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Vegetable Garden Mini Cakes

Vegetable Garden Mini Cakes

Indulge in the charm of Vegetable Garden Mini Cakes, whimsical treats that bring the essence of spring and summer gatherings to your dessert table. These delightful mini cakes are shaped like your favorite garden vegetables and are infused with shredded carrots for a moist and flavorful bite. Perfect for birthday parties, picnics, or family dinners, they boast vibrant glazes and customizable decorations that will impress your guests. Easy to make, these mini cakes are portioned just right, allowing you to enjoy a sweet treat without overindulging. Elevate your next gathering with these adorable desserts that are sure to be the highlight of any occasion.

  • Total Time: 31 minutes
  • Yield: Approximately 12 servings 1x

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

Instructions

  1. Preheat oven to 350°F (175°C) and prepare your baking pan with baking spray.
  2. In a stand mixer, blend the brown sugar and melted butter until smooth, then mix in eggs and vanilla.
  3. In another bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add to the wet mixture along with buttermilk and shredded carrots until just combined.
  4. Fill each cavity of the prepared pan three-quarters full and bake for 14-16 minutes or until a toothpick comes out clean.
  5. Prepare glaze by mixing confectioners' sugar with half-and-half until desired consistency is reached; add color if desired.
  6. Once cooled, drizzle glaze over each mini cake and garnish with crushed chocolate graham cracker crumbs.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cake (45g)
  • Calories: 159
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 34mg

Keywords: For added flair, experiment with different food colorings for unique vegetable shapes. These mini cakes can be baked ahead of time; just store them properly in the refrigerator until ready to serve.