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.
