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Mini-Carrot Cakes Healhy Easter’s Dessert

Celebrating Easter want enjoy desserts same time stay healthy, here is a nice healthy dessert would make you enjoy the Easter.



Cream Cheese Frosting:

  • 1 brick cream cheese
  • ½ stick unsalted butter
  • 1 tsp vanilla extract
  • 1½ cup confectioners’ sugar
  • Orange and green gel food color

Carrot Cakes:

  • 1¾ cup all-purpose flour
  • 1¾ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ cup sugar
  • ½ tsp each baking soda and salt
  • 1 tsp vanilla extract
  • 1 large egg
  • ¼ cup canola oil
  • ¾ cup orange juice
  • 2 jar baby food carrots
  • ½ tsp. ground nutmeg
  • 1 cup grated fresh carrots



  • Heat oven to 375ºF. Line baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
  • Put flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
  • In another medium bowl, put baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
  • Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan.
  • Bake 20 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pan on wire rack 10 minutes.
  • Using foil, lift cake from pan and cool completely on wire rack.
  • Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy.
  • On low, beat in confectioners’ sugar. Beat until fluffy.
  • Using foil, lift cake onto work surface. With a 2 1⁄2-in. round biscuit cutter, cut out 12 rounds from cake.
  • Place 1⁄2 cup frosting in a cup and tint orange. Place 1⁄4 cup frosting in another cup and tint green-yellow.
  • On half of the cake rounds, spread 1 Tbsp frosting each; top with remaining rounds.
  • Frost each top with 1 1⁄2 Tbsp frosting. Place orange and green tinted frosting in separate quart-size ziptop bags.
  • Snip off tip from each bag; pipe orange carrots and green tops on cakes.

Serving: 6 to 7