Best 4 Mini Carrot Cake Tortes Recipes
Mini carrot cake tortes are a delicious and elegant dessert perfect for any occasion. These individual cakes are made with moist and flavorful carrot cake batter, filled with a creamy cream cheese frosting, and topped with a sprinkle of chopped walnuts or pecans. The tortes are easy to make and can be customized with different frosting flavors, toppings, and decorations to suit your taste. Whether you're looking for a fun and festive dessert for a party or a sweet treat to enjoy on a special occasion, these mini carrot cake tortes are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT-CAKE MINI CUPCAKES
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 42 mini cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
- Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
- In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
- Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.
CARROT ALMOND TORTE
Steps:
- Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour.
- Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes.
- Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving.
MINI CARROT CAKE TORTES
"How cute!" is what you'll hear from guests when they spy these individual tortes. A rich cream cheese frosting is sandwiched between layers of moist cake. -Beatriz Marciano, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 mini tortes.
Number Of Ingredients 22
Steps:
- Place tea bags in a small bowl; add boiling water. Cover and steep for 3-5 minutes. Discard tea bags; set tea aside. Line a 15x10x1-in. baking pan with parchment and coat the paper with cooking spray; set aside., In a large bowl, beat the sugar, oil, eggs, tea, honey, syrup and vanilla until well blended. Combine the flour, cinnamon, baking powder, baking soda and cloves; gradually beat into sugar mixture until blended. Stir in the carrots, walnuts and raisins. Transfer to prepared pan (pan will be full)., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack; remove from pan and discard parchment. , For frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth., Using a metal 3-in. round cutter, cut 15 circles from cake. Cut each circle in half horizontally; place cake bottoms on a parchment-lined baking sheet. Pipe frosting over each. Top with remaining cake layers and frosting; sprinkle with walnuts if desired. Store in the refrigerator.
Nutrition Facts : Calories 565 calories, Fat 27g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 183mg sodium, Carbohydrate 80g carbohydrate (60g sugars, Fiber 2g fiber), Protein 6g protein.
MINI CARROT CAKES
A cream cheese topped cupcake with a sweet carrot flavour. This recipe is healthy and delicious.
Provided by British Bakery
Time 32m
Yield Makes 12
Number Of Ingredients 0
Steps:
- Top and tail, peel and then grate the carrots.
- Preheat oven to 200°C/gas mark 6.
- Melt margarine and combine with grated carrots.
- Add sugar and sift in the flour.
- Add the cinnamon, baking powder and eggs.
- Mix in sultanas/raisins and add the nuts (optional).
- Bake for 20 mins until a consistent dark colour and a slightly firm top.
- Leave to cool and then add the icing.
- For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
- Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.
Tips:
- Choose the right carrots: Look for carrots that are about 1 inch in diameter and have a deep orange color. Avoid carrots that are too thick or have green shoulders, as these can be bitter.
- Grate the carrots finely: This will help them distribute evenly throughout the batter and ensure that the cakes are moist and tender.
- Don't overmix the batter: Overmixing can make the cakes tough. Mix just until the ingredients are combined.
- Use a muffin tin with liners: This will help the cakes bake evenly and prevent them from sticking to the pan.
- Let the cakes cool completely before frosting them: This will help the frosting set properly and prevent it from melting.
Conclusion:
These mini carrot cake tortes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist, tender, and full of carrot flavor. The cream cheese frosting is the perfect finishing touch, and it adds a touch of sweetness and tang. Whether you are serving them for breakfast, brunch, or dessert, these mini carrot cake tortes are sure to be a hit.
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