If you’re looking for a delightful treat that’s both charming and bursting with flavor, this Mini Carrot Cake with Cream Cheese Frosting Recipe is your new best friend. Perfectly moist, lightly spiced, and topped with a luscious cream cheese frosting, these petite cakes are just the right size to satisfy your sweet tooth without overwhelming you. Whether you’re sharing them with friends or indulging in a quiet moment at home, this recipe brings a cozy, rustic charm that’s hard to resist. Let’s dive into the details and get ready to whip up these irresistible mini delights!
Ingredients You’ll Need
Gathering the ingredients for this Mini Carrot Cake with Cream Cheese Frosting Recipe is a breeze. Each item plays an important role, blending to create that signature moist texture, warm spice notes, and creamy topping that makes this cake so memorable.
- ¾ cup (94 grams) all-purpose flour: Provides the structure for the cake, keeping it tender yet sturdy.
- 1 teaspoon ground cinnamon: Offers a warm, fragrant spice that’s essential for carrot cake flavor.
- Pinch of ground ginger: Adds a subtle zing that balances the sweetness.
- Pinch of ground nutmeg: Brings a slightly nutty, aromatic undertone that deepens the cake’s spice profile.
- ½ teaspoon baking soda: Helps the cake rise beautifully while keeping it light.
- Pinch of salt: Enhances all the other flavors to shine through.
- ¼ cup (60 ml) vegetable oil or canola oil: Keeps the cake moist and tender without weighing it down.
- ½ cup (105 grams) packed light or dark brown sugar: Adds rich sweetness and a hint of molasses flavor.
- 1 large egg: Binds the ingredients and contributes to the cake’s soft crumb.
- ½ teaspoon vanilla extract: Provides a subtle, comforting aroma that complements the spices.
- ¼ cup (60 ml) milk (2% or whole recommended): Moistens the batter and helps dissolve the sugar for smoothness.
- ¾ cup finely grated carrots: The star ingredient that lends natural sweetness, moisture, and color.
- ¼ cup chopped walnuts or raisins (optional): Adds delightful texture and a nutty or fruity contrast.
- ¼ cup (56 grams) unsalted butter, slightly softened: Key for a rich and creamy frosting base.
- 2 ounces (56 grams) full-fat cream cheese: The soul of the frosting, bringing that perfect tangy creaminess.
- ½ – 1 cup (55-110 grams) powdered sugar: Sweetens the frosting to just the right level.
- ½ teaspoon vanilla extract: Elevates the frosting’s flavor complexity.
- Pinch of salt: Balances the sweetness in the frosting.
- 1-2 teaspoons milk or cream, if needed: Adjusts the frosting consistency to silky smooth perfection.
- Chopped walnuts (optional, for decorating): A lovely finishing touch that adds crunch and charm.
How to Make Mini Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Baking Environment
Start by preheating your oven to 350°F (180°C). Then, line a 6-inch round cake pan with parchment paper and make sure to grease the sides well. This little step ensures your mini carrot cake will come out with a perfect shape and no sticking, setting you up for sweet success.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, combine the all-purpose flour with ground cinnamon, ginger, nutmeg, baking soda, and a pinch of salt. Whisking these dry ingredients together evenly distributes the spices and leavening agents so that every bite tastes just right.
Step 3: Mix the Wet Ingredients Separately
In another bowl, whisk together the vegetable oil, packed brown sugar, egg, vanilla extract, and milk until the mixture is smooth and velvety. This creates a beautifully homogeneous base that will give your mini carrot cake that moist texture we all love.
Step 4: Add the Carrots and Combine
Fold the finely grated carrots into the wet ingredients gently. Next, make a well in the dry ingredients and pour in the wet mixture. Stir everything until just combined—be careful not to overmix, as you want your mini cakes to be tender and light, not dense.
Step 5: Mix in Optional Nuts or Raisins
If you love a little crunch or chewy sweetness, fold in chopped walnuts or raisins now. This optional step enhances both the texture and flavor, adding delightful surprises with every bite.
Step 6: Bake Your Mini Carrot Cake
Pour the batter into the prepared cake pan and slide it into your preheated oven. Bake for about 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for at least 15 minutes before carefully removing it. Cooling is crucial for the frosting to go on smoothly.
Step 7: Whip Up the Cream Cheese Frosting
While the cake is cooling, beat the unsalted butter in a bowl until soft and creamy. Add the cream cheese and continue beating until the mixture is smooth and fully combined. This frothy base is what makes the frosting so irresistibly luscious.
Step 8: Sweeten and Flavor the Frosting
Gradually add the powdered sugar along with vanilla extract and a pinch of salt. Beat everything until smooth and fluffy. If your frosting feels too thick, mix in a teaspoon or two of milk or cream to reach the perfect spreading consistency. Your frosting should be silky and dreamy—just like a cloud of sweet bliss.
Step 9: Frost the Mini Carrot Cake
Once your cake has completely cooled, gently spread the cream cheese frosting over the top. If you’re feeling fancy, sprinkle some chopped walnuts on top for that extra bit of texture and beauty. Then sit back and admire your gorgeous mini carrot cake in all its glory.
How to Serve Mini Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Sprinkling chopped walnuts on top adds a lovely crunch and rustic appeal, but you could also try toasted coconut flakes, a light dusting of cinnamon, or even a few fresh edible flowers to make your mini carrot cake visually stunning.
