Delicious Mini Carrot Cakes Topped with Cream Cheese Glaze

These mini carrot cakes are the perfect balance of warm spices, natural sweetness, and a light, creamy glaze. Made with whole wheat pastry flour, Greek yogurt, and shredded carrots, they’re a healthier take on a classic dessert without sacrificing flavor. Topped with a cream cheese glaze, these little cakes are ideal for brunch, dessert, or a grab-and-go snack.

Ingredients

For the Cake:

• Pan release spray, for greasing

• ½ cup pecan halves

• 1½ cups whole wheat pastry flour

• 1½ teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon baking soda

• ½ teaspoon fine salt

• ½ cup light brown sugar

• ½ cup 2% Greek yogurt

• ⅓ cup vegetable oil

• 1 teaspoon pure vanilla extract

• 1 teaspoon finely grated lemon zest

• 3 large eggs

• 3 cups shredded carrot (about ¾ pound)

For the Cream Cheese Glaze:

• ½ cup plus 2 tablespoons confectioners’ sugar

• 2 tablespoons reduced-fat cream cheese (Neufchâtel), at room temperature

• 1 teaspoon lemon juice

• ¼ teaspoon pure vanilla extract

• Pinch of fine salt

Optional Garnishes:

• Pecan halves

• Golden raisins

• Ground cinnamon

Directions

1. Prepare the Cakes

Preheat the oven to 350°F. Lightly spray twelve 4-ounce mini loaf pans or a 12-cup muffin pan with pan release spray.

2. Toast the Pecans

Spread the pecan halves on a baking sheet and bake for 10-12 minutes until fragrant and lightly toasted. Allow them to cool, then pulse in a food processor until finely chopped (but not ground).

3. Mix the Dry Ingredients

In a large bowl, whisk together the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda, and salt.

4. Mix the Wet Ingredients

In a separate bowl, whisk together the brown sugar, Greek yogurt, vegetable oil, vanilla extract, lemon zest, and eggs until smooth. Stir in the shredded carrots.

5. Combine and Bake

Gently fold the wet ingredients into the dry ingredients until just combined. Divide the batter evenly among the prepared pans. The batter may seem light, but the cakes will rise during baking.

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring to a wire rack to cool completely.

6. Make the Glaze

In a medium bowl, whisk together the confectioners’ sugar, cream cheese, lemon juice, vanilla extract, and a pinch of salt until smooth.

7. Glaze and Garnish

Spoon about 1 teaspoon of glaze onto each cake, using the back of a spoon to spread it evenly. Garnish with pecan halves, golden raisins, or a sprinkle of cinnamon, if desired.

Tips for the Best Mini Carrot Cakes

• Make it ahead: These cakes store well in an airtight container for up to 3 days at room temperature or 5 days in the fridge.

• Customize the mix-ins: Add golden raisins, shredded coconut, or finely chopped pineapple for extra texture and natural sweetness.

• For a stronger glaze: If you prefer a thicker glaze, refrigerate it for 10 minutes before spreading on the cakes.

These mini carrot cakes are a delightful way to enjoy a classic dessert in a lighter, portion-controlled format. Whether for a casual treat or a special gathering, they’re sure to be a hit!

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