Ingredients
Candied Pecans
- 1 egg white
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon coarse kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
Carrot Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon ground nutmeg
- 3 medium carrots, grated
- 2 large eggs, at room temperature
- ½ cup Greek yogurt, at room temperature
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark)
Frosting and Filling
- 1/2 batch pineapple curd (optional, for filling)
- 8 oz cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- Prepare Pineapple Curd (Optional): If you plan to fill the mini cakes with pineapple curd, make it first before beginning the cake preparation.
- Make Candied Pecans: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat. In a small dish, combine granulated sugar, cinnamon, and salt. Whisk egg white and vanilla extract in a small bowl until frothy, about 3-4 minutes. Mix in chopped pecans thoroughly. Using a slotted spoon, remove the pecans and toss them with the sugar mixture until evenly coated. Spread the coated pecans in a single layer on the prepared baking sheet.
- Bake Candied Pecans: Bake pecans at 250°F for about 45 minutes, stirring and checking every 15 minutes to ensure even browning and crispness. Cool completely on a wire rack, then chop if desired.
- Prepare for Baking Cake: Preheat oven to 375°F (190°C). Line a half baking sheet with parchment paper and spray with cooking spray, including the edges.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
- Mix Wet Ingredients: Using a paddle attachment on a mixer, combine eggs, Greek yogurt, vegetable oil, granulated sugar, and brown sugar until well combined.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Add Carrots: Gently fold grated carrots into the batter using a silicone spatula.
- Bake Cake: Pour batter into the prepared baking sheet. Tap the pan a few times to release air bubbles. Bake for 15-18 minutes, or until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
- Make Cream Cheese Frosting: Beat butter and cream cheese on medium-high speed for 1 minute until fluffy. Add powdered sugar and vanilla extract, beat on low speed for 1 minute, then increase speed to medium-high and beat until smooth and fluffy, about 3 minutes.
- Cut Mini Cakes: Once cake has cooled completely, transfer it to a flat surface. Use a 2-inch cookie cutter to cut out circles and arrange the layers on a wire rack.
- Assemble Mini Cakes: Pipe a ring of frosting around the edge of the bottom cake layers. Add pineapple curd inside the ring (or if not using curd, spread a heaping tablespoon of cream cheese frosting and sprinkle with candied pecans). Place top layer on frosting.
- Finish Decoration: Spread more frosting on the top of the assembled mini cakes and sprinkle with candied pecans for garnish.
- Store: Store the finished mini carrot cakes in the refrigerator, covered, for up to 3 days.
- Optional Cake Pops: Mix leftover cake scraps and frosting with a paddle attachment or handheld mixer to form cake pops if desired.
Notes
- All-purpose flour is used, but you can substitute with gluten-free flour if desired.
- Nutmeg adds a warm spicy note but can be omitted or replaced with ginger if preferred.
- Room temperature eggs and Greek yogurt help create a smooth batter.
- Be careful not to overmix the batter once flour is added to keep the cakes tender.
- Make sure the egg white for candied pecans is frothy for better coating.
- Pineapple curd adds a tropical sweetness but is optional.
- Store cakes in the fridge to keep frosting firm and pecans crunchy.
- Use a small cookie cutter to get uniform mini cakes perfect for parties.
- Leftover cake scraps can be turned into cake pops for zero waste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
