Comida Kraft
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Mini Carrot Cakes
(2) 2 Reviews
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What You Need

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Make It

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  • Preheat oven to 350°. With a non-stick cooking spray, pre-grease and then sugar large muffin tins. Mix together pineapple, carrots, raisins, and pecans. Sift all dry ingredients except sugar.
  • In a separate bowl, whip eggs and sugar together until light and fluffy. Slowly add oil, whip until thick and airy, and then pour over carrot mixture. Next, slowly fold in sifted dry ingredients until incorporated.
  • Pour into greased and sugared pans, and bake at 350° until center is firm but moist, about 15-20 minutes. Once cooled dab 1/2 Tbsp. of Cool Whip on to each cake.


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  • ingramt1 |

    Excellent! I do cooking shows and demonstrations and was looking for a good formula to make mini carrot cake cups in a mini tart pan, and this one worked perfectly. Thanks so much for posting it!!

  • avahez |

    I like this recipe very much. I made it like a little cupcakes, so my kids really liked it. Thanks for sharing the recipe.