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Mini Olive Oil Carrot Cakes with the Creamiest Cream Cheese Frosting

These **Mini Olive Oil Carrot Cakes** are incredibly moist, perfectly spiced, and naturally sweetened with a hint of citrus.
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Equipment

  • - Muffin tin or mini cake pans
  • Mixing bowls
  • - Whisk or hand mixer
  • Measuring cups and spoons
  • - Grater (for carrots)
  • Spatula
  • - Piping bag (optional, for frosting)

Ingredients
  

  • #### **For the Mini Carrot Cakes**
  • - 1 1/4 cups all-purpose flour
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/2 teaspoon salt
  • - 1 teaspoon cinnamon
  • - 1/4 teaspoon nutmeg
  • - 1/2 cup olive oil
  • - 1/2 cup brown sugar packed
  • - 2 large eggs
  • - 1 teaspoon vanilla extract
  • - 1/4 cup unsweetened applesauce or Greek yogurt
  • - 1 1/4 cups grated carrots
  • - 1/3 cup chopped walnuts or pecans optional
  • - 1/4 cup raisins optional
  • #### **For the Creamiest Cream Cheese Frosting**
  • - 8 oz cream cheese softened
  • - 1/4 cup unsalted butter softened
  • - 1 cup powdered sugar
  • - 1 teaspoon vanilla extract
  • - 1 tablespoon heavy cream for extra creaminess

Instructions
 

  • #### **Step 1: Prepare the Mini Cakes**
  • Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake pans.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, whisk olive oil, brown sugar, eggs, vanilla extract, and applesauce until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in grated carrots, nuts, and raisins if using.
  • Divide the batter evenly among the muffin cups or mini cake molds.
  • #### **Step 2: Bake the Cakes**
  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • #### **Step 3: Make the Cream Cheese Frosting**
  • In a mixing bowl, beat softened cream cheese and butter until smooth and fluffy.
  • Add powdered sugar and vanilla extract, mixing until combined.
  • Pour in heavy cream and beat until the frosting is light and creamy.
  • #### **Step 4: Frost & Serve**
  • Pipe or spread the cream cheese frosting onto the cooled mini cakes.
  • Garnish with extra chopped nuts or grated carrots if desired.
  • Serve immediately or refrigerate until ready to enjoy!