Mini Carrot Cake Cups

Little cups of something soft and sweet… with a creamy swirl on top 🥕💫

This one feels like spring in the gentlest way—simple to make, but just a little bit special.

If you were here, I’d hand you one and we’d sit for a quiet moment together 🤍

🥕 Mini Carrot Cake Cups (Easy Version)

• Mini graham cracker crusts (ready-made)

• 2 cups shredded carrots

• 1 can (14 oz) sweetened condensed milk

• 1 tsp cinnamon

Frosting

• 8 oz cream cheese

•½–1 cup powdered sugar (adjust to taste)

•Optional: ½ tsp vanilla

Beat until smooth and slightly fluffy.

Add shredded carrots, sweetened condensed milk, and cinnamon to a blender. Pulse until combined and slightly smooth (a little texture is perfect).

Spoon the carrot mixture into each mini graham cracker crust.

Place in the freezer for 30–60 minutes to set.

Beat cream cheese, powdered sugar and vanilla until smooth, then pipe or spoon on top of each cup.

Serve and enjoy.

Jolly Mrs Claus

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