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Mini Carrot Cake

carrot cake
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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. 

Ingredients

Scale

For the cake

  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice, or 1/8 teaspoon nutmeg
  • Pinch of salt
  • 1/2 cup vegetable oil
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup grated carrots

For frosting

  • 2/3 cup heavy whipping cream
  • 1 (8oz) cream cheese at room temp.
  • 3/4 cup – 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the cake

    1. Line three 6 inch pans with parchment paper and set aside. 
    2. Preheat oven to 350 F.
    3. In a large bowl, whisk brown sugar, granulated sugar, oil and eggs until combined.
    4. Add sour cream and vanilla extract. Whisk until combined.
    5. In a separate bowl, stir flour, baking powder, baking soda, spices and salt.
    6. Add dry ingredients to the wet ingredients and stir with a spoon until combined.
    7. Add the shredded carrots and stir until combined.
    8. Pour the carrot cake batter into prepared pans.
    9. Bake 15 minutes until toothpick inserted comes out clean.

For 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, powdered sugar and vanilla extract. 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.

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. 

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Notes

    • 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 like sweeter frosting.

Find it online: https://tastytreatpantry.com/mini-carrot-cake/