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Home » MUFFINS AND CAKES

Mini Carrot Cake

Published: Mar 28, 2023 by Meymi. This post may contain affiliate links.

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Mini carrot cake with text overlay.
A slice of carrot cake with a bite taken from it.

This soft and moist mini carrot cake is so delicious with a perfect mix of spices and a smooth cream cheese filling. 

Carrot cake on a cake stand.

You’ll be in love with this small carrot cake if you love my carrot cake loaf.  I use my cake loaf recipe as a base with a few changes. 

If you were wondering how my cake loaf will be with brown sugar and with additional spices, you can see it in today’s recipe. 

I tried it with extra spices and brown sugar in my banana carrot muffins but this 2-layer 6-inch (15 cm) mini carrot cake recipe has an extra spice and they are totally different as there is banana in the muffins.

Mini carrot cake on a cake stand with a slice taken from it.

I strongly suggest you make my delicious cream cheese frosting. My method is different than most recipes you probably make which guarantees a soft and creamy filling instead of a runny filling.

Actually, the amounts I used in the frosting is the same as the ones I use in my no knead cinnamon rolls recipe (I use just a little less vanilla) but the method I use makes it thicker.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients to make mini carrot cake.
  • Carrots-Not only do they make this cake delicious but also very moist. You’ll need 2 large or 4 medium carrots.
  • Flour-I use all-purpose flour for structure.
  • Spices– I use cinnamon, nutmeg, ginger, cloves.
  • Salt-It helps to bring the flavor out but if you omit salt, you can.
  • Baking soda-It reacts with brown sugar and works as a leavener- makes the cake rise.
  • Sugar-I use a combination of brown sugar and granulated sugar.
  • Eggs-They give structure as well.
  • Olive oil-It makes this cake moist.
  • Vanilla extract-I use it both in the cake and in the frosting.
  • Walnuts-They complement carrots so well but you can leave them out if you like.
  • Cream Cheese-I use it to make cream cheese frosting.
  • Butter-I use just a little in the frosting.
  • Powdered sugar-I use it in the frosting.

Step by step instructions

Carrot cake

First I place the flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt into a medium bowl and mix.  I set aside the bowl.

Collage that shows mixing flour, spices, salt and baking soda with a whisk.

Then I peel, grate the carrots and set aside them.

Collage that shows peeled carrots and grating a carrot.

Next I put the granulated sugar, brown sugar and eggs in a large bowl and mix with a whisk until just combined. 

Collage that shows mixing sugars and eggs with a whisk.

I add the olive oil and vanilla extract and stir with a whisk until just combined.

Collage that shows adding olive oil and vanilla extract to the egg mixture.

Then I mix the flour mixture in 2 batches.  I find it easier to use a spoon in the second batch instead of a whisk.

Collage that shows adding flour to the mixture.

Finally I add the carrots and stir with a spoon and add in the walnuts.

Collage that shows adding carrots and walnuts to the batter.

I divide the batter among two 6 inch (15cm) pans that is lined with parchment paper and bake for 24 to 26 minutes or until a toothpick comes out clean that is inserted in the center and the top is golden brown.

As baking time may change from oven to oven, you can check the cakes at 20 minutes.

Collage that shows the batter and after the batter is divided into pans.

Once baked, I keep the cakes in their pan for 20 minutes and then release them from the sides with a spatula and place the reverse sides on a wire rack to cool completely.

Collage that shows baked cakes, releasing the cake with a spatula and cakes on a rack.

Cream cheese frosting

While it is baking, I make the cream cheese filling. As I mentioned at the beginning of my post, my method is different which ensures a smooth filling without being runny.

First I place the room-temperature butter into a bowl of stand mixer (you can use a handheld mixer too) and beat at medium speed with a whisk attachment until creamy for 1 minute.

Collage that shows creaming butter in a stand mixer with a whisk attachment.

Next, I add the powdered sugar at low speed and beat at that speed for 40 seconds so the sugar won’t go all over the place. Then I beat at medium-high speed for almost a minute until combined well and mix in the vanilla extract.

Collage that shows adding powdered sugar and vanilla extract into the creamed butter.

Finally, I add the room-temperature cream cheese and stir at medium-high speed for almost 20 seconds. I keep it in the fridge until ready to use.

Collage that shows adding cream cheese to the mixture and after whipped.

Assemble

First I level the cakes using a serrated knife to make flat layers.

Leveling the cake with a serrated knife.

Then I place small parchment paper pieces on the edge of my cake stand so that while I’m frosting the cake, the stand stays clean. A little part of the paper pieces stays underneath the cake. When I finish frosting, I gently remove them from the cake stand.

Collage thats shows parchment papers at the edge of the cake stand.

I place the first layer into the middle of the cake stand and add frosting on top and spread it evenly with an icing spatula. Next, I place the reverse side of the cake on top and spread the frosting on top and to the sides.

Collage thats shows applying the frosting to the cake.

I add walnut crumbles on top and remove the papers from the sides and place the cake into the fridge to let the cake set for at least 30-40 minutes so I can cut neat slices.

A slice of carrot cake on a plate.

I hope you enjoy this small carrot cake recipe with cream cheese frosting as much as I do!

Carrot cake on a plate with a bite taken.
How to store

You can keep the frosted cake in the fridge for up to 5 days and in the freezer for up to 2 months.

