Go Back
–+ servings

Mini Carrot Cake

This Mini Carrot Cake is a simple yet incredibly delicious cake that will impress your guests and satisfy your sweet tooth. The fluffy and super moist carrot cake layers are surrounded by the most delicious cream cheese frosting, creating a perfect combination of flavors. This cake is perfect spring cake.
5 fra 5 stemmer
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 slices
Calories 902 kcal

Equipment

Ingredients
 
 

CARROT CAKE

  • 120 g grated carrots
  • 175 g all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ⅛ teaspoon allspice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 75 g granulated sugar
  • 75 g brown sugar
  • 2 eggs room temperature
  • 90 g vegetable oil like canola oil
  • 1 teaspoon vanilla extract

CREAM CHEESE FROSTING

  • 200 g butter
  • 100 g full-fat cream cheese
  • 360 g powdered sugar
  • ½ teaspoon vanilla bean paste
  • Orange and green gel color

Instructions
 

CARROT CAKE

  • Preheat the oven to 170ºC/340ºC. Prepare 2x 15 cm baking pan with parchment paper.
  • Grate the carrots. Sift together all the dry ingredients in a bowl and set it aside.
    175 g all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, ⅛ teaspoon allspice, 1 teaspoon baking powder, ¼ teaspoon baking soda, 120 g grated carrots, ¼ teaspoon salt
  • In the bowl of a stand mixer, using the paddle attachment, or in a large bowl using a hand mixer, whisk the eggs, granulated sugar and brown sugar together for 1-2 minutes on high speed, so it becomes light and fluffy.
    75 g granulated sugar, 75 g brown sugar, 2 eggs
  • Turn the speed down to medium speed and in a slow and steady stream pour the oil into the eggs and sugar to emulsify. Scrape down the sides of the bowl and add the vanilla extract. Whisk until combined.
    90 g vegetable oil, 1 teaspoon vanilla extract
  • Continue by alternating between adding the flour mixture and grated carrots. Start by adding ½ of the flour, then the carrots, then the other ½ of the flour. Mix in each addition until just combined.
  • Fill the prepared pans, and bake them for 25-28 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CREAM CHEESE FROSTING

  • TIP: If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.
  • Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
    200 g butter, 360 g powdered sugar
  • In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
    100 g full-fat cream cheese
  • Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
    ½ teaspoon vanilla bean paste
  • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
  • Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
  • If you want to decorate it with little carrots, set aside 2 big tablespoons in two different bowls. Add orange gel color paste in one and green gel color paste to the other. Mix in the color in each bowl and add each colored buttercream to seperate piping bags with two small piping tip e.g. Wilton 10, for the carrot and 2, for the green leaves.
    Orange and green gel color

ASSEMBLING

  • If needed, start by cutting the top of the cake layers, so they have a flat top.
  • Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the cake in a thin layer of buttercream, also known as the crumb coat. Place it in the fridge for 30 minutes, for the buttercream to set.
  • Add the remaining buttercream, and even it out over the cake. With the orange buttercream, draw the carrots and with the green buttercream make small green leaves. It ready to be served.

Nutrition

Calories: 902kcalCarbohydrates: 111gProtein: 6gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 3gCholesterol: 143mgSodium: 527mgPotassium: 166mgFiber: 1gSugar: 86gVitamin A: 4478IUVitamin C: 1mgCalcium: 94mgIron: 2mg
Keyword carrot cake, cream cheese frosting
Tried this recipe?Let us know how it was!