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This is a vertical image of mini layered carrot cakes on a cooling rack. The cooling rack sits on a white surface. The cakes have a layer of cream cheese frosting in the middle and frosting on the top with a candy carrot. The image focuses on on cake but more are blurred around the cake on the cooling rack. A single white tulip is in the bottom left corner of the image. Recipe
GF Gluten-Free VG Vegetarian

Moist Mini Layered Carrot Cakes (with almond flour)

Mini carrot cakes are a charming twist on the classic dessert, perfect for parties and holidays alike. Made with almond and oat flour, they are naturally gluten free, so moist and fluffy!

Recipe by:
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Prep: 15 minCook: 25 minTotal: 40 min
Servings: 24 mini cakes

Ingredients

Carrot Cake

  • 2 cups blanched almond flour
  • 1 cup oat flour
  • 2 tablespoons arrowroot powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 cups finely shredded carrots
  • 1/2 - 1 cup finely chopped walnuts
  • 3 eggs
  • 1/3 cup maple syrup, honey or agave nectar
  • 1 tablespoons vanilla extract
  • 1/4 cup melted unsalted butter
  • 1 tablespoons apple cider vinegar
  • 1/2 cup milk (can be dairy free)
  • 1/3 cup coconut sugar or brown sugar

Cream Cheese Frosting

  • 1/2 cup softened unsalted butter
  • 8 oz softened cream cheese
  • 3 1/2 cups powdered sugar
  • 1 tablespoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350F.
  2. Grease and flour (can use oat flour!) a 9×13 inch baking sheet. 
  3. In a medium bowl, whisk together the dry ingredients, including almond flour, oat flour, arrowroot powder, spices (cinnamon, nutmeg, cloves, ginger), baking soda, and salt.
  4. In a separate bowl, combine the wet ingredients, including eggs, vanilla extract, melted butter, apple cider vinegar, milk, and coconut/brown sugar. Mixing them thoroughly until they are combined.

  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 

  6. Fold in the shredded carrots and chopped walnuts into the batter.

  7. Transfer the cake batter into the greased and floured 9×13 inch baking sheet, spreading it out evenly.

  8. Place the baking sheet in the preheated oven and bake for 24-26 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 5-10 minutes before turning it out onto a cooling rack to cool completely.
  10. Using a small circular cutter, cut the cake into as many circles as possible. You should be able to get 24.
  11. In a mixing bowl, cream together the softened butter and cream cheese. Use a hand mixer or stand mixer fitted with the paddle attachment to beat them together until creamy and well combined. This usually takes 1-2 minutes on medium speed.
  12. Gradually add powdered sugar to the butter and cream cheese mixture. Start with a small amount (about 1 cup) and beat on low speed until incorporated. Continue adding powdered sugar in batches, beating well after each addition.
  13. Once the powdered sugar is fully incorporated and the frosting is smooth, add vanilla extract and salt. Mix until everything is well combined.
  14. Continue beating the frosting on medium-high speed for an additional 1-2 minutes until it becomes light, fluffy, and smooth. If the frosting is too thick, you can add a tablespoon of milk or cream at a time until you reach your desired consistency. If it’s too thin, you can add more powdered sugar until it thickens up.
  15. Yes you can frost these mini cakes and be done, but if you want to make layered mini cakes, slice the cake circles in half horizontally to create two layers.
  16. Frost the mini cakes with cream cheese frosting and top them with decorations according to your preference like mini candy carrots. 

Tips

  • Make sure the walnuts are finely chopped or the cakes will crumble when sliced in half! 
  • Should be stored in the refrigerator, but can also be frozen!
  • Recipe Development + Food Photography by Jessica Reynolds-Corden
    from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cake
  • Calories: 240
  • Sugar: 18.9g
  • Sodium: 2758mg
  • Fat: 10.8g
  • Saturated Fat: 4.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28.6g
  • Fiber: 4g
  • Protein: 4.4g
  • Cholesterol: 64mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/mini-carrot-cakes/