Dessert

Easter Dessert-Coconut Carrot Cake Minis with a Lemon Pecan Glaze

easter-dessert-coconut-carrot-cake-minis-with-a-lemon-pecan-glaze

I was searching for a great cake recipe to make for the week of Easter when I discovered the cutest little bundt cake mini pan at a cake supply store last week with a picture of a carrot cake on the front of it. I was memorized by how breathtaking the cake looked and I knew I wanted to make something just as beautiful and just as delicious as the picture looked. Seeing as it is Easter I like to use one of my favorite veggies in my cooking that is  synomous with this holiday- CARROTS! What better way to bake with carrots than to make a carrot cake?

Yes, I realize the idea of a carrot cake is nothing new or exhilarating but I promise one bite of this cake will make your taste-buds scream for more. By incorporating coconut into the batter and a touch of pineapple juice the cake become this moist light and airy dream come true that one can only dream about (okay, maybe I am the only one who dreams of food- but you know what I mean!) Anyway, this is the perfect dessert to serve for an Easter brunch or dinner and once you make it for the first time just get ready- you will be asked to make it again and again, its that good!

Are you a nut person? I am but I find that a lot of people including my husband do not like nuts in their food. Given, he can crack open pecans in our backyard with lightening speed and eat them in one fast swoop of the hand but putting them in food he doesn’t really care so much for. So Are You? A nut person that is? If you are not I beg you to still try this recipe and just skip the nuts in the glaze. It is still just as amazingly delicious as it looks and sounds without the addition of the pecans inside and on top of the cake. The pecans do an extra crunch that I particularly love and a saltiness that pairs perfectly against the sweetness of the coconut in the cake.

A traditional carrot cake is the ultimate  Easter dessert but with the twist of coconut and a banana walnut glaze, this recipe lends itself to a nice twist on an old-time favorite. It was hard to make the exact amount of lemon pecan glaze that I needed for the mini cakes so if you have leftover glaze (and you will) just do what I did and lick it with your finger until you are sick to your stomach and then place the rest in a container and freezer to put over a dessert on a rainy day! LOL!

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Coconut Carrot Cake Minis with a Lemon Pecan Glaze

Ingredients:
2 cups All Purpose Flour
2 tsp. baking soda
1 tsp. pumpkin spice
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 sticks butter, softened
1 1/2 cup granulated sugar
1/2 cup milk
3 large eggs
1 tsp. real vanilla extract
2 cups shredded carrots
1 cup dry flaked coconut
1cup chopped pecans
1/4 cup pineapple juice
Lemon Pecan Glaze: Mix together all ingredients and drizzle over cooled cakes
1 TBSP of lemon juice and 1/2 tsp of lemon zest
2 TBSP milk
1 3/4 cup powdered sugar
1/4 cup chopped pecans
Directions:
Mix together your dry ingredients until well blended; set aside. Beat together your butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Now its time to add the dry ingredients and milk by adding each alternatively and ending on the flour. Mix in your nuts, pineapple juice, coconut and carrots. Allow batter to sit for 15 minutes at room temperature then pour into greased muffin or fluted tins. Bake at 350 for 20-25 minutes until nice and golden brown. Insert a toothpick in the center to make sure it is done. Drizzle the glaze over the top and ENJOY!

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36 Comments

  1. erica@fashionmeetsfood

    Well don’t these just look absolutely divine! I just might have to make them up for easter. Thanks for sharing doll!

    xo

    18 . Apr . 2011
  2. Erica

    oww! I just love coconut 🙂 Makes most baked goods better! These are adorable. I’m making mini carrot cupcakes for our Easter celebration. It is such a great dessert. Hope your Monday is treating you well 🙂

    18 . Apr . 2011
  3. daphne

    How cute are they! and with the addition of pineapple juice too! I am with u in the addition of pecans.. oh yum!

    best of all-they are portion sized controlled already…

    18 . Apr . 2011
  4. Maris (In Good Taste)

    LOL! You are quite correct-I need a posting schedule! These mini bundts are the best!Combination of all delicious ingredients.

    18 . Apr . 2011
  5. Lindsay

    yum!! i have a list of your desserts that i want to make on sunday…when i can finally have sweets! ha! hope you had a great weekend lady!

    18 . Apr . 2011
  6. Ashton

    ThIs looks so good! I love the coconut in it! I a huge lover of baking with veggies

    18 . Apr . 2011
  7. Samantha

    Wow! Amazingly beautiful and delicious! I wish I had one now! l

    18 . Apr . 2011
  8. Rachel @ The Avid Appetite

    I’ve never made anything in a bundt pan before, but I so love the idea of a personalized dessert 🙂 These look divine!

