Description
Indulge in the delightful charm of Vegetable Garden Mini Cakes, perfect for spring and summer gatherings. These whimsical treats are shaped like vibrant garden vegetables, bringing a playful twist to your dessert table. Not only do they look adorable, but their moist texture and rich flavor will leave a lasting impression on guests of all ages. Ideal for birthdays, picnics, or casual get-togethers, these mini cakes are a fun way to celebrate any occasion.
Ingredients
Scale
- 1 1/2 cups finely shredded carrots
- 1 cup brown sugar
- 1/2 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup buttermilk
- 1 1/2 cups confectioners' sugar
- 4–5 tablespoons half and half
- 1/2 teaspoon vanilla extract
- food coloring
- crushed chocolate graham cracker crumbs (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Spray your mini cake pan with baking spray.
- In a stand mixer, cream together the brown sugar and melted butter until smooth. Add eggs and vanilla; mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually combine with the wet mixture, alternating with buttermilk.
- Fold in the shredded carrots until just combined.
- Fill each cavity of the prepared pan about three-quarters full with batter.
- Bake for 14-16 minutes or until edges are golden and centers are set. Let cool before glazing.
- For the glaze, whisk confectioners' sugar with half-and-half until smooth; add food coloring if desired, then drizzle over cooled cakes.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg