Vegetable Garden Mini Cakes
Vegetable Garden Mini Cakes are a delightful and whimsical treat that adds a touch of charm to any spring or summer gathering. Shaped like colorful garden vegetables, these mini cakes are not only visually appealing but also packed with flavor.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: Approximately 40 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Glaze: confectioners' sugar, half and half, vanilla extract, food coloring
- Garnish: crushed chocolate graham cracker crumbs
Instructions
- Preheat the oven to 350°F and prepare your baking pan with baking spray.
- In a stand mixer bowl, cream together brown sugar and melted butter until fluffy. Beat in eggs and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually mix into the wet ingredients, alternating with buttermilk. Fold in shredded carrots.
- Fill each cavity of the prepared pan about 3/4 full with batter and level it out gently.
- Bake for 14-16 minutes until set and lightly browned around the edges. Cool in the pan for about 5-8 minutes before transferring to a cooling rack.
- For the glaze, combine confectioners' sugar with half and half until desired consistency is reached; mix in vanilla extract and food coloring as desired.
- Once cooled completely, drizzle glaze over each cake and garnish with crushed chocolate graham cracker crumbs.
Nutrition
- Serving Size: 1 mini cake (30g)
- Calories: 102
- Sugar: 10g
- Sodium: 54mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 17mg
Find it online: https://teffrecipes.com/vegetable-garden-mini-cakes/