    18 . Apr . 2011
  9. Ashely

    Girl- these are picture perfect and a great idea for dessert for alot of people! I love it

    18 . Apr . 2011
  10. Rene

    Carrot Cake is my all time favorite cake. Such a nice and fresh dessert for anytime of the year. I love the pineapple juice in it

    18 . Apr . 2011
  11. stephanie

    you had me at coconut.

    do you think these would work with out the pecans? my G is allergic to nuts.

    18 . Apr . 2011
  12. Alli

    These look incredible and so cute. I love mini anything. We just had a bundt bakery open down the street and I have been wanting a mini pan. These are the perfect spring dessert.

    18 . Apr . 2011
  13. Emily

    These scream spring to me! They’re gorgeous. Perfect for Easter.

    18 . Apr . 2011
  14. Jenn L @ Peas and Crayons

    I would have never thought to pair carrot and coconut in a dessert — looooooove it! and the lemon glaze? oh gosh girl this is fantastic!!!!

    18 . Apr . 2011
  15. Peachy Keen

    Carrot cake how did I never make that Easter connection before, duh! This looks delicious though!

    18 . Apr . 2011
  16. Shea

    Mmm, I love the addition of pecans here! And carrot cake for Easter? Genius!

    18 . Apr . 2011
  17. Heather @ Mrs. Southern Bride

    Yum!! That looks and sounds so good!!

    18 . Apr . 2011
  18. val

    This is cake….perfection!

    18 . Apr . 2011
  19. Nic

    I think I am going to make these for my son’s preschool teachers for an Easter treat on Wednesday… Sounds yummy! LOVE coconut and nuts! Almond joys are my fave… 😉

    18 . Apr . 2011
  20. To the Kitchen

    Carrots, coconut and pineapple! Wow I bet it is so moist and yummy! I need to do this for my hubby- he lOves carrot anything!

    18 . Apr . 2011
  21. Betty @ scrambled hen fruit

    I’m definitely a nut person. When my kids were little, any time I didn’t want them to eat something I’d put nuts in it. They’re older and wiser now so that doesn’t work anymore. These little cakes look scrumptious!

    18 . Apr . 2011
  22. Jihane @Sinful Sundays

    Coconut in carrot cake sounds delicious and your little cakes are so cute! 🙂

    18 . Apr . 2011
  23. Tessa

    I absolutely would eat the leftover frosting as well. I’m not sure how people can ever ignore containers of it in their fridge =) These look (and sound) awesome! I wish I had a mini-bundt pan. Maybe they’d work in a full sized bundt with an adjustment for baking time?

    18 . Apr . 2011
  24. Kate (What Kate is Cooking)

    I LOVE mini cakes! I’ve discovered that I love carrot cake. Definitely want to make these!

    18 . Apr . 2011
  25. carole

    how many does this make??????

    carole

    gram122@comcast.net

    19 . Apr . 2011
  26. Jane

    What a great combination for carrot cake. Especially so by them being small little sweet things that everyone loves. Thank you.

    19 . Apr . 2011
  27. sonia

    Hi There, The cake minis are looking absolutely delightful. Very nicely made and presented. Its always fun to see ur appetizing recipes. I wud love to give ur version a try on the coming weekend. Have a great day !

    19 . Apr . 2011
  28. Shawn

    I love coconut & pineapple in my carrot cake. The lemon pecan glaze has to make it incredible! I can’t wait to try it 🙂

    19 . Apr . 2011
  29. anne

    oh that’s too cute!! anne

    19 . Apr . 2011
  30. Maria @ Scandifoodie

    Yum! These sound so delicious with all that spice and they look absolutely beautiful!

    19 . Apr . 2011
  31. Alicia@ eco friendly homemaking

    Oh these look so delicious! Thanks so much for sharing the recipe.

    19 . Apr . 2011
  32. Sarah (Bee-Vine)

    These look scrumptious… still think opening up a bakery in LP would be fab!

    19 . Apr . 2011
  33. pigpigscorner

    How I wish I have mini bundt pans now, so cute!

    20 . Apr . 2011
  34. Joanne

    These are adorable! there’s something about single serving desserts that make me so happy.

    And, of course, carrot cake. Although I might have to dip these in cream cheese frosting. Oh yes. Dip.

    20 . Apr . 2011
  35. Roz

    I’m sure that there wasn’t a crumb left of these mini bundts! Love the combo of carrot cake and lemon glaze. Yum, yum, YUMMO! Hope you had a delicious and beautiful Easter!

    25 . Apr . 2011
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