Carrot Cake Bites
Tiny, sweet and made for sharing. Because sometimes all you need is one perfect bite.These carrot cake bites are made for entertaining. Think brunch tables, baby showers, and Mother’s Day spreads. Small, sweet, and effortlessly crowd-friendly.
Carrot Cake Bites
Makes 2 dozen
Cake
2 cups sugar
1 ½cups vegetable oil
4 large eggs
2 teaspoons Mexican vanilla
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 cups all-purpose flour
3 cups carrots, grated
Frosting
8-oz block cream cheese, room temperature
1 teaspoon Mexican vanilla
1 cup powdered sugar
Assembly
baked cake
room temperature frosting
garnishes: chopped nuts, edible flowers, white chocolate shavings,
Special Equipment: 18x13-inch rimmed baking pan, parchment, 1 ¾ inch round cookie cutter
Cake
1. Preheat your oven to 325°F. Spray the pan with non stick spray and set the parchment onto the sprayed pan. Lightly spray the parchment and set aside.
2. In a large mixing bowl using an electric mixer on medium speed, mix the sugar, oil, eggs and vanilla until well combined. Add the baking soda, baking powder, cinnamon and salt and mix until well combined.
3. Reduce the speed to low, and add the flour and mix until combined.
4. Add the carrots and mix on low speed just until combined.
5. Scrape the batter into the prepared pan and smooth the top. Bake until a tester inserted into the center comes out clean and the center is firm, about 55 minutes. Let the cake cool completely.
Frosting
1. In a large bowl using an electric mixer on medium speed, beat the cream cheese and vanilla until creamy. Reduce to low speed, and gradually add the powdered sugar until combined.
Assembly
1. Use the cookie cutter to cut two circular pieces of cake. Remove the circular pieces of cake from the pan. Spread frosting on top of one circle and sandwich the second one on top of the frosting. Spread frosting on the top circle of cake and garnish. Repeat with the remaining cake, frosting and garnishes.
Do Ahead:
The cake can be baked up to 2 days ahead, cooled, tightly sealed and stored at room temperature. The frosting can be prepared up to 2 days ahead and stored in the refrigerator. Bring to room temperature before spreading on the cake.
The carrot cake bites can be prepared 1 day ahead and stored in an airtight container in the refrigerator. Garnish right before serving.
