Description
Moist, fruity, and irresistibly spiced — these Carrot Pineapple Mini Cakes are a tropical twist on a classic favorite. Topped with cream cheese frosting and crushed nuts, they’re perfect for parties or afternoon treats.
Ingredients
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cup grated carrots
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1/2 cup crushed pineapple (drained)
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1/2 cup brown sugar
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1/4 cup vegetable oil
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1 egg
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1/2 tsp cinnamon
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1/2 tsp baking soda
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1/2 cup flour
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1/4 tsp salt
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Cream cheese frosting
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Instructions
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Preheat oven to 350°F (175°C).
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Mix sugar, oil, egg, carrots, and pineapple.
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Add dry ingredients and mix until just combined.
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Pour into greased mini cake pans or muffin tins.
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Bake 18-20 minutes until toothpick comes out clean.
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Notes
Refrigerate any leftovers for up to 3 days.