Other cake recipes you may enjoy!

  • Apple Cinnamon Bundt Cake
  • Chocolate Orange Cake
  • Orange Cake Loaf
  • Apple Cake Loaf
  • Raspberry and White Chocolate Loaf Cake

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Mini carrot cake on a cake stand with a slice taken.

Mini Carrot Cake

This delicious 2-layer 6-inch mini carrot cake is moist and very flavorful with a mix of spices and a cream cheese frosting.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Resting Time: 2 hours hours
Total Time: 2 hours hours 40 minutes minutes
Servings: 8 slices
Calories: 543kcal
Author: Meymi

Ingredients

Carrot Cake Batter

  • 190 grams (1 cup and 5 tablespoons) all-purpose flour dip and sweep
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg*
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon salt, optional
  • 1 teaspoon baking soda
  • 2 large eggs, room temperature
  • 110 grams (½ cup) light brown sugar
  • 50 grams (¼ cup) granulated sugar
  • 110 grams (½ cup) olive oil
  • 1 teaspoon vanilla extract
  • 230 grams (2 cups) grated carrots
  • 60 grams (½ cup) walnuts, chopped into small pieces

Cream Cheese Frosting

  • 82 grams (⅓ cups and 1 and ½ teaspoons) unsalted butter, room temperature
  • 150 grams (1 and ¼ cup) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 226 grams (8 oz) cream cheese, block style cream cheese, room temperature
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Instructions

Carrot Cake Batter

  • Preheat the oven to 350°F(177°C). Grease the bottom and sides of two 6-inch (15cm) round cake pans and line the bottom with same-size parchment paper rounds and set aside the pans. 
  • Place the flour, cinnamon, nutmeg, ginger, cloves, baking soda (and salt if using) into a medium bowl and stir with a whisk.  Set aside.
  • Peel and grate the carrots, set aside.
  • Place the sugar and eggs in a large bowl and mix with a whisk until just combined for almost 30-45 seconds.
  • Add in the olive oil and vanilla extract and stir with a whisk until just combined.
  • Add the flour mixture in 2 batches and stir until just combined.  You can use a whisk in the first batch then you can use a spoon/spatula to mix it easily.
  • Add the grated carrots and stir with a spoon/spatula.  Mix in the walnuts.
  • Divide the batter into 2 pans and bake for 25 minutes or until the top is golden brown and a toothpick that is inserted into the center comes out completely clean. Once you remove the pans from the oven, leave the cakes in their pan for 20 minutes. Then release the cakes from the sides with a spatula so you can remove them easily. Place the reverse side of the cakes on a cooling rack to let them cool for almost 1 hour.

Cream Cheese Frosting

  • While cakes are baking you can prepare the frosting. Place the butter into a bowl of a stand mixer (if you like, you can use a handheld mixer) and beat at medium speed with a whisk attachment until creamy for 1 minute.
  • Add the powdered sugar at low speed and beat at that speed for 40 seconds so the sugar won’t go all over the place. Continue to beat at medium high speed for almost a minute until combined well. Mix in the vanilla extract.
  • Add the cream cheese and stir at medium-high speed for almost 20 seconds. Keep it in the fridge until ready to use.

Assemble

  • Level the cakes using a serrated knife to make flat layers
  • Place small parchment paper pieces to the edge of the cake stand so that while frosting the cake, the stand stays clean. A little part of the paper pieces should stay underneath the cake and when you finish frosting, you can gently remove them from the cake stand.
  • Place the first layer into the middle of the cake stand and add frosting on top and spread it evenly with an icing spatula. Then place the reverse side of the other cake on top and spread the frosting on top and to the sides.
  • You can decorate the top as you like. I add walnut crumbles to the top sides Remove the papers from the sides and place the cake into the fridge to let the cake set to cut neat slices.

Notes

*I use whole nutmeg and grate but if you like you can use ground nutmeg.
How to Store: You can keep this cake in an airtight container in the fridge for up to 5 days and in the freezer for up to 2 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Serving: 8g | Calories: 543kcal | Carbohydrates: 63g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 416mg | Potassium: 272mg | Fiber: 2g | Sugar: 41g | Vitamin A: 5144IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg
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Comments

  1. Leslie

    March 28, 2023 at 8:55 pm

    Hi Meymi,
    Your conversion from cups/tablespoons to grams seems to be off.
    I work with weight instead of volume when baking, and the most I calculate is 164-167 grams, not 190 grams. 1 cup of all-purpose flour weighing in at 125-127 grams and 1 tablespoon of flour weighing in at 7.8-8.00 grams How did you convert your measurement?
    Thanks.

    Reply
    • Meymi

      March 29, 2023 at 7:18 am

      Hi Leslie, I have a full post about how I measure flour and I always give that post’s link in the recipe card to avoid any confusion. I use the dip and sweep method when I convert grams to cups and 1 cup of flour is 140 grams. You can see the steps in that post. I hope this helps!

      Reply
  2. Jeanette

    April 18, 2023 at 9:42 pm

    Hello! This recipe looks lovely. If I wanted to do a larger version, how could this be adapted? Thank you.

    Reply
    • Meymi

      April 19, 2023 at 3:04 pm

      Hello Jeanette, You can multiply the amounts by two for a 9-inch cake. Enjoy!

      Reply

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