If you’re searching for a delightful, moist, and flavorful dessert to brighten your day, look no further than this Mini Carrot Cake with Cream Cheese Frosting Recipe. It’s a lovely little cake packed with the perfect blend of warm spices, fresh grated carrots, and a creamy, tangy frosting that will have you swooning after the very first bite. Whether it’s a special occasion or a cozy afternoon treat, this mini cake is so easy to make and irresistibly delicious, making it one of my favorite recipes to share with friends and family alike.
Ingredients You’ll Need
This Mini Carrot Cake with Cream Cheese Frosting Recipe uses simple, wholesome ingredients that come together beautifully to create a moist texture and rich flavor. Each component plays a crucial role, from the spices that add warmth to the carrots that bring sweetness and moisture.
- ¾ cup (94 grams) all-purpose flour: Provides the structure for your cake’s tender crumb.
- 1 teaspoon ground cinnamon: Adds a warm spiced note that’s classic in carrot cakes.
- Pinch of ground ginger: Introduces a subtle zing to balance sweetness.
- Pinch of ground nutmeg: Offers a nutty depth for cozy flavors.
- ½ teaspoon baking soda: Gives the cake a lovely rise and lightness.
- Pinch of salt: Enhances all other flavors perfectly.
- ¼ cup (60 ml) vegetable or canola oil: Keeps the cake moist and tender.
- ½ cup (105 grams) packed brown sugar: Imparts deep sweetness and slight molasses flavor.
- 1 large egg: Binds ingredients together for good texture.
- ½ teaspoon vanilla extract: Rounds out the flavor with sweet warmth.
- ¼ cup (60 ml) milk (preferably 2% or whole): Adds moisture and helps smooth the batter.
- ¾ cup finely grated carrots: The hero ingredient that brings moisture, sweetness, and color.
- ¼ cup chopped walnuts or raisins (optional): For an added crunch or chewy sweet pops.
- ¼ cup (56 grams) unsalted butter, softened: For the luscious cream cheese frosting base.
- 2 ounces (56 grams) full-fat cream cheese: Delivers that irresistibly tangy frosting flavor.
- ½–1 cup (55–110 grams) powdered sugar: Sweetens and thickens the frosting to perfect spreadability.
- ½ teaspoon vanilla extract (for frosting): Infuses a smooth vanilla essence in your frosting.
- Pinch of salt (for frosting): Balances out the sweetness beautifully.
- 1–2 teaspoons milk or cream (if needed): Adjusts frosting consistency for easy spreading.
- Chopped walnuts (optional, for decorating): Adds a pretty, crunchy topping.
How to Make Mini Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Cake Pan and 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. This simple step ensures your mini carrot cake will release easily after baking and maintain its beautiful shape.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk the all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking soda, and salt. By combining these dry ingredients first, you’ll ensure even distribution of those lovely warm spices throughout your cake.
Step 3: Mix Your Wet Ingredients Separately
In another bowl, whisk vegetable oil, packed brown sugar, the egg, vanilla extract, and milk until the mixture is smooth and well combined. This smooth base will help your cake stay moist and tender.
Step 4: Combine Wet & Dry Ingredients with Carrots
Fold the finely grated carrots into your wet ingredients. Make a well in the dry ingredients and pour in the wet mix. Gently stir until just combined—overmixing can make cakes dense, so patience here is key.
Step 5: Add Nuts or Raisins if You Like
If you’re a fan of added texture and flavor, fold in the chopped walnuts or plump raisins now. They lend a lovely contrast to the soft crumb and a little nutty or fruity surprise in every bite.
Step 6: Bake Your Mini Carrot Cake
Pour the batter into your prepared cake pan and bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 15 minutes before attempting to frost—it’s worth the wait!
Step 7: Prepare the Cream Cheese Frosting
While your cake is cooling, beat the softened butter until smooth and creamy. Add the full-fat cream cheese and beat until well combined. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth. If the frosting feels too thick, add a teaspoon or two of milk or cream to reach your desired spreading consistency.
