Description
This Mini Carrot Cake is a delightful and easy-to-make dessert that’s perfect for small gatherings or a cozy treat. This recipe features a moist and flavorful cake with freshly grated carrots, spices, and a creamy cream cheese frosting.
Ingredients
Units
Scale
For the Mini Carrot Cake:
- 3/4 cup (94 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground nutmeg
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup (60 ml) vegetable oil or canola oil
- 1/2 cup (105 grams) packed light or dark brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup (60 ml) milk (2% or whole milk recommended)
- 3/4 cup finely grated carrots
- 1/4 cup chopped walnuts or raisins (optional)
For the Cream Cheese Frosting:
- 1/4 cup (56 grams) unsalted butter, slightly softened
- 2 ounces (56 grams) full-fat cream cheese
- 1/2 – 1 cup (55-110 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1–2 teaspoons milk or cream, if needed
- Chopped walnuts (optional, for decorating)
Instructions
- Prepare Cake: Preheat oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and grease the sides.
- Whisk Dry Ingredients: In a bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together oil, brown sugar, egg, vanilla extract, and milk until smooth.
- Combine: Stir grated carrots into the wet ingredients. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined.
- Add Nuts/Raisins (Optional): Fold in chopped walnuts or raisins, if using.
- Bake: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool: Let the cake cool in the pan for at least 15 minutes before removing.
Make Frosting:
- Beat Butter and Cream Cheese: In a bowl, beat butter until soft. Add cream cheese and beat until combined.
- Add Sugar and Flavorings: Gradually add powdered sugar, vanilla extract, and salt. Mix until smooth, adding milk or cream if needed to adjust consistency.
- Frost Cake: Once the cake is cool, frost the top with cream cheese frosting and sprinkle with chopped walnuts, if desired.
Notes
- Carrots: Use freshly grated carrots for best results.
- Walnuts/Raisins: These are optional and can be omitted or substituted with other additions like pineapple (drained and chopped).
- Storage: Store leftover cake in an airtight container at room temperature for up to 8 days or in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
