CRUNCHY BAKED Mini CARROT CAKES

The Cutest Little Carrot Cakes You'll Ever Make

Hello, my dears!

I've been on a mission lately to create a treat that's not only delicious but also perfectly portioned. You know how much I love a good dessert, and these mini carrot cakes are just the thing! They're moist and full of warm spices, and the best part is that each one has a sweet, crunchy topping instead of a heavy frosting. They feel a little bit fancy but are so easy to whip up.

These are perfect for a brunch with friends, a potluck, or just a sweet little moment to yourself with a cup of tea. I just know you're going to love them as much as I do!

Happy baking! [LEEZA JOHAN]

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Yields: 12 mini cakes Prep Time: 15 minutes Cook Time: 20-25 minutes

For the Mini Carrot Cakes:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1 cup light brown sugar, packed

• 1/2 cup vegetable oil or melted coconut oil

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1 1/2 cups finely grated carrots (about 2-3 medium carrots)

• 1/2 cup chopped walnuts or pecans (optional)

For the Crunchy Topping:

• 1/4 cup all-purpose flour

• 1/4 cup light brown sugar, packed

• 2 tablespoons cold unsalted butter, cubed

• 1/4 cup old-fashioned oats

• 1/4 cup chopped walnuts or pecans

Let's Make Them!

1. First, let's get our oven ready. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Now, for the cakes. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.

3. In a separate, larger bowl, whisk the brown sugar and oil together until smooth. Add the eggs and vanilla extract and mix until everything is well combined.

4. Time to combine! Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Gently fold in the grated carrots and the optional nuts.

5. Let's get the crunchy topping ready! In a small bowl, combine the flour and brown sugar. Cut in the cold butter using your fingers or a fork until the mixture resembles coarse crumbs. Stir in the oats and nuts.

6. Time to bake! Fill each muffin cup about two-thirds of the way full with the batter. Sprinkle a generous amount of the crunchy topping over each one.

7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.

8. Let the cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

These are just so simple and satisfying. I hope you enjoy these little gems as much as I do! Let me know if you make them. ❤️