Mini Carrot Cake with Cream Cheese Frosting
This Mini Carrot Cake is the perfect size for a small celebration. It's a two-layer moist 6 inch carrot cake frosted with a not too sweet cream cheese frosting.
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I only eat carrot cake two times a year easter and thanksgiving. I'm not sure why it should be a year-round kind of cake because it's so delicious. Summer and spring I tend to lean towards my small chocolate cake and more fruity ones like my berry Chantilly and a burst of summer flavor my blueberry chiffon cake. But Carrot cake is one of my top favorites. This recipe is adapted from my favorite carrot cake recipe.
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Why you'll love this recipe:
- Easy to make doesn't require a stand mixer
- Perfect cake for a small gathering or any special occasion
- Moist carrot cake that tastes amazing with your classic cream cheese frosting
Mini carrot cake Ingredients:
- Flour: All purpose flour was tested with this carrot cake recipe and is best for this cake.
- Baking Powder/baking soda: No substitutions you need both to create the perfect cake
- Salt: I use sea salt
- Spices: Cinnamon and a tiny bit of ground nutmeg is used in this recipe to give it the right amount of spices.
- Oil: Use a neutral oil like canola and vegetable oil.
- Granulated Sugar/Brown Sugar: A blend of both sugars works best but you can substitute with either or if that's all you have on hand. Sugar plays a big role in cake moisture, so it is recommended not to reduce the sugar Use dark brown sugar or light brown sugar.
- Eggs: Large eggs, room temperature is always preferred but no necessary.
- Carrots: Use fresh carrots, never use grocery store grated carrots as they aren't the right size and loose moisture.
- Walnuts: Optional, walnuts are used inside the cake and outside the cake for decor. Feel free to use any nuts of choice like chopped pecans
See recipe card for full list of ingredients and measurements.
Let's make a mini carrot cake:
This mini carrot cake doesn't require a stand mixer; it can be simply made with an electric mixer or hand mixed.
Carrot Cake Batter
Preheat your oven to 350°F. Line two 6-inch cake pans with parchment paper and cooking spray.
Wash carrots and grate carrots with box grater or food processor.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
With a large mixing bowl, whisk together the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until smooth.
Add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated carrots and chopped walnuts, ensuring they’re evenly distributed throughout the batter.
Divide and pour batter evenly between the two 6-inch cake pans.
Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool for 10 minutes and then invert to a cooling rack.
Wrap the cake layers in plastic wrap to keep moisture in the cake as much as possible.
Cream Cheese Frosting:
Beat cream cheese in stand mixer, scrapping sides and bottom of the bowl.
Add the softened butter and whip on medium speed for 2 to 3 minutes.
Next, add the powdered sugar and vanilla extract and beat until light and fluffy.
Carrot Cake Assembly:
Place one carrot cake on the cake board or serving plate. Lather ½ cup of frosting on the layer and spread with an offset spatula to even the frosting.
Flip the other carrot cake layer upside down so the bottom of the cake layer is the top. Spread a thing layer of frosting on top and to the sides of the cake.
Allow the cake to set up and chill in the fridge for 20 minutes or until the cake is set.
Frost the cake layers with the remaining frosting decorating as desired with piping bag and pressing crushed walnuts on the side.
Mini carrots were made from a large carrot that was just shaved down to replicate a mini carrot. The greenery is from the carrot tops.
Storage:
Store cake in an airtight container for 3-4 days.
Cut and freeze slices for up to 3 months and thaw as desired.
Variations/Add ins:
Add up to an additional ½ cup of add ins to the carrot cake batter.
- Drained and crushed pineapples
- Coconut shreds
- Raisins
- Chopped Dates
Use a brown butter cream cheese frosting
Mini Carrot Cake Tips:
- Baking: Adjust bake time to how your oven works, not every oven is the same and some may run hotter or cooler than others.
- Overmixing: Avoid overmixing for a tender cake
- Kitchen scale: Measure with a kitchen scale versus measuring cups for best results. This is the best way to bake with the same results.
- Coat add ins like nuts and raisins in flour to prevent them from sinking to the bottom of the cake.
Frequently asked questions:
Yes you should get 12 cupcakes or 24 mini cupcakes
This carrot cake batter will make one 8-inch cake pan or one 9 in cake pan
It can also be baked in a small baking sheet (eighth sheet pan) cut out and decorated into mini little carrot cakes
For more Carrot Cake recipes:
- Carrot Cake Whoppie Pies
- Carrot Cake
- Easy Carrot Cupcakes
Mini Carrot Cake with Cream Cheese Frosting
Ingredients
Carrot Cake Batter
- 1 ¼ cup All Purpose Flour (150g)
- 1 ½ teaspoon Cinamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ cup Granulated Sugar (100g)
- ⅓ cup Light Brown Sugar (75g)
- 2 large Egg
- 2 teaspoon Vanilla Extract
- ½ cup Vegetable Oil
- 1 ½ cup Carrots washed, grated
- ½ cup Walnuts crushed
Cream Cheese Frosting
- 8 ounces Cream cheese
- 6 ounces Butter
- 1 ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Carrot Cake Batter
- Preheat your oven to 350°F. Line two 6-inch cake pans with parchment paper and cooking spray.
- Wash carrots and grate carrots with box grater or food processor.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- With a large mixing bowl, whisk together the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until smooth.
- Add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped walnuts, ensuring they’re evenly distributed throughout the batter.
- Divide and pour batter evenly between the two 6-inch cake pans.
- Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 10 minutes and then invert to a cooling rack.
- Wrap the cake layers in plastic wrap to keep moisture in the cake as much as possible.
Cream Cheese Frosting:
- Beat cream cheese in stand mixer, scrapping sides and bottom of the bowl.
- Add the softened butter and whip on medium speed for 2 to 3 minutes.
- Next, add the powdered sugar and vanilla extract and beat until light and fluffy.
Carrot Cake Assembly:
- Place one carrot cake on the cake board or serving plate. Lather ½ cup of frosting on the layer and spread with an offset spatula to even the frosting.
- Flip the other carrot cake layer upside down so the bottom of the cake layer is the top. Spread a thing layer of frosting on top and to the sides of the cake.
- Allow the cake to set up and chill in the fridge for 20 minutes or until the cake is set.
- Frost the cake layers with the remaining frosting decorating as desired with piping bag and pressing crushed walnuts on the side.
- Mini carrots were made from a large carrot that was just shaved down to replicate a mini carrot. The greenery is from the carrot tops.
Notes
- Drained and crushed pineapples
- Coconut shreds
- Raisins
- Chopped Dates
