step-by-step

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Place the sugars and eggs in a large bowl and stir until just combined.

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Add the olive oil and vanilla extract, stir with a whisk.

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Add the flour mixture in 2 batches. First you can use a whisk but then continue with a spoon/spatula to stir the mixture easily.

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Add the carrots and walnuts. Stir with a spatula.

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Divide the batter among two pans and bake for 24-26 minutes or until the toothpick comes out clean once inserted into the center.

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Make the cream cheese filling while the cake is baking. Whisk the butter until creamy. Then add the powdered sugar and vanilla extract.

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Add the cream cheese and mix for 20 seconds. Keep the filling in the fridge until ready to use.

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Assemble the cake: Cover the first layer with frosting and top with second layer. Spread remaining frosting all over the top and sides.

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Let the cake set in the fridge for 30-40 minutes so you can cut nice slices.

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Enjoy!

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step-by-step

EASY MINI CARROT CAKE

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INGREDIENTS YOU'LL NEED

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Put the flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt in a medium bowl and stir with a whisk.

1

Place the sugars and eggs in a large bowl and stir until just combined.

2

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Add the olive oil and vanilla extract, stir with a whisk.

3

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Add the flour mixture in 2 batches. First you can use a whisk but then continue with a spoon/spatula to stir the mixture easily.

4

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Add the carrots and walnuts. Stir with a spatula.

5

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Divide the batter among two pans and bake for 24-26 minutes or until the toothpick comes out clean once inserted into the center.

6

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Make the cream cheese filling while the cake is baking. Whisk the butter until creamy. Then add the powdered sugar and vanilla extract.

7

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Add the cream cheese and mix for 20 seconds. Keep the filling in the fridge until ready to use.

8

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Assemble the cake: Cover the first layer with frosting and top with second layer. Spread remaining frosting all over the top and sides.

9

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Let the cake set in the fridge for 30-40 minutes so you can cut nice slices.

10

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Enjoy!

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