Mini carrot cakes are a perfect way to serve a holiday favorite to a big crowd.
These mini carrot cakes come studded with carrot ribbons that lend their vegetal sweetness to the warmly spiced batter.
The silky, sweet coconutbuttercreamlayered in between and on top is the perfect compliment to the tender cake.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
They make an adorable option for anyEastergathering, but would also work well at wedding or baby showers.
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Toasted sweetened shredded coconut
Directions
Prepare the Cake:
Preheat oven to 350F.
Line a rimmed 17 1/2- x 12 1/2-inch baking sheet with parchment paper; set aside.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Whisk together eggs, oil, and milk in a medium bowl.
Add egg mixture to flour mixture; stir until smooth.
Fold in carrots, walnuts, and raisins until combined.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Spread batter evenly into prepared baking sheet using a spoon or an offset spatula.
Let cool completely in pan on a wire rack, about 1 hour.
Place Coconut Buttercream in a piping bag fitted with a 1/2-inch French (fluted) open star tip.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Use a 2 1/2-inch round cookie cutter to cut Cake into 24 rounds.
(Reserve scraps for another use.)
Cover with another Cake round.
Pipe buttercream on top of stacked rounds as desired.
Repeat with remaining Cake rounds and butter- cream.
Garnish with toasted coconut.
Store in refrigerator until ready to serve.
