Mini Ginger Carrot Cakes
Serves: 12
  • ½ cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 large egg
  • ½ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ cup coarsely grated carrot
  • ¼ cup chopped walnuts
  • Cream Cheese Icing (recipe follows)
  1. Preheat oven to 350°. Place a 12-well rectangular silicone baking mold* on a baking sheet.
  2. In a large bowl, beat together sugar, oil, and egg with a mixer at medium-high speed until combined, approximately 3 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together flour, baking powder, salt, ginger, cinnamon, and nutmeg. With mixer at low speed, gradually add flour mixture to sugar mixture, beating until combined. Fold in carrot and walnuts. Divide batter among wells of prepared baking mold.
  4. Bake until a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in mold.
  5. Carefully remove cakes from mold, and place on a cake plate. Using a closed-star tip (Wilton #30), pipe Cream Cheese Icing on top of each cake. Cover and refrigerate until ready to serve, up to 3 days.
Recipe by TeaTime Magazine at