Moist Carrot Cake Bites with Cream Cheese Drizzle 🥕🧁
These Moist Carrot Cake Bites are packed with cozy spices, grated carrots, and topped with a luscious cream cheese drizzle. They’re everything you love about traditional carrot cake—but in fun, bite-sized form. Perfect for spring parties, Easter brunch, or everyday sweet snacking! 💚
Why You’ll Love These Carrot Cake Bites 💚
- ✅ Perfectly Moist: Grated carrots keep every bite tender and flavorful.
- ✅ Spiced Just Right: Cinnamon and nutmeg add that signature warmth.
- ✅ Portable Treat: Great for lunchboxes, tea tables, or gifting.
- ✅ Cream Cheese Drizzle: Adds just the right touch of tangy sweetness.
🥕 Carrot Cake Bites Recipe
Ingredients
-
- For the Bites:
- 1 cup finely grated carrots 🥕
- 2 large eggs 🥚
- ⅓ cup coconut oil or vegetable oil 🫒
- ½ cup brown sugar or coconut sugar 🍬
- 1 tsp vanilla extract 🌿
- ¾ cup all-purpose flour (or gluten-free blend) 🌾
- ½ tsp baking powder + ¼ tsp baking soda
- 1 tsp ground cinnamon + ¼ tsp ground nutmeg 🌰
- Pinch of salt 🧂
- Optional: ¼ cup chopped walnuts or raisins 🌰
- For the Cream Cheese Drizzle:
- 2 oz cream cheese, softened 🧀
- 2 tbsp powdered sugar 🍬
- 1–2 tbsp milk (any kind) 🥛
- ½ tsp vanilla extract 🌿
👩🍳 Step-by-Step Instructions (Expanded)
- Preheat oven & prep pan:
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or line with paper cups. - Mix the wet ingredients:
- In a large bowl, whisk together eggs, oil, brown sugar, and vanilla until well combined and smooth.
- Stir in grated carrots until evenly distributed.
- Whisk the dry ingredients:
- In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine & fold:
- Add dry ingredients to wet mixture and stir gently until just combined.
- If using walnuts or raisins, fold them in at this stage.
- Bake:
Divide the batter evenly among the mini muffin cups (fill about ¾ full). Bake for 12–14 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. - Make the cream cheese drizzle:
- In a small bowl, beat cream cheese and powdered sugar until smooth.
- Add milk gradually until the desired drizzle consistency is reached. Stir in vanilla.
- Drizzle & serve:
Once the carrot cake bites are fully cooled, drizzle with cream cheese icing using a spoon or piping bag. Let set briefly or enjoy right away!
💡 Flavor Ideas & Add-Ins
- ✨ Make it gluten-free: Use a 1:1 gluten-free flour blend.
- ✨ Boost the spice: Add ginger or cloves for extra warmth.
- ✨ Mini cupcakes: Frost fully instead of drizzling for a more decadent treat.
- ✨ No cream cheese? Drizzle with vanilla glaze or dust with powdered sugar.
🥕 Nutritional Highlights
These bites offer fiber and beta-carotene from carrots, protein from eggs, and healthier fats if using coconut oil. They’re a lighter alternative to traditional carrot cake with just enough sweetness to satisfy.
🧊 Make-Ahead & Storage Tips
- ✅ Make-ahead: Bake the bites and store unfrosted in the fridge or freezer.
- ✅ Storage: Keep in an airtight container in the fridge for up to 4 days.
- ✅ Freeze: Freeze for up to 1 month (without drizzle). Thaw before topping and serving.
❓ Frequently Asked Questions
Can I make these into regular-sized muffins?
Yes! Bake in a standard muffin tin for 18–22 minutes or until a toothpick comes out clean.
Can I reduce the sugar?
Absolutely. You can reduce the sugar by 1–2 tablespoons or replace it with coconut sugar or monk fruit for a lighter version.
Can I use pre-shredded carrots?
Freshly grated carrots are best for moisture and texture, but you can use store-bought shreds in a pinch. Just chop them finely for even baking.
Bite-Sized, Moist & Oh-So-Spiced 💚
Love carrot cake? 🥕 Then these mini bites will steal your heart. Let me know in the comments how yours turned out—or tag your drizzle masterpiece on Pinterest!
