Mini Carrot Cakes with Coconut Buttercream Recipe
These mini carrot cakes are a delightful holiday treat perfect for serving a large crowd. Moist and flavorful with shredded carrots, toasted walnuts, golden raisins, and a hint of warm spices, they are topped with a luscious coconut buttercream frosting and toasted shredded coconut for an extra special touch.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 2 hrs 15 mins
- Yield: 24 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake:
- 2 1/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3 large eggs
- 1 cup canola oil
- 1/2 cup whole milk
- 1 1/2 cups shredded carrots (from 2 large peeled carrots)
- 1/3 cup finely chopped toasted walnuts
- 1/3 cup golden raisins, finely chopped
Coconut Buttercream:
- 1 1/2 cups unsalted butter, softened
- 2 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp coconut extract (optional)
- 6 cups powdered sugar
- 3-4 Tbsp well-shaken and stirred coconut milk (from 1 [13 1/2-oz.] can)
- Toasted sweetened shredded coconut, for garnish
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F. Line a rimmed 17 1/2- x 12 1/2-inch baking sheet with parchment paper. In a large bowl, stir together the flour, brown sugar, shredded coconut, granulated sugar, baking soda, cinnamon, salt, ground ginger, and nutmeg until fully combined.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, canola oil, and whole milk until smooth. Add this egg mixture to the dry ingredients and stir until smooth and fully incorporated.
- Fold in Add-ins: Gently fold in the shredded carrots, finely chopped toasted walnuts, and chopped golden raisins until evenly distributed throughout the batter.
- Bake the Cake: Spread the batter evenly into the prepared baking sheet using a spoon or offset spatula. Bake in the preheated oven for 15 to 20 minutes, rotating the pan halfway through baking to ensure even cooking. A wooden pick inserted in the center should come out clean when done.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 1 hour.
- Make the Coconut Buttercream: In a large bowl, beat the softened unsalted butter, vanilla extract, kosher salt, and coconut extract (if using) with a hand mixer on medium-high speed until light and fluffy, about 1 to 2 minutes. Reduce the mixer speed to low and gradually add the powdered sugar in 2-cup increments, alternating with 1 tablespoon of coconut milk each time, beating until combined. Add any remaining coconut milk 1 teaspoon at a time as needed to achieve a smooth yet thick frosting consistency.
- Cut the Mini Cakes: Use a 2 1/2-inch round cookie cutter to cut the cooled cake into approximately 24 rounds. Save any scraps for another use.
- Assemble the Mini Cakes: Place one cake round on a plate or platter and pipe an even layer of coconut buttercream over the top with a piping bag fitted with a 1/2-inch French open star tip. Cover with another cake round, then pipe more buttercream on top as desired.
- Garnish and Serve: Repeat with all cake rounds and finish by garnishing with toasted shredded coconut. Store the assembled mini carrot cakes in the refrigerator until ready to serve.
Notes
- Make sure the cake is completely cool before frosting to prevent the buttercream from melting.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes until golden brown, stirring occasionally.
- Golden raisins can be replaced with regular raisins or chopped dried pineapple for a different flavor.
- For a dairy-free version, substitute whole milk with a plant-based milk and use dairy-free butter for the buttercream.
- These mini cakes keep well in the refrigerator for up to 3 days or can be frozen for up to 2 weeks.
