Table of Contents
Who doesn’t love a classic carrot cake? But what if you could enjoy all that rich, spiced flavor in a cute, personal-sized portion? Enter the Mini Carrot Cake — the perfect dessert for when you’re craving something sweet but don’t want to commit to a full-sized cake. These mini delights are moist, flavorful, and topped with a creamy frosting that’s simply irresistible. Whether you’re hosting a small gathering or just treating yourself, these mini carrot cakes are the way to go!
Ingredients
- For the Mini Carrot Cakes:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- A pinch of salt
Serving Size
Makes 6 mini cakes
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Why Mini Carrot Cakes Are a Must-Try
There’s something special about a Mini Carrot Cake — it’s the perfect balance of indulgence and portion control. Each bite is packed with the classic carrot cake flavors we all love: the warmth of cinnamon, the sweetness of carrots, and the tangy richness of cream cheese frosting. Plus, they’re just plain adorable! These mini cakes are ideal for Easter, Mother’s Day, or any occasion where you want to impress with something a little different. And the best part? No slicing required — just grab a fork and dig in!
How to Make Mini Carrot Cake
- Prepare the Batter: Preheat your oven to 350°F (175°C) and grease or line a muffin tin. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix the Wet Ingredients: In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
- Combine and Add Mix-ins: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Bake the Cakes: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until creamy and well combined.
- Frost and Serve: Once the mini cakes are completely cool, frost them with the cream cheese frosting. You can pipe the frosting for a fancy finish or simply spread it on with a knife. Garnish with extra chopped nuts or a dusting of cinnamon if desired. Enjoy!
A Sweet Treat That’s Perfectly Portable
These Mini Carrot Cakes are not only delicious but also incredibly convenient. They’re easy to transport, making them great for potlucks, picnics, or as a thoughtful homemade gift. Plus, because they’re individually sized, there’s no need to worry about slicing or serving — just hand them out and watch them disappear! So next time you’re in the mood for carrot cake, why not go mini? Your taste buds (and your friends) will thank you!
