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
Scale
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.
