If you’ve been searching for a delightful treat that feels like a warm hug in dessert form, then this Mini Carrot Cake with Cream Cheese Frosting Recipe is exactly what your kitchen needs. Perfectly spiced, moist, and adorned with a luscious cream cheese frosting, these mini cakes are as charming as they are delicious. Whether you’re after a cozy afternoon snack or a sweet ending to a meal, this little cake packs big flavor and heartwarming nostalgia in every bite.
Ingredients You’ll Need
This recipe relies on a handful of simple ingredients that harmonize beautifully to create the ultimate carrot cake experience. Each component plays a vital role: from the warm spices that elevate the flavor to the grated carrots that bring moisture and color, and the cream cheese frosting that ties it all together with just the right balance of tang and sweetness.
- All-purpose flour (¾ cup / 94 grams): The base that gives structure to your mini cakes.
- Ground cinnamon (1 teaspoon): Adds comforting warmth and depth.
- Ground ginger (pinch): Gives a subtle spicy lift without overpowering.
- Ground nutmeg (pinch): A hint of aromatic sweetness enhances the cake’s complexity.
- Baking soda (½ teaspoon): Ensures a light, tender crumb by helping the cake rise.
- Salt (pinch): Balances sweetness and boosts flavor overall.
- Vegetable or canola oil (¼ cup / 60 ml): Keeps the cake moist and tender.
- Light or dark brown sugar (½ cup / 105 grams): Adds rich sweetness and a hint of caramel flavor.
- Large egg (1): Binds ingredients together and adds moisture.
- Vanilla extract (½ teaspoon): Enhances all the flavors with its mellow aroma.
- Milk (¼ cup / 60 ml): Adds tenderness; whole or 2% milk recommended.
- Finely grated carrots (¾ cup): The star ingredient that brings sweetness, moisture, and lovely texture.
- Chopped walnuts or raisins (¼ cup, optional): Adds delightful crunch or chewy bursts.
- Unsalted butter, softened (¼ cup / 56 grams): The creamy base for the frosting.
- Full-fat cream cheese (2 ounces / 56 grams): Creates that classic tangy and smooth frosting.
- Powdered sugar (½ to 1 cup / 55-110 grams): Sweetens and thickens the frosting perfectly.
- Salt (pinch for frosting): Balances the sweetness of the frosting.
- Vanilla extract (½ teaspoon for frosting): Adds richness and depth to the cream cheese frosting.
- Milk or cream (1-2 teaspoons if needed): Adjusts frosting consistency for easy spreading.
- Chopped walnuts (optional, to decorate): Adds a pretty and crunchy finishing touch.
How to Make Mini Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and grease the sides well. This small pan size ensures your mini carrot cake bakes evenly and stays perfectly moist.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk the all-purpose flour, ground cinnamon, ginger, nutmeg, baking soda, and salt until well combined. These dry ingredients set the base for your cake’s tender crumb and wonderful spice profile.
Step 3: Whisk Together Wet Ingredients
In a separate bowl, vigorously mix the vegetable oil, brown sugar, egg, vanilla extract, and milk until the mixture is smooth and homogenous. This wet mix not only sweetens but also adds the moisture that makes your mini carrot cake irresistibly soft.
Step 4: Combine and Add Carrots
Gently fold the grated carrots into the wet ingredients, allowing their natural sweetness and moisture to become part of the blend. Next, pour the wet ingredients into the center of the dry ingredients’ bowl and stir just until combined to avoid overworking the batter.
Step 5: Fold in Optional Add-ins
If you’re a fan of texture and flavor contrast, now is the moment to gently fold in the chopped walnuts or raisins. They bring an unexpected but delightful crunch or chewiness to every bite.
Step 6: Bake the Cake
Pour the batter into your prepared pan, smoothing the top lightly. Bake for 25 to 30 minutes, checking for doneness with a toothpick inserted in the center; it should come out clean or with only a few moist crumbs. Let the cake cool in the pan for at least 15 minutes before removing it.
Step 7: Make the Cream Cheese Frosting
While the cake cools, beat the softened butter until fluffy, then add cream cheese and mix until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until luscious. If the frosting feels too thick, add one or two teaspoons of milk or cream for the perfect spreadable texture.
Step 8: Frost and Decorate
Once the cake is completely cool, generously spread the cream cheese frosting over the top. Sprinkle with chopped walnuts if you like an extra touch of crunch and visual appeal. Your mini carrot cake with cream cheese frosting is now ready to delight!
How to Serve Mini Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
A simple sprinkle of chopped walnuts is a classic way to add texture and beauty, but you could also try finely shredded coconut, a dash of cinnamon, or even a few edible flowers to brighten things up for a special occasion.
