If you’re searching for a dessert that’s irresistibly moist, gently spiced, and just the right size for a cozy gathering, this Mini Carrot Cake Recipe is about to become your new go-to treat. Imagine a tender crumb full of sweet carrots and a kiss of cinnamon, all topped with a cloud of dreamy cream cheese frosting. Whether you’re celebrating a special occasion or just want to treat yourself to something homemade, this recipe delivers big carrot cake flavor in a petite, adorable package.
Ingredients You’ll Need
What I love most about this Mini Carrot Cake Recipe is how every ingredient plays its part in building layers of flavor and texture. There’s nothing fancy or complicated here—just classic pantry staples that come together for a perfectly balanced, delightfully spiced cake you’ll want to make again and again.
- All-purpose flour: The foundation for a soft, tender crumb that supports all those juicy carrots.
- Ground cinnamon: Brings a cozy warmth that pairs beautifully with the sweetness of carrots.
- Ground ginger: Just a pinch gives a subtle zing, brightening up the cake without overpowering.
- Ground nutmeg: Adds depth and a hint of earthiness to round out the spice profile.
- Baking soda: Ensures your mini cake rises tall and fluffy every time.
- Salt: A pinch sharpens the flavors and balances the sweetness.
- Vegetable oil or canola oil: Keeps the cake incredibly moist and tender from the first bite to the last.
- Packed light or dark brown sugar: Adds caramel notes and a richer sweetness compared to white sugar.
- Large egg: Binds everything together and gives the cake structure.
- Vanilla extract: Infuses the cake and frosting with a lovely aroma and flavor.
- Milk (2% or whole recommended): Adds moisture and helps achieve that perfectly soft texture.
- Finely grated carrots: The star of the show, lending natural sweetness, color, and moisture.
- Chopped walnuts or raisins (optional): For a bit of crunch or chew, if you like a little surprise in every bite.
- Unsalted butter, slightly softened: The creamy base for your luscious frosting.
- Full-fat cream cheese: Delivers that classic tang and silkiness you expect from carrot cake frosting.
- Powdered sugar: Sweetens and thickens the frosting—add more or less to taste.
- Vanilla extract (again!): A touch more for that irresistible frosting flavor.
- Salt (another pinch): Balances the sweetness of the frosting beautifully.
- Milk or cream (if needed): Adjusts the frosting consistency to your liking—smooth and spreadable.
- Chopped walnuts (optional, for decorating): A finishing touch for texture and a pretty presentation.
How to Make Mini Carrot Cake Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and give the sides a quick grease. This step ensures your cake releases easily and keeps its lovely shape—no crumbling or sticking here!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, and salt. This not only evenly distributes the spices but also aerates the flour for a lighter cake. Your kitchen will already start to smell amazing!
Step 3: Mix the Wet Ingredients
Grab another bowl and whisk together the oil, brown sugar, egg, vanilla extract, and milk until smooth and well-combined. The oil keeps things super moist, and I promise, you’ll notice the difference when you take your first bite.
Step 4: Combine Carrots and Batter
Stir the grated carrots straight into your wet mixture. Now, make a well in your dry ingredients and pour in the wet mixture. Gently stir everything together just until combined—overmixing can make the cake tough, so stop when you don’t see any streaks of flour.
Step 5: Add Nuts or Raisins (Optional)
If you love a little crunch or chew, fold in the chopped walnuts or raisins at this stage. Both add lovely texture and flavor, but feel free to leave them out if you prefer a classic, pure carrot cake.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 15 minutes before gently removing it—this helps the crumb set and makes frosting a breeze.
Step 7: Make the Cream Cheese Frosting
In a bowl, beat the softened butter until creamy, then add the cream cheese and mix until smooth. Gradually add powdered sugar, a little at a time, along with vanilla extract and a pinch of salt. If the frosting’s too thick, add a teaspoon or two of milk or cream until it’s perfectly spreadable.
Step 8: Frost and Decorate
Once your mini carrot cake is completely cool, slather the top with that dreamy cream cheese frosting. Sprinkle with chopped walnuts for a pretty finish and a bit of texture. Take a moment to admire your handiwork before slicing in!
How to Serve Mini Carrot Cake Recipe
Garnishes
A finishing flourish of chopped walnuts or even a sprinkle of cinnamon across the frosted top can make your Mini Carrot Cake Recipe look bakery-worthy. You could also add a few carrot ribbons or even some edible flowers for a special touch—presentation counts just as much as taste!
