Chocolate Chip Carrot Cake Bites

Moist, spiced mini carrot cakes studded with chocolate chips and topped with cream cheese frosting

Overview

These delightful carrot cake bites combine the beloved flavors of traditional carrot cake with the irresistible appeal of chocolate chips, all in perfectly portioned mini treats. Each bite delivers the warm spices of cinnamon and nutmeg, the natural sweetness of carrots, and surprise bursts of chocolate throughout. The addition of chocolate chips elevates the classic carrot cake, making it appealing to chocolate lovers while maintaining all the moist, tender qualities that make carrot cake so special.

What sets these bites apart is their perfect size for parties, potlucks, or afternoon snacks. They’re easier to serve than traditional cake slices, more elegant than cupcakes, and incredibly addictive. The cream cheese frosting can be piped on top for a formal presentation or simply dolloped for a rustic, homestyle look.

Ingredients

For the Carrot Cake Bites:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 3/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots (about 4 medium carrots)
• 1/2 cup mini chocolate chips
• 1/2 cup chopped walnuts (optional)
• 1/4 cup unsweetened applesauce

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2-3 tablespoons heavy cream or milk

For Garnish:

• Mini chocolate chips
• Chopped walnuts
• Cinnamon powder for dusting
• Orange zest
• Small carrot decorations (optional)

Equipment Needed

• Mini muffin pans (24-cup capacity)
• Paper liners or cooking spray
• Large mixing bowls
• Electric mixer
• Box grater or food processor
• Cookie scoop or spoons
• Piping bag and tips (optional)
• Wire cooling racks

Instructions

Step 1: Prepare the Pan and Oven

1. Preheat oven to 350°F (175°C).
2. Line mini muffin pans with paper liners or spray with cooking spray.
3. If using paper liners, lightly spray them with cooking spray to prevent sticking.

Step 2: Prepare the Carrots

1. Wash and peel carrots thoroughly.
2. Using a fine grater or food processor, grate carrots until you have 2 cups of finely grated carrots.
3. Pat the grated carrots with paper towels to remove excess moisture.

Step 3: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, ginger, and cloves.
2. Set aside this spice mixture.

Step 4: Prepare the Wet Ingredients

1. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until well combined.
2. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract and applesauce until smooth.

Step 5: Combine Ingredients

1. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Don’t overmix.
2. Fold in the grated carrots, mini chocolate chips, and chopped walnuts (if using).
3. The batter should be thick but scoopable.

Step 6: Fill and Bake

1. Using a cookie scoop or spoons, fill each mini muffin cup about 2/3 full with batter.
2. Gently tap the pans on the counter to settle the batter.
3. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
4. The tops should spring back when lightly touched.

Step 7: Cool the Bites

1. Let the bites cool in the pans for 5 minutes.
2. Turn out onto wire racks and cool completely before frosting, about 30 minutes.

Step 8: Make the Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter until light and fluffy, about 3 minutes.
2. Gradually add powdered sugar, one cup at a time, beating well after each addition.
3. Add vanilla extract and salt, beating until smooth.
4. Add heavy cream or milk, 1 tablespoon at a time, until you reach your desired consistency.
5. The frosting should be smooth and pipeable but not too thin.

Step 9: Frost and Garnish

1. Piping method: Transfer frosting to a piping bag fitted with a star tip. Pipe swirls on top of each cooled bite.
2. Simple method: Use a knife or offset spatula to spread frosting on top of each bite.
3. Garnish: Immediately sprinkle with mini chocolate chips, chopped walnuts, or a light dusting of cinnamon.
4. For an elegant touch, add a small piece of orange zest to each bite.

