Description
Mini Carrot Cake Bites with Tahini are delightful, bite-sized treats that combine the sweet, spiced flavor of carrot cake with the creamy richness of tahini, making them a nutritious and satisfying snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/4 cup crushed pistachios (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
- Using a spoon or a small ice cream scoop, fill each mini muffin cup about 2/3 full with the batter.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cake bite comes out clean. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, whisk together the tahini, powdered sugar, lemon juice, and vanilla extract. Add water, one tablespoon at a time, until you reach a smooth, spreadable consistency.
- Once the mini carrot cake bites are completely cool, use a small spatula or knife to spread a layer of tahini frosting on top of each bite.
- Sprinkle crushed pistachios on top of the tahini frosting for added texture and color.
- Arrange the Mini Carrot Cake Bites with Tahini on a serving platter. Enjoy them as a delightful dessert or snack!
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Use coconut oil instead of vegetable oil for a different flavor profile.
- Replace granulated sugar with coconut sugar or a sugar substitute for a lower glycemic index.
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Mini Carrot Cake Bites, Tahini, Healthy Snack, Dessert