Side Dishes
This mini carrot cake pairs wonderfully with a cup of hot chai, coffee, or lightly brewed tea. For a refreshing balance, a fresh fruit salad or a dollop of Greek yogurt on the side complements the cake’s sweetness beautifully.
Creative Ways to Present
Try serving your mini carrot cake on rustic wooden boards or colorful plates to enhance the cozy vibe. For gatherings, individual plating with a drizzle of caramel sauce or a few fresh berries on the side can elevate this humble treat into something spectacular.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini carrot cake in an airtight container in the refrigerator. The cream cheese frosting means it’s best enjoyed within 3-4 days to savor freshness and flavor at their peak.
Freezing
You can freeze the unfrosted cakes wrapped tightly in plastic wrap and then in foil or a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and add the frosting fresh for best results.
Reheating
If you prefer a warm slice, gently reheat refrigerated cake slices in the microwave for about 15-20 seconds. Avoid reheating the whole cake to preserve texture — just warm what you plan to eat immediately.
FAQs
Can I make this recipe dairy-free?
Absolutely! Swap out the butter and cream cheese for your favorite plant-based alternatives, and use a non-dairy milk. The texture may be slightly different but still delicious.
Is it possible to make this recipe gluten-free?
Yes, using a 1-to-1 gluten-free flour blend works well. Just make sure your blend contains xanthan gum or another binder to mimic gluten’s elasticity.
Can I substitute the oil for butter in the cake?
You can, but using oil helps keep the cake extra moist and tender. If you choose butter, melt it first and consider reducing the oven temperature slightly for even baking.
How do I avoid the cake being dry?
Measuring flour carefully is key — too much flour can dry out your cake. Also, don’t overbake; keep an eye on the cake near the 25-minute mark to pull it as soon as the toothpick comes out clean.
What makes this Mini Carrot Cake with Cream Cheese Frosting Recipe special?
It’s the balance of warming spices, the natural sweetness and moisture from freshly grated carrots, and the irresistible tangy cream cheese frosting that make this mini cake a standout treat.
Final Thoughts
Making this Mini Carrot Cake with Cream Cheese Frosting Recipe is like inviting a bit of cozy happiness into your day. Its simple ingredients and straightforward process come together in a way that feels both heartfelt and irresistible. Whether you’re sharing with loved ones or savoring a slice quietly by yourself, this recipe is sure to become a cherished favorite in your dessert repertoire. So, next time you want a sweet pick-me-up, go ahead and treat yourself to these delightful mini cakes—you won’t regret it!
Print
Mini Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mini Carrot Cake recipe is a delightful single-layer cake, rich with warm spices, grated carrots, and a moist texture, topped with a creamy homemade cream cheese frosting. Perfect for a small gathering or an indulgent treat, it combines the natural sweetness of carrots with the cozy flavors of cinnamon, nutmeg, and ginger, finished with a nutty crunch.
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
- 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 to prevent sticking.
- Whisk Dry Ingredients: In a bowl, combine the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and a pinch of salt. Whisk to evenly distribute the spices and leavening agent.
- Whisk Wet Ingredients: In a separate bowl, whisk together the vegetable oil, packed brown sugar, egg, vanilla extract, and milk until the mixture is smooth and homogenous.
- Combine Ingredients: Stir the grated carrots into the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, ensuring no pockets of flour remain but avoiding overmixing.
- Add Nuts or Raisins (Optional): If you like, fold in the chopped walnuts or raisins carefully into the batter to add texture and flavor.
- Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool in the pan for at least 15 minutes before removing to a wire rack to cool completely.
- Beat Butter and Cream Cheese: While the cake cools, beat the softened unsalted butter in a bowl until creamy. Add the cream cheese and continue beating until fully combined and smooth.
- Add Sugar and Flavorings: Gradually add powdered sugar, vanilla extract, and a pinch of salt to the butter and cream cheese mixture. Beat until the frosting is smooth and fluffy. Add 1-2 teaspoons of milk or cream if the frosting is too thick to achieve a spreadable consistency.
- Frost Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Optionally, sprinkle chopped walnuts on top for decoration and added crunch. Serve and enjoy your mini carrot cake!
Notes
- The cake pan size is important for baking times and texture; a 6-inch round pan is recommended.
- If you prefer, you can substitute vegetable oil with canola oil or light olive oil for a different flavor profile.
- Brown sugar packed tightly helps keep the cake moist and adds a slight caramel note.
- Ensure grated carrots are finely shredded to distribute well in the batter.
- For a dairy-free version, consider using vegan butter and plant-based cream cheese alternatives.
- Leftover cake can be stored covered at room temperature for 2 days or refrigerated up to 5 days.
- You can double the recipe but bake in a larger pan and adjust baking time accordingly.