Step 8: Frost and Decorate
Once your mini carrot cake has cooled completely, spread that dreamy cream cheese frosting evenly on top. For an extra touch, sprinkle with chopped walnuts if you like. This frosting adds a tangy richness that perfectly complements the lightly spiced cake.
How to Serve Mini Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Freshly chopped walnuts offer a satisfying crunch and a rustic look, while a light dusting of ground cinnamon or a few edible flowers can add visual charm. These simple touches elevate each bite from lovely to memorable.
Side Dishes
This mini carrot cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a lighter option, a cup of perfectly brewed chai tea or coffee rounds out the warm spices and balances the cream cheese frosting.
Creative Ways to Present
Present your mini carrot cake on a pretty cake stand or individual dessert plates for a charming effect. If you’re feeling whimsical, serve alongside a small bowl of honey-roasted nuts or a drizzle of caramel sauce. These ideas add a personal touch when sharing this recipe with guests or loved ones.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini carrot cake covered tightly in the refrigerator to maintain freshness. It will stay moist and tasty for up to 3 days, making it perfect for enjoying several delightful desserts after your initial baking session.
Freezing
You can freeze the unfrosted mini carrot cake wrapped securely in plastic wrap and a layer of aluminum foil for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before frosting for the freshest taste.
Reheating
To enjoy your mini carrot cake with cream cheese frosting slightly warmed, gently microwave individual slices for 10 to 15 seconds. Be careful not to overheat, as the frosting may melt—but a slightly warm bite is pure bliss!
FAQs
Can I use a different type of oil in the recipe?
Absolutely! Vegetable or canola oil works best for moisture without overpowering flavors, but mild olive oil or melted coconut oil can also be used for a subtle twist.
Is it necessary to use brown sugar instead of white?
Brown sugar adds depth and a hint of caramel thanks to its molasses content, which complements the spices beautifully. White sugar can be substituted, but your cake may lose some richness.
Can I make this Mini Carrot Cake without nuts or raisins?
Yes, feel free to skip the nuts or raisins if you prefer a smoother texture or need to avoid allergies. The cake is delicious either way!
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs clinging. This ensures your mini carrot cake is perfectly baked and not overdone.
Can I double the recipe to make a larger cake?
Definitely! Just use a larger pan and adjust the baking time accordingly—start checking for doneness after 35 minutes as bigger cakes take longer to bake through.
Final Thoughts
This Mini Carrot Cake with Cream Cheese Frosting Recipe is a true joy to bake and absolutely delightful to eat. It brings together classic flavors and a luscious frosting in just the right size to satisfy sweet cravings without overwhelming. Do yourself a favor and try this recipe soon—it’s a small cake with big heart and an even bigger smile to share!
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
Description
This Mini Carrot Cake Recipe is a delightful, moist carrot cake perfect for small gatherings or a cozy treat. Made with warm spices, finely grated carrots, and optional nuts or raisins, it is topped with a creamy, smooth cream cheese frosting. Baking in a small 6-inch round pan ensures a tender crumb and perfect portion size for six servings.
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)
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 Pan: 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and salt until fully combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together vegetable oil, brown sugar, egg, vanilla extract, and milk until the mixture is smooth and homogenous.
- Add Carrots: Stir the finely grated carrots into the wet ingredients until evenly distributed.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, ensuring not to overmix.
- Add Nuts or Raisins (Optional): Fold in chopped walnuts or raisins if you are using them, to add texture and flavor.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat unsalted butter until soft. Add cream cheese and beat together until smooth and combined.
- Add Sugar and Flavor: Gradually beat in powdered sugar, vanilla extract, and a pinch of salt. If the frosting is too thick, add 1-2 teaspoons of milk or cream to adjust the consistency to a spreadable texture.
- Frost the Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Optionally, sprinkle with additional chopped walnuts for decoration and texture.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- You can substitute raisins with chopped walnuts or omit nuts entirely for a nut-free version.
- If you prefer a sweeter frosting, increase the powdered sugar gradually.
- Use fresh finely grated carrots for the best texture and moisture.
- Store the cake covered in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for the best flavor and texture.