Side Dishes
This mini carrot cake pairs wonderfully with a steaming cup of fresh coffee or a comforting chai tea. For a refreshingly fruity contrast, consider serving alongside some fresh orange slices or a scoop of vanilla ice cream.
Creative Ways to Present
Why not turn these mini cakes into charming individual dessert plates? Place each on a decorative doily, drizzle with a bit of warm caramel sauce, or even turn them into mini cake pops for a fun party treat. The Mini Carrot Cake with Cream Cheese Frosting Recipe is versatile enough for casual tea time or a festive gathering.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover mini carrot cake tightly in plastic wrap or store in an airtight container in the refrigerator. This keeps the cake moist and the cream cheese frosting fresh for up to 3 days, perfect for enjoying day-after-day.
Freezing
You can freeze the unfrosted mini carrot cake for up to 2 months. Wrap it tightly in plastic wrap and then foil to protect it fully. When ready to enjoy, thaw overnight in the fridge and frost fresh to keep the frosting perfectly smooth and creamy.
Reheating
To gently warm your mini carrot cake, heat it in the microwave for about 10 seconds or let it come to room temperature before serving. Avoid reheating the frosted cake in the microwave to prevent melting the cream cheese frosting.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that the mini carrot cake will have a denser texture and a nuttier flavor. You might want to start with half whole wheat and half all-purpose for a balanced result.
How do I make sure my cream cheese frosting is smooth and not lumpy?
Make sure the butter and cream cheese are softened to room temperature before beating. Gradually add powdered sugar and beat until light and fluffy. If needed, add a little milk to loosen the frosting to the perfect texture.
Can I make this recipe dairy-free?
Absolutely! Use dairy-free cream cheese and vegan butter substitutes, and swap milk for any plant-based milk. The cake will still be delicious with these simple adjustments.
What can I use instead of walnuts?
Try pecans, almonds, or even sunflower seeds for a different crunch. If you’re avoiding nuts altogether, raisins or shredded coconut also add delightful texture without nuts.
Is it possible to bake this recipe as cupcakes?
Yes! Pour the batter into lined muffin tins and bake for about 18-22 minutes at 350°F (180°C). Keep an eye on them and test with a toothpick to avoid overbaking. Cupcakes make for perfectly portable mini treats.
Final Thoughts
This Mini Carrot Cake with Cream Cheese Frosting Recipe is pure love wrapped up in a tiny cake. It’s a guaranteed crowd-pleaser with its cozy spices, tender carrot goodness, and that dreamy frosting that keeps you coming back for more. So why not save this recipe, gather your ingredients, and treat yourself and those you love to a baking experience you’ll cherish? Happy baking, my friend!
Print
Mini Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mini Carrot Cake recipe is a moist, flavorful treat perfect for any occasion. Packed with finely grated carrots, warm spices, and optional nuts or raisins, this small-sized cake is topped with a smooth cream cheese frosting, offering a delightful balance of sweetness and tang. Ideal for a cozy dessert or special snack, it yields 6 servings and bakes in just under an hour.
Ingredients
Cake Ingredients
- ¾ cup (94 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground nutmeg
- ½ teaspoon baking soda
- Pinch of salt
- ¼ cup (60 ml) vegetable oil or canola oil
- ½ cup (105 grams) packed light or dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup (60 ml) milk (2% or whole milk recommended)
- ¾ cup finely grated carrots
- ¼ cup chopped walnuts or raisins (optional)
Cream Cheese Frosting Ingredients
- ¼ cup (56 grams) unsalted butter, slightly softened
- 2 ounces (56 grams) full-fat cream cheese
- ½ – 1 cup (55-110 grams) powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1–2 teaspoons milk or cream, if needed
- Chopped walnuts (optional, for decorating)
Instructions
- Prepare Cake: Preheat your oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and grease the sides thoroughly to prevent sticking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and a pinch of salt to evenly distribute the spices and leavening agent.
- Whisk Wet Ingredients: In a separate large bowl, whisk the vegetable oil, packed brown sugar, egg, vanilla extract, and milk until the mixture is smooth and homogenous.
- Combine Ingredients: Stir the finely grated carrots into the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined, taking care not to overmix to keep the cake tender.
- Add Nuts or Raisins (Optional): Fold in the chopped walnuts or raisins if you choose to include them for added texture and flavor.
- Bake: Pour the batter into the prepared cake pan, spreading evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes before removing to a wire rack.
- Beat Butter and Cream Cheese: In a mixing bowl, beat the softened unsalted butter until creamy. Add the full-fat cream cheese and continue beating until smooth and fully combined with no lumps.
- Add Sugar and Flavorings: Gradually add the powdered sugar, the vanilla extract, and a pinch of salt to the cream cheese mixture. Beat continuously until the frosting is smooth. Add 1-2 teaspoons of milk or cream as needed to reach desired consistency.
- Frost Cake: Once the mini carrot cake is completely cool, spread the cream cheese frosting evenly over the top. Optionally, sprinkle chopped walnuts on top for garnish and extra crunch.
Notes
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives.
- You can adjust the powdered sugar in the frosting to your preferred sweetness and thickness.
- The chopped walnuts can be toasted for extra flavor before adding to the batter or frosting.
- This recipe is perfect for a small gathering or as a personal dessert.
