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–+ servings

Mini Carrot Cake with Coconut Flakes

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Indulge in the delightful flavors of our Mini Carrot Cake with Coconut Flakes! This charming cake captures the essence of traditional carrot cake, yet in a petite size perfect for everyday enjoyment. Each bite is packed with the warm spices of cinnamon and nutmeg, complemented by the moistness of freshly grated carrots and a sprinkle of tropical coconut flakes on top. Feel free to get creative with the garnishes; a dollop of whipped cream or a few candied nuts can elevate this simple dessert into something extraordinary.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Cakes Tortes
Cuisine: Global
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g all-purpose flour
  • 200 g granulated sugar
  • 100 g brown sugar
  • 200 ml vegetable oil
  • 3 large eggs
  • 300 g grated carrots
  • 100 g desiccated coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Additional coconut flakes for garnish optional
  • Whipped cream for serving optional
  • Chopped walnuts or pecans optional

Equipment

  • Heatproof mixing bowl
  • Electric mixer or whisk
  • 12-cup mini muffin pan
  • Measuring cups and spoons
  • Cooking spatula
  • Large pot or Dutch oven

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a mini muffin pan or line it with paper liners.
  2. In a mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk in the eggs one at a time until the mixture is smooth and well blended.
  3. Stir in the grated carrots and vanilla extract.
  4. In another bowl, sift together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  6. Gently fold in the desiccated coconut.
  7. Spoon the batter into the prepared mini muffin pan, filling each cup about three-quarters full.
  8. Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be lightly golden and spring back when touched.
  9. Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, top with additional coconut flakes and serve with a dollop of whipped cream or a sprinkle of chopped nuts for added texture.

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 2.5gFat: 8gSodium: 150mgPotassium: 120mgFiber: 1.5gSugar: 10gVitamin A: 420IUVitamin C: 0.5mgCalcium: 30mgIron: 0.8mg

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
You can also use maple syrup or honey as a natural sweetener if you prefer.
If you want to add extra flavor, consider including a handful of crushed pineapple or raisins in the batter.
Store any leftovers in an airtight container in the fridge for up to 3 days.
These treats can be served warm or chilled; simply reheat them in the oven for a few minutes to regain that tender texture!
Enjoy experimenting with your garnishes!

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