Description
This Mini Carrot Cake recipe is a delightful, moist, and flavorful dessert perfect for small gatherings or an indulgent treat. Made with warm spices, finely grated carrots, and a creamy homemade cream cheese frosting, this cake balances sweetness and texture beautifully. The recipe uses simple pantry ingredients and includes optional walnuts or raisins for added crunch or chewiness, making it a versatile and easy-to-make dessert.
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: Preheat your oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and grease the sides to ensure easy removal.
- 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 these together to evenly distribute the spices and leavening agent.
- 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 well combined.
- Combine Ingredients: Stir the finely grated carrots into the wet ingredient mixture. Make a well in the dry ingredients bowl, then pour the wet ingredients in. Stir gently until just combined; avoid overmixing to keep the cake tender.
- Add Nuts or Raisins (Optional): If using, fold in the chopped walnuts or raisins carefully into the batter for added texture and flavor.
- Bake: Pour the batter into your prepared cake pan and bake for 25-30 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean. After baking, allow the cake to cool in the pan for at least 15 minutes before removing it to cool completely.
- Beat Butter and Cream Cheese: In a clean bowl, beat the slightly softened unsalted butter until it becomes soft and creamy. Add the full-fat cream cheese and beat again until smooth and well combined.
- Add Sugar and Flavorings: Gradually incorporate the powdered sugar, vanilla extract, and a pinch of salt into the butter and cream cheese mixture. Mix until smooth and fluffy. Add 1-2 teaspoons of milk or cream if necessary to reach your desired frosting consistency.
- Frost the Cake: Once the carrot cake is completely cool, spread the cream cheese frosting evenly over the top. Optionally, sprinkle with chopped walnuts for decoration and extra crunch.
Notes
- Be careful not to overmix the batter to keep the cake moist and tender.
- Finely grate the carrots to ensure they blend well into the batter without adding excess moisture.
- If you prefer, substitute raisins with chopped dried pineapple or cranberries for a different flavor twist.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Use full-fat cream cheese for best frosting texture and flavor.
- This recipe is perfect for a small gathering or intimate dessert serving.
