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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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Ingredients Equipment Method

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

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)

Method
 

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