Carrot Pineapple Mini Cakes

Carrot Pineapple Mini Cakes are a delightful fusion of tropical sweetness and classic comfort. These individual cakes combine the moist texture of carrot cake with the bright, tangy flavor of pineapple, topped with a luscious cream cheese frosting and a crunchy streusel. Perfect for special occasions or an elegant afternoon treat, these mini cakes bring freshness and decadence in every bite.

Why You’ll Love This Recipe

These mini cakes are the perfect combination of textures and flavors—soft, moist cake infused with shredded carrots and crushed pineapple, rich and creamy frosting, and a crisp streusel topping. Their small size makes them ideal for portion control and presentation. Whether you’re hosting a brunch, looking for a festive dessert, or just craving something unique, these cakes are sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Carrots, finely grated

• Crushed pineapple, drained

• All-purpose flour

• Granulated sugar

• Brown sugar

• Baking soda

• Baking powder

• Ground cinnamon

• Ground nutmeg

• Salt

• Eggs

• Vegetable oil

• Vanilla extract

• Cream cheese

• Powdered sugar

• Butter

• Crushed graham crackers or streusel topping

• Chopped fresh pineapple or papaya (for garnish)

• Mint leaves (optional, for garnish)

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease and flour mini cake pans or ramekins.

2. In a large mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, salt, and both sugars.

3. In a separate bowl, whisk together the eggs, oil, and vanilla extract. Stir in the grated carrots and crushed pineapple.

4. Fold the wet mixture into the dry ingredients until just combined. Do not overmix.

5. Divide the batter evenly into prepared mini pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

6. While the cakes cool, prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

7. Once the cakes are fully cooled, frost the tops generously with the cream cheese frosting.

8. Sprinkle streusel or crushed graham crackers over the frosting and top with diced pineapple or papaya and mint leaves.

Servings and Timing

This recipe yields approximately 6 mini cakes.
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling & Assembly Time: 30 minutes
Total Time: 1 hour 15 minutes

Variations

• Nutty Twist: Add chopped walnuts or pecans to the batter for added texture.

• Tropical Version: Include shredded coconut in the batter or as a topping.

• Spice it Up: Add a pinch of ginger or allspice for a warmer flavor profile.

• Vegan Option: Substitute eggs with flax eggs and use vegan cream cheese and butter.

• Gluten-Free: Use a gluten-free flour blend suitable for baking.

Storage/Reheating

Store the mini cakes in an airtight container in the refrigerator for up to 4 days.
To reheat, let them sit at room temperature for about 15–20 minutes before serving. For a warm treat, microwave individual cakes for 10–15 seconds, though this may soften the frosting slightly.

FAQs

What makes these cakes moist?

The crushed pineapple and carrots add natural moisture, ensuring the cakes stay tender and soft.

Can I make this as a full-size cake instead of mini cakes?

Yes, simply pour the batter into a standard 8-inch round or square cake pan and adjust the baking time to 30–35 minutes.

Can I use canned pineapple?

Absolutely. Just make sure to drain it well to avoid excess moisture in the batter.

Can I prepare these cakes in advance?

Yes, you can bake the cakes a day ahead. Frost and garnish them just before serving for best presentation.

What can I use instead of cream cheese frosting?

You can use a whipped mascarpone frosting, vanilla buttercream, or even Greek yogurt frosting for a lighter option.

How do I keep the frosting from melting?

Ensure the cakes are completely cool before frosting. Store frosted cakes in the refrigerator if your kitchen is warm.

Can I freeze these cakes?

Yes, freeze the unfrosted cakes wrapped tightly for up to 2 months. Thaw and frost when ready to serve.

Is it possible to make this recipe sugar-free?

You can substitute the sugar with a sugar-free baking alternative, but note that the texture and flavor might change slightly.

How do I make the streusel topping?

Combine melted butter, brown sugar, flour, and a pinch of cinnamon. Bake until golden and crispy, then crumble over the cakes.

Are these cakes suitable for kids?

Yes, they are made with wholesome ingredients like carrots and fruit, making them a sweet yet relatively nutritious treat for children.

Conclusion

Carrot Pineapple Mini Cakes are a delightful fusion of fruity brightness and comforting spices, made even more elegant by their individual presentation. Whether you’re preparing them for a special occasion or simply indulging in a homemade dessert, these mini cakes are sure to be a crowd-pleaser. With easy-to-find ingredients and versatile options, this recipe is a must-try for every home baker.

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• Author: Mariem
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: : 25 mins
• Yield: 2 servings
• Category: Main Course
• Method: Baking

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Description

This Cowboy Butter-Slathered Steak is seared to juicy perfection and drenched in a garlicky, herby cowboy butter sauce — the ultimate steakhouse experience at home.

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Ingredients

• 2 ribeye steaks

• Salt and pepper to taste

• 2 tbsp olive oil

• 1/2 cup butter

• 3 garlic cloves (minced)

• 1 tbsp Dijon mustard

• 1 tsp lemon juice

• 1 tbsp fresh parsley

• 1/2 tsp red pepper flakes

• 1 sprig rosemary

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Instructions

• Season steaks and sear in hot oil until desired doneness.

• In a saucepan, melt butter and add garlic, mustard, lemon juice, herbs, and red pepper flakes.

• Pour hot cowboy butter over the steaks.

• Garnish with rosemary and serve.

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Notes

Rest the steak before slicing to retain juices.