Carrot Mini Cakes

I was in the mood for Carrot cake the other day. This is a treat that I never make since no one in my family is a fan. My husband says he has a strict policy of no vegetables in his desserts. Unfortunately my boys agree. They are really missing out! I decided to make mini cakes, so I could easily share the cake. I baked the batter in my Texas muffin pan. And I think they turned out great! I love that this recipe has crushed pineapple in it and no raisins. You could add raisins if you are a fan. I am not. I put a classic cream cheese frosting on top, but next time I am going to use Brittany's Brown Butter Frosting. Don't you think that would be amazing on carrot cake? I ended up bringing these over to the ladies I visit teach and a few neighbors. The size was perfect for sharing.

Moist Mini Carrot Cakes

Slightly adjusted from Dandee

2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts (I left these out)

Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9x13 greased pan. Bake at 350 for 35-45 min. Frost when cool. Adjust cooking time for cupcakes.

Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla

I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!