Mini Carrot Cake Dump Cakes
Darlin’, I love a big carrot cake as much as the next gal—but sometimes I just want a tiny taste of sweet spring joy without the drama of layers, frosting bags, or lugging out the stand mixer.
Enter: Mini Carrot Cake Dump Cakes!
They’re cute, they’re sassy, and they come together faster than my mascara clumps on a humid day.
We’re talkin’ juicy pineapple, cozy spices, and that signature creamy swirl—baked into personal portions perfect for Easter brunch, garden parties, or Tuesday nights when you just need something that isn’t a salad.
And let’s be real, the fact that it’s dump-and-done means more time for sipping mimosas and adjusting your tiara. You’ve earned it.
Mini Carrot Cake Dump Cakes
Equipment
- 1 12-cup muffin tin or 12 cupcake-sized ramekins
- 12 cupcake liners optional
Ingredients
- 1 box carrot cake mix
- 1 20-ounce can crushed pineapple undrained
- 1 cup finely shredded carrots
- 1 4-ounce package cream cheese cubed
- ½ cup chopped walnuts or pecans optional
- ½ cup melted butter
- ½ tsp ground cinnamon
- Non-stick spray
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with parchment baking cups.
- Spoon 2 tablespoons of crushed pineapple (juice and all) into the bottom of each muffin cup.
- Sprinkle in about 1 tablespoon of shredded carrot, followed by a few cubes of cream cheese and a few chopped nuts if using.
- Evenly sprinkle dry carrot cake mix over each cup (about 2 tablespoons per cake).
- Drizzle melted butter over the tops and sprinkle with a little cinnamon.
- Bake for 22–25 minutes, until golden and bubbly.
- Let cool 10 minutes, then loosen edges with a knife and gently lift out. Serve warm or chilled with a dollop of whipped cream!
Notes
Nutrition
Diva's Elegant Enhancements
Tropical Twist:
Add shredded coconut and a splash of coconut extract.
Zesty Vibe:
Stir in a bit of orange zest with the carrots for a citrus punch.
Mini Cheesecake Core:
Place a full teaspoon of sweetened cream cheese in the center for a surprise filling.
Presentation Suggestions:
Serve on a pastel-colored cake stand with edible flower petals scattered around.
Top each mini cake with a swirl of cream cheese frosting and a miniature marzipan carrot—or a candy bunny if you’re feelin’ festive!
Place one in each teacup for a brunch table that says, “Yes, I am that extra.”
Ready to charm your tastebuds and your guests?
Whip up a batch of these mini carrot cake dump cakes and let your inner hostess sparkle!
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