Carrot Cake Bites
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!
Course
dessert
Servings
Prep Time
48
mini cakes
15
minutes
Cook Time
15
minutes per pan
Servings
Prep Time
48
mini cakes
15
minutes
Cook Time
15
minutes per pan
Ingredients
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
Instructions
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.
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