Professional Tips for Success

Carrot Preparation:

• Finely grate carrots for the best texture
• Pat dry to prevent soggy bites
• Fresh carrots work better than pre-grated
• Don’t skip this step – excess moisture affects texture

Baking Tips:

• Don’t overfill cups – batter will rise
• Even sizing ensures uniform baking
• Test doneness with a toothpick in the center
• Cool completely before frosting

Frosting Tips:

• Room temperature ingredients mix better
• Beat thoroughly for smooth, fluffy frosting
• Adjust consistency with cream or powdered sugar
• Pipe immediately after making for best results

Storage and Make-Ahead Instructions

Storage:

• Store unfrosted bites in airtight containers for up to 3 days
• Store frosted bites in refrigerator for up to 5 days
• Bring to room temperature before serving for best flavor

Make-Ahead:

• Bake bites up to 2 days ahead and store covered
• Freeze unfrosted bites for up to 2 months
• Make frosting 1 day ahead and refrigerate
• Frost just before serving for best appearance

Freezing:

• Freeze baked, unfrosted bites in freezer bags
• Thaw at room temperature for 2 hours
• Freeze frosted bites on a tray, then transfer to containers
• Thaw in refrigerator overnight

Variations and Flavor Combinations

Chocolate Lovers:

• Use dark chocolate chips instead of mini chips
• Add 2 tablespoons cocoa powder to the batter
• Drizzle with melted chocolate after frosting

Tropical Twist:

• Add 1/4 cup shredded coconut to the batter
• Replace walnuts with macadamia nuts
• Add 1/4 cup crushed pineapple (drained)

Spice Enhanced:

• Increase cinnamon to 1 1/2 teaspoons
• Add 1/4 teaspoon cardamom
• Include 1/4 teaspoon allspice

Healthier Version:

• Replace half the oil with unsweetened applesauce
• Use whole wheat pastry flour
• Reduce sugar by 1/4 cup
• Add 1/4 cup ground flaxseed

Troubleshooting Common Issues

Bites are too dense: Likely from overmixing or too much flour. Mix just until combined.

Bites are too sweet: Reduce sugar slightly or add a pinch more salt to balance.

Frosting is too thin: Add more powdered sugar gradually until desired consistency.

Frosting is too thick: Add cream 1 teaspoon at a time until spreadable.

Bites stick to pan: Ensure thorough greasing or use paper liners.

Nutritional Information (Per Bite, Makes 24 bites)

• Calories: Approximately 185
• Protein: 2g
• Carbohydrates: 25g
• Fat: 9g
• Fiber: 1g
• Sugar: 22g
• Vitamin A: 35% DV (from carrots)

Serving Suggestions

These Chocolate Chip Carrot Cake Bites are perfect for:

Occasions:

• Birthday parties and celebrations
• Baby showers and bridal showers
• Office potlucks and meetings
• School events and bake sales
• Holiday dessert tables
• Afternoon tea or coffee breaks

Presentation Ideas:

• Arrange on tiered serving stands
• Package in clear bags for gifts
• Serve on decorative paper doilies
• Present in mini cupcake stands
• Create a dessert bar with various toppings

Pairing Suggestions:

• Serve with hot coffee or tea
• Pair with vanilla ice cream for dessert
• Complement with fresh berries
• Offer alongside other mini desserts
• Serve with spiced cider or hot chocolate

Recipe Scaling

For Larger Batches (48 bites):

• Double all ingredients
• Use two mini muffin pans
• Bake in batches if needed
• Double frosting recipe

For Regular Cupcakes:

• Use standard muffin pans
• Fill cups 2/3 full
• Bake for 18-22 minutes
• Makes about 18 cupcakes

Special Dietary Adaptations

Gluten-Free:

• Substitute with gluten-free flour blend
• Add 1/2 teaspoon xanthan gum if not included
• Check that chocolate chips are gluten-free

Dairy-Free:

• Use dairy-free butter substitute
• Replace cream cheese with dairy-free alternative
• Use non-dairy milk in frosting

Egg-Free:

• Replace each egg with 1/4 cup applesauce
• Or use commercial egg replacer
• Bites may be slightly denser

Prep Time: 30 minutes
Bake Time: 12-15 minutes
Cooling Time: 30 minutes
Frosting Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 24 mini bites
Difficulty: Easy to Intermediate