Name: Mini Carrot Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 2/3 cup (135 g) brown sugar, packed; ½ cup (120 ml) vegetable oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup (110 g) finely shredded carrots; ¼ cup (30 g) chopped walnuts or pecans (optional); 4 oz (110 g) cream cheese, softened; 2 tablespoons unsalted butter, softened; 1 cup (120 g) powdered sugar, sifted; ½ teaspoon vanilla extract

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These mini carrot cakes are the perfect treat—moist and tender with a wonderful blend of warm spices and sweet carrots. Topped with a luscious cream cheese frosting, these bite-sized delights are ideal for sharing at a party or indulging in solo when you're craving something sweet.

Mini Carrot Cakes

Ingredients

1 cup (125 g) all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

⅔ cup (135 g) brown sugar, packed

½ cup (120 ml) vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup (110 g) finely shredded carrots

¼ cup (30 g) chopped walnuts or pecans (optional)

For the frosting:

4 oz (110 g) cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup (120 g) powdered sugar, sifted

½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, whisk together the brown sugar and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the grated carrots and nuts (if using).

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 18–20 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the frosting by beating the softened cream cheese and butter until creamy. Gradually mix in the powdered sugar and vanilla extract until the frosting is smooth and fluffy.

Once the cakes are completely cool, frost them with the cream cheese mixture using a piping bag or a butter knife.

Servings and Timing

Servings: 12 mini cakes

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Each mini cake has approximately 220 kcal.

Variations

Nuts: If you're not a fan of walnuts or pecans, you can easily leave them out or swap them for another type of nut like almonds or hazelnuts.

Frosting: For a twist, I sometimes add a dash of cinnamon or even a bit of orange zest to the frosting for a hint of extra flavor.

Vegan Version: To make this recipe vegan, try using a flax egg substitute and plant-based cream cheese for the frosting.

Storage/Reheating

Storage: These mini carrot cakes can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, I suggest refrigerating them for up to a week.

Reheating: While these cakes are delicious when freshly baked, they’re also great when chilled. If you prefer them warm, pop them in the microwave for 10-15 seconds to bring back some of that fresh-baked softness.

FAQs

How do I know when the mini carrot cakes are done baking?

I usually test the cakes by inserting a toothpick into the center. If it comes out clean, they’re ready!

Can I make these ahead of time?

Yes! The mini carrot cakes can be made a day or two in advance. Just store them in an airtight container at room temperature or refrigerate them for longer freshness.

Can I freeze these mini carrot cakes?

Absolutely! These mini carrot cakes freeze well. Just make sure to wrap each cake tightly in plastic wrap and store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

Can I use a different type of oil in this recipe?

While I typically use vegetable oil for its neutral flavor, you can also use canola oil or sunflower oil as a substitute.

How can I make the cream cheese frosting less sweet?

If I find the frosting too sweet for my taste, I reduce the amount of powdered sugar or even add a little more cream cheese to balance out the sweetness.

Conclusion

These mini carrot cakes are a delightful treat that I always come back to. They’re perfect for any occasion, from casual afternoon snacks to festive gatherings. With the combination of warm spices, tender cake, and creamy frosting, they’re sure to become a favorite in your dessert repertoire. Plus, they’re easy to make and even easier to devour!

Recipe:

Mini Carrot Cakes

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 mini cakes
Diet: Vegetarian

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Description

These mini carrot cakes are moist, tender, and spiced with cinnamon and nutmeg, topped with a creamy and tangy cream cheese frosting. Perfect for any occasion!

Instructions

Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk together the brown sugar and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the grated carrots and nuts (if using).
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the softened cream cheese and butter until creamy. Gradually mix in the powdered sugar and vanilla extract until the frosting is smooth and fluffy.
Once the cakes are completely cool, frost them with the cream cheese mixture using a piping bag or a butter knife.