Easy mini carrot cakes with cream cheese frosting recipe

These mini carrot cakes are deeply moist and filled with pecans. The cake is dense, but each bite tastes super soft and extra lush.
If made ahead, the taste intensifies and the frosting seeps into the layers, making an even more tender flavor.
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This carrot cake is pretty easy, however let’s see together the process:
For 10/12 mini carrot cakes
- 200 ml Vegetable oil
- 2 eggs
- 200 g sugar
- 1 tsp vanilla extract
- 230 g all purpose flour
- 1 tsp baking powdered (8 g)
- 80 g pecans
- 200 g carrots finely grated
FROSTING
- 40 g butter at room temperature
- 40 g powdered sugar
- 160 g cream cheese
- 1 tsp vanilla extract
INSTRUCTIONS:
First mix the vegetable oil, eggs, sugar and the vanilla extract, after add the flour, cinnamon and the baking powdered all sifted together. Mix together until just combined.
Now you can add the carrots finely grated and the chopped pecans and mix until they are thoroughly combined.
Pour the mixture into cupcake silicon stamps and bake for 35/40 minutes at 170 °C, or until a skewer comes out clean.
Cool for 10 minutes in the stamps and then turn It out in a cooling rack until they cool completely.
For the frosting mix with a electric mixer on medium-high the butter at room temperature, the cream cheese, the sifted powdered sugar and the vanilla extract. Chill in the fridge until is needed.
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