vegetable oil; 1 teaspoon pure vanilla extract; 1 teaspoon finely grated lemon zest; 3 large eggs; 3 cups shredded carrot (about 3/4 pound); 1/2 cup plus 2 tablespoons confectioners' sugar; 2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature; 1 teaspoon lemon juice; 1/4 teaspoon pure vanilla extract; Pinch fine salt; Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional

Servings: persons

Pan release spray, for greasing
1/2 cup pecan halves
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup light brown sugar
1/2 cup 2-percent Greek yogurt
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
3 large eggs
3 cups shredded carrot (about 3/4 pound)
1/2 cup plus 2 tablespoons confectioners' sugar
2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature
1 teaspoon lemon juice
1/4 teaspoon pure vanilla extract
Pinch fine salt
Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional

1
For the cake: Preheat the oven to 350 degrees F. Spray 12 mini loaf pans or a 12-cup regular muffin pan with pan release spray.
2
Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes.
3
Allow to cool and then pulse in a food processor until very finely chopped but not ground.
4
Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl.
5
Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl.
6
Stir the carrots into the egg mixture.
7
Fold the carrot-egg mixture into the flour mixture until just combined.
8
Divide evenly among the prepared pans.
9
(Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
10
Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes.
11
Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
12
For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl.
13
Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread.
14
Garnish as desired.

996

kcal

Calories

Fat

113

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 21 ingredients. The key ingredients include: Pan release spray, for greasing, 1/2 cup pecan halves, 1 1/2 cups whole wheat pastry flour, 1 1/2 teaspoons baking powder, and more.

Yes, Mini Carrot Cakes with Cream Cheese Glaze 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 Cream Cheese Glaze

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