Carrot Cake with Lime Glaze

Carrot Cake with Lime Glaze is a twist on the classic carrot cake without the heavy cream cheese buttercream frosting. Don’t get me wrong, I adore buttercream. But there is a place at the table for lighter cakes too. Love the cake, just change the frosting!

My sister in law reminded me how delicious an extra-carrot-y carrot cake could be when I had dinner at her house a few weeks ago. Crunchy and sweet, grated carrots make an incredible garnish. Move over coconut! I think I have found my new favorite cake topping!

Making Mini-Cakes

I have a mini-bundt cake mold that I like to use when making Carrot Cake with Lime Glaze. Like oversized cupcakes, you can choose to share this dessert…or not. Unfortunately, this mold is no longer available on the market, but I found another one that is similar.

If you choose to make the mini-bundt cakes like I did, you will have to adjust your baking time to suit the size mold you purchased. My mold yielded about 9 mini-bundt cakes which required baking them in two batches (my mold only makes 6 cakes at a time.) The baking time was around 25 minutes. Simply add 5-10 minutes of baking time based on the size of your mold and then test with a toothpick. Once the toothpick comes out clean, write down the baking time for your mini-mold for use on your next recipe. Also, there may be instructions for baking times included with the pan, so keep an eye out.

Carrot Cake in Fancy Molds

One final note – if you choose to use a fancier mold for this cake make sure you use a spray food release like Pam or Baker’s Joy. Detailed molds can prove tricky when removing the cake. The less sticky the pan, the better your cake will turn out. This goes for non-stick cake pans too.

I will be making Carrot Cake with Lime Glaze for this Father’s Day, not only because he likes it, but so does the rest of the family. The lighter lime-flavored glaze makes it an easy take along for picnics especially in the summertime.