This Mini Carrot Cake recipe offers a delightful balance of sweetness, warmth, and rich flavor. The tender cake is infused with the aromatic spices of cinnamon and nutmeg, complemented by the earthy sweetness of grated carrots and a touch of crunch from walnuts.
Topped with a smooth, creamy cream cheese frosting, every bite is a perfect mix of fluffy and decadent.
I chose to make this mini carrot cake recipe in a mini size to create individual portions that are perfect for smaller gatherings or a sweet personal treat.
It allows for a more controlled portion size, preventing overindulgence while still offering all the flavors of a traditional carrot cake.
Inspired by the classic charm of carrot cake, I wanted to give it a fun, modern twist with a smaller, more accessible version for everyone to enjoy!
Why You’ll Love This Mini Carrot Cake Recipe
You’ll love this mini carrot cake recipe for its perfect balance of flavor and convenience. Each mini cake is wonderfully moist and tender, packed with spiced carrot goodness and topped with creamy cream cheese frosting.
These bite-sized treats are ideal for portion control and sharing, making them perfect for any occasion, from casual snacking to festive gatherings.
Plus, the recipe is quick and easy to make, ensuring you can enjoy delicious homemade carrot cake without a lot of fuss.
How To Prepare Mini Carrot Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Difficulty: Medium
Cuisine: American
Calories: Approximately 320 calories per serving (depending on portion size)
Yield: 8 servings (based on a mini cake)
Kitchen Utensils Needed
- 2 mini cake pans (or 1 small round cake pan)
- Mixing bowls
- Whisk or hand mixer
- Grater (for carrots)
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Small saucepan (for melting butter for greasing)
- Hand or stand mixer (for frosting)
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup buttermilk
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- Additional walnuts for topping (optional)
- Melted butter for greasing the cake pans
For the Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How To Make Mini Carrot Cake Recipe
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease your mini cake pans with melted butter or line them with parchment paper.
2. Prepare the dry ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, kosher salt, and baking powder.
3. Mix the wet ingredients:
In a large bowl, whisk together the light brown sugar, vegetable oil, and eggs until smooth. Add the buttermilk and pure vanilla extract, and mix until everything is well combined.
4. Add the dry ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the carrots and walnuts:
Gently fold in the grated carrots and chopped walnuts, making sure they are evenly distributed throughout the batter.
6. Bake the cake:
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the cakes:
Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
8. Make the cream cheese frosting:
In a medium bowl, use a hand or stand mixer to beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, 1/4 cup at a time, and continue beating until the frosting is fluffy. Stir in the vanilla extract.
9. Frost the cake:
Once the cakes are completely cooled, spread the cream cheese frosting over the top and sides of each mini cake. Garnish with extra chopped walnuts on top if desired.
10. Serve and enjoy:
Slice your mini carrot cakes, serve, and enjoy!
Tips:
➢ For extra flavor, add a pinch of cloves or ginger to the dry ingredients.
➢ You can also use a food processor to grate the carrots for a finer texture.
➢ For a richer flavor, use whole wheat flour instead of all-purpose flour.
➢ To make the mini carrot cakes even more moist, add a tablespoon of apple sauce to the batter.
Delicious Variations Mini Carrot Cake Recipe
1. Pineapple Coconut Carrot Cake
Add 1/4 cup shredded coconut to the batter along with the crushed pineapple. This variation gives the cakes a tropical flair and a bit of extra texture.
2. Raisin and Nut Carrot Cake
Mix in 1/4 cup raisins and 1/4 cup chopped pecans or walnuts into the batter. This adds a sweet chewiness and a crunchy bite that complements the carrots perfectly.
3. Ginger Spice Carrot Cake
Increase the ground ginger to 1/2 teaspoon and add 1/4 teaspoon of ground cloves to the dry ingredients. This enhances the spice profile and gives the cakes a deeper, warmer flavor.
4. Maple Cream Cheese Frosting
Substitute the vanilla extract in the cream cheese frosting with 1-2 tablespoons of pure maple syrup for a subtle maple flavor. This adds a unique twist to the classic frosting and pairs wonderfully with the spiced carrot cake.
5. Lemon Zest Carrot Cake
Add 1 teaspoon of lemon zest to the batter for a bright, citrusy flavor. You can also incorporate a bit of lemon juice into the cream cheese frosting for a refreshing, tangy touch.Top of Form
How To Make With More Delicious
1. Layer with Cream Cheese Frosting: Create mini layer cakes by adding a layer of cream cheese frosting between two mini cakes. This extra frosting layer adds richness and elevates the flavor.
2. Top with Candied Carrots: Garnish your mini cakes with candied carrot strips for a sweet and decorative touch that enhances both taste and presentation.
3. Add a Citrus Zest: Incorporate a bit of orange or lemon zest into the batter or frosting for a refreshing citrus twist that brightens up the flavor profile.
4. Drizzle with Caramel Sauce: Drizzle homemade or store-bought caramel sauce over the mini cakes for an indulgent and buttery layer of sweetness that pairs beautifully with the spiced carrot cake.
5. Sprinkle with Toasted Nuts: Finish off your mini cakes with a sprinkle of toasted nuts, such as walnuts or pecans, to add a crunchy texture and deepen the nutty flavor.
How I Can Store
To store your mini carrot cake recipe, place it in an airtight container and keep it in the refrigerator for up to 3-4 days. If you have leftover frosting, store it separately in a sealed container.
You can also freeze the mini carrot cake recipe for longer storage—wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months.
To enjoy, thaw the mini carrot cake recipe in the refrigerator overnight and bring it to room temperature before serving for the best taste and texture.
Conclusion
My experience making this mini carrot cake recipe was incredibly enjoyable, from the simple preparation to the delightful results.
The combination of warm spices, moist cake, and creamy frosting creates a perfect balance of flavors that I couldn’t get enough of.
The mini size makes it ideal for small gatherings or personal indulgence, ensuring no leftovers! I encourage you to try this mini carrot cake recipe—whether for a special occasion or just a treat for yourself.
mini carrot cake recipe easy to make, absolutely delicious, and guaranteed to bring smiles to your table. Enjoy!
More Delicious Carrot Cakes
Carrot Cake Recipe Without Nuts
Mary Berry Recipe For Carrot Cake
Mini Carrot Cake Recipe
Equipment
- 2 mini cake pans (or 1 small round cake pan)
- Mixing bowls
- Whisk or hand mixer
- Grater (for carrots)
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Small saucepan (for melting butter for greasing)
- Hand or stand mixer (for frosting)
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup buttermilk
- 1 cup grated carrots
- 1/2 cup chopped walnuts optional
- 1/2 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- Additional walnuts for topping optional
- Melted butter for greasing the cake pans
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease your mini cake pans with melted butter or line them with parchment paper.
Prepare the dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, kosher salt, and baking powder.
Mix the wet ingredients:
- In a large bowl, whisk together the light brown sugar, vegetable oil, and eggs until smooth. Add the buttermilk and pure vanilla extract, and mix until everything is well combined.
Add the dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the carrots and walnuts:
- Gently fold in the grated carrots and chopped walnuts, making sure they are evenly distributed throughout the batter.
Bake the cake:
- Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool the cakes:
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Make the cream cheese frosting:
- In a medium bowl, use a hand or stand mixer to beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, 1/4 cup at a time, and continue beating until the frosting is fluffy. Stir in the vanilla extract.
Frost the cake:
- Once the cakes are completely cooled, spread the cream cheese frosting over the top and sides of each mini cake. Garnish with extra chopped walnuts on top if desired.
Serve and enjoy:
- Slice your mini carrot cakes, serve, and enjoy!