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Mini Carrot Cakes with Cranberry Caramel Sauce

This recipe was inspired by two classic favorites, carrot cake and pineapple upside-down cake. Of course, gorgeous and delicious cranberries replace the pineapple in this version, and the mini cakes are so cute and fun! —Priscilla Yee, Concord, California
  • Total Time
    Prep: 30 min. Bake: 12 min.
  • Makes
    10 servings


  • 3/4 cup dried cranberries
  • 1/3 cup packed brown sugar
  • 1/4 cup water
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla extract
  • CAKES:
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 1 cup shredded carrots
  • Whipped cream or vanilla ice cream, optional


  • Preheat oven to 350°. In a small saucepan, bring the first five ingredients to a boil over medium-low heat. Simmer until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Keep warm.
  • Whisk flour, pie spice, baking powder, baking soda and salt. In another bowl, mix egg, sugar, oil, vanilla and orange zest until blended; add carrots. Stir flour mixture in to carrot mixture just until moistened. Fill ten greased muffin cups about half full. Bake until edges are golden brown and a toothpick inserted in center of cakes comes out clean, about 12 minutes. Run a small knife around sides; cool on wire rack 5 minutes before removing.
  • Serve warm with cranberry caramel sauce. If desired, serve with whipped cream or ice cream.
Nutrition Facts
1 mini cake with 1-1/2 tablespoons cranberry caramel sauce: 247 calories, 11g fat (2g saturated fat), 25mg cholesterol, 151mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 2g protein.

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