Description
This Mini Carrot Cake recipe is a delightful treat perfect for small gatherings or personal indulgence. Moist and packed with fresh grated carrots, warm spices, and optionally studded with walnuts or raisins, it’s finished with a creamy, luscious cream cheese frosting. Baked in a small cake pan, it’s a quick and charming dessert that combines classic comfort flavors with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 Pan: Preheat your oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and grease the sides to prevent sticking.
- 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 everything thoroughly to evenly distribute the spices and baking soda within the flour.
- Whisk Wet Ingredients: In a separate large bowl, whisk together the vegetable or canola oil, packed brown sugar, egg, vanilla extract, and milk until the mixture is smooth and slightly thickened.
- Combine Wet and Dry: Stir the finely grated carrots into the wet ingredients. Then create a well in the bowl of dry ingredients and pour the wet mixture into it. Stir gently but thoroughly until just combined; avoid overmixing to keep the cake tender.
- Add Nuts or Raisins (Optional): If desired, fold in chopped walnuts or raisins now to add extra texture and flavor.
- Bake the Cake: Pour the batter into your prepared cake pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for at least 15 minutes before transferring to a wire rack.
- Make Frosting: While the cake cools, beat the softened unsalted butter in a bowl until creamy. Add the full-fat cream cheese and continue beating until the mixture is smooth and fluffy.
- Add Sugar and Flavorings: Gradually incorporate the powdered sugar, vanilla extract, and a pinch of salt into the cream cheese mixture. Beat well until smooth. Add 1 to 2 teaspoons of milk or cream as needed to reach a spreadable frosting consistency.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Optionally, sprinkle chopped walnuts on top for garnish and extra crunch.
Notes
- Make sure to finely grate the carrots to ensure they blend seamlessly into the batter and the cake stays moist.
- To avoid a dense cake, mix the batter until just combined; overmixing can lead to toughness.
- If you prefer a sweeter frosting, adjust the powdered sugar quantity to your taste.
- The cake pan size is crucial; using a larger pan will yield a thinner cake, so stick to a 6-inch round pan for best results.
- For a dairy-free version, try substituting the cream cheese and butter in the frosting with vegan alternatives.