Side Dishes
Serve your cake alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an extra-decadent dessert. If you’re enjoying it as a midday treat, a hot cup of coffee or spiced chai pairs beautifully with those warm, aromatic flavors.
Creative Ways to Present
For a fun twist, try slicing the cake in half horizontally and sandwiching a layer of frosting in the middle before finishing the top. Or, bake the batter in mini ramekins for individual servings—perfect for parties or gifting. However you serve it, this Mini Carrot Cake Recipe always feels special.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Just cover your cake tightly with plastic wrap or store it in an airtight container in the refrigerator. The flavors actually deepen after a day, making each slice even more delicious. It will keep well for up to 4 days.
Freezing
You can absolutely freeze this Mini Carrot Cake Recipe! Wrap the unfrosted or frosted cake tightly in plastic wrap and then foil, and stash it in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
If you want to enjoy your cake slightly warm (which makes it extra cozy), pop a slice in the microwave for 10–15 seconds. Just be careful not to overheat, especially if it’s already frosted—the cream cheese topping should stay soft and creamy.
FAQs
Can I make this Mini Carrot Cake Recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just check that your baking soda is gluten-free as well, and you’re good to go—no one will ever guess!
Can I double this recipe for a larger cake?
Yes! To make a standard 9-inch cake, double all the ingredients and extend the baking time by about 10–15 minutes. Just be sure to check for doneness with a toothpick, as oven times can vary.
What’s the best way to grate carrots for this recipe?
Use the fine side of a box grater for best results. Finely grated carrots blend seamlessly into the batter, keeping the cake moist and tender without any stringy bits.
Can I make this Mini Carrot Cake Recipe in advance?
Definitely! You can bake the cake a day ahead and store it (unfrosted) at room temperature, wrapped tightly. Frost just before serving for the freshest taste and texture.
What can I use instead of walnuts or raisins?
Feel free to skip them, or try pecans, shredded coconut, or even mini chocolate chips for a twist. The Mini Carrot Cake Recipe is wonderfully flexible, so make it your own!
Final Thoughts
If you’re craving a sweet treat that’s easy to bake, full of cozy flavors, and guaranteed to brighten your day, you can’t go wrong with this Mini Carrot Cake Recipe. Give it a try—you might just discover your new favorite dessert!
Print
Mini Carrot Cake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mini Carrot Cake recipe offers a moist and flavorful single-layer cake packed with warm spices, finely grated carrots, and optional walnuts or raisins for added texture. Topped with a creamy, smooth cream cheese frosting, this cake is perfect for a small gathering or as an indulgent treat.
Ingredients
Dry 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
Wet Ingredients
- 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 medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and a pinch of salt until well combined.
- Whisk Wet Ingredients: In a separate bowl, combine the vegetable or canola oil, packed brown sugar, egg, vanilla extract, and milk. Whisk thoroughly until smooth and well mixed.
- Combine: Stir the finely grated carrots into the wet ingredients. Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently but thoroughly until all ingredients are combined with no visible dry flour.
- Add Nuts/Raisins (Optional): Fold in chopped walnuts or raisins if you choose to include them for added 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. After baking, cool the cake in the pan for at least 15 minutes before removing it.
- Beat Butter and Cream Cheese: In a clean bowl, beat the softened unsalted butter until creamy and smooth. Add the cream cheese and beat together until fully combined and fluffy.
- Add Sugar and Flavorings: Gradually add powdered sugar, the vanilla extract, and a pinch of salt to the butter and cream cheese mixture. Mix until smooth and creamy. If the frosting is too thick, add 1-2 teaspoons of milk or cream to reach your desired consistency.
- Frost Cake: Once the carrot cake has completely cooled, spread the cream cheese frosting evenly over the top. Optionally, decorate with chopped walnuts for a finishing touch.
Notes
- For best results, finely grate the carrots so they integrate well into the batter and keep the cake moist.
- If substituting oil, use a neutral flavor oil like vegetable or canola; avoid olive oil for this recipe.
- Brown sugar can be either light or dark depending on your sweetness preference.
- You can customize the add-ins by using raisins, chopped walnuts, or omitting them entirely.
- To make the frosting smoother, ensure butter and cream cheese are softened to room temperature before beating.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Allow the cake to cool completely before frosting to prevent melting the cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
