Mini Dome Carrot Cakes with Cream Cheese Icing

Prep Time: 10 minutes

Bake Time: 25 minutes

Yield: 18

These carrot cake domes are one of those desserts that feel bakery-level impressive but come together with simple, cozy ingredients you probably already have on hand. They’re incredibly moist thanks to the applesauce and freshly grated carrots, warmly spiced with cinnamon, ginger, and nutmeg, and finished with that rich, tangy cream cheese frosting that makes carrot cake so irresistible. The dome shape gives them a little extra wow factor, but the process is straightforward and perfect for when you want something that looks elevated without overcomplicating things.

By: Elise Jesse

Cupcake Ingredients

• ¾ cup granulated sugar

• 1/2 cup light brown sugar

• 1/2 cup applesauce

• 1/3 cup milk

• 2 eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups gluten-free flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 1/4 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/2 teaspoon nutmeg

• 1/4 teaspoon ground ginger

• 1 1/2 cup freshly grated carrots

• Peeled carrot, garnish

• chopped walnuts garnish

Frosting Ingredients

• 8 ounces cream cheese, room temperature

• 1 stick unsalted butter, room temperature

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

1. Preheat your oven to 350 degrees Fahrenheit. Place dome molds onto a light colored baking sheet.

2. In a large mixing bowl, combine the granulated sugar, dark brown sugar, applesauce, milk, eggs, and vanilla extract. Whisk until smooth.

3. Add the gluten-free or AP flour, baking powder, salt, cinnamon, ginger, nutmeg, and ground ginger to the wet mixture and mix until combined before folding in the freshly grated carrots.

4. Scoop the batter into the dome molds, filling each about ¾ of the way full.

5. Place the baking rack with molds into the oven and bake for 25 minutes. Once done, allow the cakes to cool in the dome for 5-10 minutes before flipping them out and releasing them onto your countertop.

6. Transfer the cupcakes to a wire rack and allow them to cool completely to room temperature before frosting.

7. Peel one carrot with a potato peeler and slice long ways to get a carrot curl, and chop walnuts if using.

8. While the cupcakes are cooling, add the room temperature cream cheese and butter to a mixing bowl. Beat for about 2 minutes until smooth and creamy, then add the vanilla extract, salt, and 1 cup of powdered sugar at a time and mix until you have a smooth consistency.

9. Once the cupcakes have cooled completely, frost them using a piping bag or simply spread the frosting with a cake knife or spatula. Garnish with chopped walnuts and a carrot curl.