Mini Carrot Cake

This mini carrot cake is moist, soft and packed with flavor. Covered with the most delicious cream cheese frosting and then topped with walnuts for the perfect crunch.

This small batch carrot cake is perfect for spring or Easter! It’s so soft and so tasty! It’s a must try.

For more mini cake recipes be sure to try Mini Chocolate Cake, Mini S’mores Tarts with Toasted Marshmallow (easy recipe), or Chocolate Covered Strawberry Cake

Why you’ll love this mini carrot cake

• Full of flavor: The cake layers are moist and soft. Full of warm spices and grated carrots.
• Mini size: It’s baked in three 6 inch pans. Making it perfect for a small gathering.
• Cream Cheese frosting: This isn’t your typical cream cheese frosting. Instead of butter you’ll add heavy whipping cream. Making the cream cheese light and fluffy, but still full of cream cheese flavor.
• Easy to make: No mixer required for the cake layers!

Ingredients needed:

For the cake:

• Sugar: You’ll be using a mix of brown sugar and granulated sugar. Both sugars will add sweetness but also keep the cake moist.
• Oil: Use any neutral oil. I use either vegetable or avocado oil.
• Eggs: 2 large eggs will be used.
• Sour cream: Preferably full fat. But any kind will work. This will help keep the cake moist.
• Flour: You’ll need all purpose flour.
• Spices: You’ll need cinnamon and nutmeg. You can also sub pumpkin pie spice for nutmeg.
• Vanilla extract
• Carrots: About 2-3 carrots needed. Use freshly grated carrots. Not already grated.
• Baking powder and baking soda: To ensure the cake rises.

For the frosting:

• Heavy whipping cream: This will make the cream cheese frosting light and airy.
• Cream cheese: Use full fat cream cheese at room temp.
• Powdered sugar: You can adjust the powdered sugar to your liking.

How to make the mini carrot cake layers

1. In a large bowl, whisk brown sugar, granulated sugar, oil and eggs until combined.
2. Add sour cream and vanilla extract. Whisk until combined.
3. In a separate bowl, stir flour, baking powder, baking soda, spices and salt.
4. Add dry ingredients to the wet ingredients and stir with a spoon until combined.
5. Add the shredded carrots and stir until combined.
6. Pour the carrot cake batter into parchment lined pans and bake until toothpick inserted comes out clean.

How to make cream cheese frosting

1. To a mixer bowl add heavy whipping cream and beat until stiff peaks form. Set aside in a different bowl.
2. To the mixer add cream cheese and powdered sugar. Beat until combined and fluffy. If needed add more powdered sugar.
3. Add the heavy whipping cream. Using a spatula fold until frosting is combined.

Small carrot cake assembly

Place one cake layer on cake stand. Add frosting. Repeat until last layer. Then frost top and sides. If desired sprinkle with walnuts.

Tips for success

• Don’t overmix cake batter. Mix until just combined after each step.
• Don’t use pre shredded carrot. Pre shredded carrot won’t add the same moister to the cake as freshly grated carrot.
• Take the heavy whipping cream out right before mixing. Taking the heavy whipping cream out right before making the frosting will make it easier to whip into stiff peaks.
• Adjust the sweetness to your liking! I personally don’t like really sweet frosting. Add more powdered sugar if you prefer your frosting sweet.

Frequently asked questions

Other spring recipes you may like

• Honey Sandwich Cookies
• Fresh Peach Crisp (Easy and quick)
• Raspberry Cheesecake Cookies

If you made this recipe, I’d love to hear from you. Comment and rate below. Your comment will help me as well as other readers. I’d also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.

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