This mini carrot cake is an easy, single layer 6-inch cake for when you don’t want any leftovers. It makes enough for 4-6 people. It’s incredibly moist with the perfect carrot cake flavor and topped with tangy cream cheese frosting.
I love carrot cake – whether it’s a sky high layered version, carrot cake cupcakes or a moist sheet cake. But if you’re craving carrot cake but don’t feel like putting much effort, or need a delicious dessert without any leftovers, then this mini carrot cake is the perfect option.
It has the same moist and tender cake crumb that you know and love with the perfect carrot cake flavor thanks to the grated carrots, brown sugar, cinnamon and vanilla. You can easily add in chopped walnuts, coconut or drained pineapple too if that’s your preference. Then it’s topped with tangy, fluffy cream cheese frosting.
Most years over Easter it’s just my husband and I around – so this mini carrot cake recipe is perfect.
Making a Miniature Carrot Cake
Here’s the rundown of what to do with photos and tips (feel free to scroll down to get to the recipe card if you’re an experienced carrot cake baker). This entire recipe can be made without the use of an electric mixer, which is another reason to love it.
- Start by preheating the oven to 350F (180C) and preparing the pan. As mentioned, this recipe is made in a 6-inch round (15 cm) cake pan. Make sure your pan has high sides (at least 2.5 inches or 6 cm) to ensure that it doesn’t overflow. For this recipe, it’s best to line the bottom of the pan with baking paper (not wax paper) then lightly grease the sides. This makes it easy for the cake to slide out later.
- Then in a medium sized bowl you’ll whisk together the dry ingredients – flour, cinnamon, ground ginger, ground nutmeg, baking soda and salt. This step helps to get rid of any lumps and ensures that the spices and baking soda are evenly distributed throughout the batter.
- Then in a separate bowl you’ll whisk together the sugar and liquid ingredients: oil, brown sugar, an egg, vanilla extract and milk. We’re using oil in this recipe because it means that the cake stays moist for longer, and because the cake already has so much flavor, you can’t taste the oil whatsoever. Make sure to whisk the ingredients together until you no longer see lumps of brown sugar or pieces of egg.
- Stir the grated carrot into the wet ingredients. I always grate my carrots using the finer side of my cheese grater. I find more finely grated carrot adds more moisture to the cupcakes. Do not use shredded carrot that comes in a bag from the grocery store! This shredded carrot is too thick and doesn’t soften enough and release moisture when baked. If you use the pre-grated/shredded carrot you’ll end up with a dry cake with pieces of carrot!
- Make a well in the middle of the dry ingredients and then pour the wet ingredients into the well. Gently stir the batter together until you no longer see lumps or streaks of flour.
- Then gently stir in your mix-ins – such as chopped walnuts, raisins or pineapple. If using pineapple be sure to drain it first.
- Pour the cake batter into your prepared pan and bake in the middle of the oven for about 30 minutes, or until the top looks set and an inserted toothpick comes out clean. Note that because the cake is very moist, it’s unlikely that you can dry it out with overbaking. If you’re unsure if the cake is fully cooked, I’d give it an extra minute.
Frosting & Serving
After the cake is fully cooled, it’s time to get on with the frosting. Tangy, creamy, delicious cream cheese frosting. Whenever making cream cheese frosting, be sure to use full-fat brick style cream cheese. I always use Philadelphia. Anything labeled spreadable or low calorie/low fat is too thin for making frosting.
You can then carefully invert the pan and let the cake slide out. Then frost the top with the creamy delicious frosting.
Pro Tip: If you’d like to make a double layer cake, you can gently saw the cake in half using a serrated knife. Be sure that it’s fully cooled first, otherwise, it can fall apart when you try to cut it in half. You can either use the frosting recipe as written below and make a thin layer of frosting between the layers and on top, or double the frosting recipe for a thick layer of frosting between the layers and on top.
Easy, delicious and perfect for when you don’t want leftovers – this mini 6-inch carrot cake is the perfect dessert.
And for more small-batch desserts, be sure to try:
Mini Carrot Cake
Equipment
- 6-inch (15 cm) round cake pan make sure the sides are at least 2.5 inches (6 cm)
Ingredients
Mini Carrot Cake
- ¾ cup all-purpose flour (94 grams)
- 1 teaspoon cinnamon
- pinch ground ginger
- pinch ground nutmeg
- ½ teaspoon baking soda
- pinch salt
- ¼ cup vegetable oil (60 ml) or canola
- ½ cup brown sugar (105 grams) packed, light or dark
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup milk (60 ml) 2% or whole milk work best, 1% is OK
- ¾ cup finely grated carrot
- ¼ cup chopped walnuts or raisins
Cream Cheese Frosting
- ¼ cup unsalted butter (56 grams) slightly softened
- 2 ounces full-fat cream cheese (56 grams)
- ½ - 1 cup powdered sugar (55-10 grams)
- ½ teaspoon vanilla extract
- pinch salt
- 1-2 teaspoons milk or cream, if needed
- chopped walnuts optional, for decorating
Instructions
Mini Carrot Cake
- Preheat the oven to 350F (180C). Line the bottom of a 6-inch (15-cm) round cake pan with baking paper, then lightly grease the sides of the pan.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda and salt. Set aside.
- In a separate bowl, whisk together the oil, brown sugar, egg, vanilla extract and milk until evenly combined. You should no longer see pieces of egg.
- Stir the grated carrot into the oil mixture.
- Make a well shape in the middle of the dry ingredients, then pour the wet ingredients into the well. Stir together until you no longer see lumps or streaks of dry ingredients.
- Fold the chopped walnuts into the batter.
- Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 25-30 minutes, or until an inserted toothpick comes out clean or with a few moist cake crumbs. The top should feel slightly firm to the touch.
- Cool the cake in the pan for at least 15 minutes, before carefully inserting and letting the cake gently slide out.
Cream Cheese Frosting
- In a small bowl, beat the butter until soft. You can also do this with a wire whisk, but it will take a little more arm work.
- Beat the cream cheese into the butter until combined.
- Add in ½ cup powdered sugar, the vanilla and salt. Mix together, starting with the mixer on a low speed. If the powdered sugar is lumpy, sift it into the bowl.
- Beat in the rest of the powdered sugar a little at a time until the desired sweetness is reached. If needed, beat in 1-2 teaspoons of milk or cream - it will thin the frosting slightly.
- Carefully insert the cake pan and gently slide the cake out of the pan. If it doesn't want to come out, gently tap the bottom of the pan. Peel off the baking paper and place the cake on the plate you plan to serve it.
- Ensure the cake is no longer warm to the touch and frost the top with the icing. Optionally, sprinkle a few chopped walnuts on top.
Notes
- Carrot: Do not use pre-shredded carrot that comes in a bag from the grocery store.
- Walnuts: Walnuts are optional. They can also be substituted with ¼ cup raisins. If using raisins, make sure that they aren't all stuck together into one lump.
- Pineapple: If you'd like to use pineapple, drain the pineapple first. Then measure out 3 tablespoons of chopped/diced pineapple.
- Storage: Store leftovers in an airtight container at room temperature for up to 8 days or in the fridge for up to 4 days. If your kitchen is warm, then I recommend storing in the fridge.
- Nutrition: Details provided are based on 1 slice with frosting, assuming the cake is sliced into 6 uniform pieces and all the frosting is used.
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