Last year, we hosted Easter while my in-laws were visiting us in Texas. At that time, I was about four months pregnant with Luke and sick every day. While planning our menu, my goal was to keep things simple. I made these little carrot cake bites for dessert. I actually made these first thing in the morning, before I started any other food prep. As soon as these came out of the oven, my little one was stealing them left and right. Even before they were iced. I’m not going to lie, I definitely had my fair share as well. Thankfully, since this recipe makes 48 mini muffins, no one noticed. Enjoy!
|48 mini cakes||15 minutes|
|15 minutes per pan|
A quick and easy to make Easter dessert. These carrot cake bites are full or texture and flavor, even my toddler couldn't get enough. Forgo the icing and enjoy these for breakfast!
- 1 box carrot cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 8oz can crushed pineapple
- 1/2 cup raisins
- 1/2 cup shredded coconut sweetened
- 1/2 cup pecans or walnuts chopped
- 1 container cream cheese icing store bought
- Preheat oven to 325 degrees.
- Mix together cake mix, eggs, oil, pineapple, raisins, coconut, and nuts until completely incorporated.
- Spoon the mixture into greased mini muffin tins, until each one is about 2/3 full.
- Bake for 15 minutes.
- Let cool completely, and then top with frosting. I used store bought icing piped through a pampered chef icing tool to get a pretty dollop on top.
Oh, I was just looking at carrot cake mix out of the box just yesterday, but I am going to give these a try instead. One thing though, do I need the coconut or can I replace that with something else?
AnitaC recently posted…Free Theme: Simply Gorgeous
You can omit it and add white or dark chocolate chips!
Yum! And they are so cute!
Do you drain the pineapple?
Nope, I put in the entire can =-)
Thanks for sharing! Does it keep long?
A week in an airtight container! I keep them in the fridge!