Mini Carrot Cake

Most of the recipes I'm sharing right now are from prior to Isabelle being born - I planned ahead, assuming I wouldn't have much time for baking.

When it was Isabelle's 1 month birthday, B's mom said I should bake a cake to celebrate. I told B, "well, I hadn't really planned on baking a 1 month cake." And B replied, "Since when do you need an excuse to bake a cake?" Which is true.
I told B I wanted to bake a carrot cake since it was spring, and B said he didn't like carrot cake because vegetables and dessert "shouldn't mix." Unless it was Lloyd's carrot cake, a fabulous bakery in the NY Bronx which even B loved (this is one of the few things B liked about living in NYC). Lloyd's Bakery is so famous, it's been featured in the NY Times.I couldn't find a copycat recipe of Lloyd's, but I baked these mini carrot cakes as half batch from a recipe adapted from Allrecipes which I thought was pretty close. I've always wanted to make cute carrot icing decorations on a cake, and I finally had the food coloring to do them.
B wanted to eat the cakes immediately, and I shooed him away so I could take pictures (honestly he was more excited about the cakes than the birthday girl). I've been taking monthly photos of Isabelle with a 0 months, 1 month, 2 months, etc sign next to her.

From these 1 month "birthday" shots, you can see she was not very impressed with my cakes haha.


Mini Carrot Cake


Ingredients
MINI CARROT CAKE
2 eggs
1/2 cup vegetable oil
1/2 banana
2/3 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour (I did 1/2 cup all purpose, 1/2 cup almond flour)
1 teaspoons baking soda
1 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups grated carrots
1/3 cup chopped pecans
1/4 cup shredded coconut

CREAM CHEESE FROSTING
6 tablespoons butter, softened
8 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
shredded coconut, for filling

Directions
CARROT CAKE
Preheat oven to 350 degrees F. Grease three 3 inch pans.

In a large bowl, beat together eggs, oil, banana, sugar and vanilla. Mix in flours, baking soda, baking powder, salt and cinnamon. Stir in carrots, pecans, and shredded coconut. Pour into prepared pans.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan, then remove.

FROSTING
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Set aside half and mix coconut - use this coconut frosting for the layers between the cake. Use the plain frosting for the outside of the cake. To make the little carrot on top, set aside portions of the plain frosting and add orange and green food coloring. Use a small piping tip to pipe carrots on top. Enjoy!

2 comments

  1. Yay for carrot cake! That's one of my favorite types of cakes, hehe. These are so cute! I'm sure she'll be old enough to be impressed with your cakes in no time! :P They look amazing! <3

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    Replies
    1. Hopefully she will be more appreciative of my cakes in the future haha

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