Mini Carrot Cake
This mini carrot cake is an easy, single layer 6-inch cake for when you don't want any leftovers. It's incredibly moist with the perfect carrot cake flavor and topped with tangy cream cheese frosting.
Servings: 6 people
Equipment
- 6-inch (15 cm) round cake pan make sure the sides are at least 2.5 inches (6 cm)
Ingredients
Mini Carrot Cake
- 3/4 cup all-purpose flour (94 grams)
- 1 teaspoon cinnamon
- pinch ground ginger
- pinch ground nutmeg
- 1/2 teaspoon baking soda
- pinch salt
- 1/4 cup vegetable oil (60 ml) or canola
- 1/2 cup brown sugar (105 grams) packed, light or dark
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk (60 ml) 2% or whole milk work best, 1% is OK
- 3/4 cup finely grated carrot
- 1/4 cup chopped walnuts or raisins
Cream Cheese Frosting
- 1/4 cup unsalted butter (56 grams) slightly softened
- 2 ounces full-fat cream cheese (56 grams)
- 1/2 - 1 cup powdered sugar (55-10 grams)
- 1/2 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 1/2 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 1/4 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.
Nutrition
Calories: 400kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 144mg | Potassium: 108mg | Fiber: 1g | Sugar: 29g | Vitamin A: 428IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg