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mini carrot cake recipe

Super Moist Mini Carrot Cakes Recipe with Cream Cheese Frosting

Bincy Chris
This Mini Carrot Cake recipe will help you super soft, extra moist mini carrot cake with cream cheese frosting.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Breakfast, Cake, Dessert
Cuisine American, British
Servings 12 Mini Carrot Cakes

Equipment

Ingredients
  

For the carrot cake

  • 130 g Sunflower Oil (140 ml or ½ cup + 1 tbsp)we can use any neutral oil
  • 2 Eggs
  • 130 g Soft brown sugar (½ cup + 2 tbsp)
  • 2.5 ml Vanilla extract (½ tsp)
  • 130 g Flour (1 cup)
  • 6 g Baking powder (1½ tsp)
  • 3 g Cinnamon powder (1 tsp)
  • 1 g Nutmeg powder (½ tsp)
  • .7 g Salt (⅛ tsp)
  • 200 g Grated Carrots
  • 75 g Chopped Walnuts or pecans

For the Cream Cheese Frosting

  • 80 g Cream cheese (⅔ cup or 3 oz)(at room temperature)
  • 30 g Butter (at room temperature) 2 tbsp
  • 125 g Powdered sugar (1 cup)
  • 5 ml Milk (optional) add 1 tsp at a time to adjust consistency

Instructions
 

Prepare the Carrot cake batter

  • Mix all the wet ingredients
    In a large bowl, whisk together the oil, eggs, brown sugar, and vanilla extract until everything looks smooth .
  • Add the Dry Ingredients
    Place a sieve over your wet mixture and sift in the flour, baking powder, cinnamon, nutmeg, and salt.
    Using a spatula, gently fold everything together — just until combined.
  • Now add the grated carrots and chopped walnuts. Gently fold them into the batter until everything is evenly mixed.

Scoop the batter

  • Scoop the batter into your prepared baking tray or mini cupcake molds.
    My scoop size is about two tablespoons, and I fill each mold halfway so the cakes have enough room to rise nicely.

Bake the Mini Carrot Cakes

  • Bake in the 350 F or 180 C preheated oven for 24–26 minutes, or until a toothpick inserted in the center comes out clean and the edges start pulling away slightly from the pan.

Cool and Frost

  • Once baked, let the mini carrot cakes rest in the pan for about five minutes. Then carefully remove them and place them on a wire rack to cool completely.

How to Make Cream Cheese Frosting

  • In a bowl, add the softened cream cheese and butter.
    Beat them together using a hand mixer (or whisk) until the mixture turns pale, smooth, and fluffy.
    Then gradually add powdered sugar, mixing after each addition until it’s all combined.
    If the frosting feels too thick, add a teaspoon of milk at a time until you reach your desired consistency. I added just one teaspoon of milk for that perfect, spreadable texture.

Video

Notes

  • Don’t overmix the batter. Once you add the flour, mix only until you no longer see dry bits.
  • Use freshly grated carrots. Pre-grated ones tend to be dry and won’t give you that moist texture.
  • Make sure your ingredients are at room temperature. This helps them blend smoothly.
  • Check early. Every oven is different. Start checking around 25 minutes to avoid overbaking.
Keyword Mini carrot cake, mini carrot cake reciope with cream cheese frosting, mini carrot cake recipe
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