Kardea Brown's Pineapple Carrot Cake with Cream Cheese Frosting _ Delicious Miss Brown

The Art of Miniaturizing Carrot Cake: A Creative Spin

As I embark on making my spin on carrot cake, I've decided to take a different approach by creating bite-sized little cakes instead of the traditional large cake. This way, I can enjoy the flavors and textures of carrot cake in a more manageable and shareable form.

To start, I've shredded up about three cups of carrots, which will be an essential component of my mini carrot cakes. Next, I'm using dry ingredients such as two and a half cups of purpose flour, two teaspoons of cinnamon, one and a half teaspoons of baking soda, one teaspoon of baking powder, one teaspoon of kosher salt, a half a teaspoon of ginger, and a quarter teaspoon of allspice. These ingredients will provide the foundation for my carrot cakes, adding depth and warmth to each bite.

For the wet ingredients, I'll be using one cup of light brown sugar, half a cup of granulated sugar, one cup of crushed pineapples that will make the carrot cake extra moist, one cup of vegetable oil, two teaspoons of vanilla extract, and three eggs. The addition of pineapple will give my carrot cakes a unique twist, resulting in a lighter-colored cake with a slightly sweet and tangy flavor.

Now it's time to combine the dry and wet ingredients, folding them together in small batches to ensure that everything is fully incorporated. I've lined two quarter baking sheets with parchment paper, sprayed with non-stick cooking spray, and knocked out any air bubbles to prevent uneven baking. The oven will be preheated to 350 degrees Fahrenheit, and the mini carrot cakes will bake for about 20-25 minutes.

To complement my mini carrot cakes, I'll be making traditional cream cheese icing. For this, I've gathered a cup of softened butter, 12 ounces of room temperature cream cheese, and sifted powdered sugar. The frosting needs to be beaten until it's fluffy and smooth, which can take about two to three minutes. Depending on the kitchen temperature and humidity, it may take around four cups of powdered sugar to achieve the right consistency.

With my mini carrot cakes cooled, I'll be using a large cutting board to cut them into quarters, allowing for even portioning and presentation. To add an extra touch of elegance, I've placed a whole walnut on top of each cake, followed by a golden raisin, and finally, a sprinkle of grated carrot for added color.

The final step is to pipe the cream cheese icing onto my mini carrot cakes using a large star tip. First, I'll fill a plastic bag with the frosting and add it to the bottom layer, then cut the cakes into squares for easier handling. To prevent the cakes from falling apart, I've made sure to handle them gently and use a small amount of pressure when cutting.

With my mini carrot cakes complete, they're now ready to be devoured. Each bite offers a delightful combination of flavors and textures, with the crushed pineapple adding an extra layer of moisture and sweetness. The cream cheese icing provides a tangy contrast that complements the sweetness of the carrots and spices perfectly.