Mini Carrot Cake

5 from 3 votes

This delicious 2-layer 6-inch mini carrot cake is moist and very flavorful with a mix of spices and a cream cheese frosting.

Prep Time15

Cook Time25

Resting Time2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 543kcal

Author: Meymi

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.

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.

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.

*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.