Description
This Mini Carrot Cake recipe delivers a moist, flavorful cake bursting with warm spices and fresh grated carrots, topped with a creamy full-fat cream cheese frosting. Perfectly sized in a 6-inch round pan, it serves as a delightful dessert for small gatherings or an indulgent treat at home.
Ingredients
Scale
Cake
- ¾ cup (94 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground nutmeg
- ½ teaspoon baking soda
- Pinch of salt
- ¼ cup (60 ml) vegetable oil or canola oil
- ½ cup (105 grams) packed light or dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup (60 ml) milk (2% or whole milk recommended)
- ¾ cup finely grated carrots
- ¼ cup chopped walnuts or raisins (optional)
Cream Cheese Frosting
- ¼ cup (56 grams) unsalted butter, slightly softened
- 2 ounces (56 grams) full-fat cream cheese
- ½ – 1 cup (55-110 grams) powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1-2 teaspoons milk or cream, if needed
- Chopped walnuts (optional, for decorating)
Instructions
- Prepare Cake: Preheat your oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and grease the sides to ensure the cake doesn’t stick.
- Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and a pinch of salt. Whisk thoroughly to evenly distribute the spices and leavening agents.
- Whisk Wet Ingredients: In a separate bowl, whisk together the vegetable oil, packed brown sugar, one large egg, vanilla extract, and milk until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Stir the finely grated carrots into the wet ingredients. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—do not overmix to keep the cake tender.
- Add Nuts or Raisins (Optional): If using, fold in the chopped walnuts or raisins carefully to distribute them evenly through the batter.
- Bake the Cake: Pour the batter into your prepared cake pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes before removing and letting it cool completely on a wire rack.
- Beat Butter and Cream Cheese: Once the cake is baking or cooling, prepare the frosting by beating the softened unsalted butter in a bowl until creamy. Add the full-fat cream cheese and beat until the mixture is smooth and combined.
- Add Sugar and Flavorings: Gradually mix in the powdered sugar, vanilla extract, and a pinch of salt. Continue to beat until smooth. Add milk or cream 1 teaspoon at a time if the frosting is too thick, until you achieve a spreadable consistency.
- Frost the Cake: After the cake is completely cool, spread the cream cheese frosting evenly over the top. Optionally, sprinkle with chopped walnuts for an added crunch and decorative touch.
Notes
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- Finely grated carrots provide moisture and texture; avoid coarsely grated to keep the cake dense and smooth.
- For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives.
- You can omit nuts or raisins if you have allergies or preferences.
- Store the cake covered in the refrigerator; consume within 3-4 days for best freshness.
- Bringing ingredients like eggs and cream cheese to room temperature helps achieve smooth mixtures and better texture.
