These Mini Carrot Cakes are perfectly spiced, ultra-moist, and topped with a luscious cream cheese frosting. A simple, crowd-pleasing dessert!
I'm a sucker for a perfectly portioned mini dessert, and these Mini Carrot Cakes are no exception! They’re packed with warm spices, finely grated carrots, and a touch of crunch from pecans or walnuts.
I love how moist and flavorful these little cakes are—no dry carrot cake here! They can be made with coconut oil or vegetable oil for a rich texture and a subtle depth of flavor. Whether you're baking for Easter, a spring brunch, or just craving a cozy little treat, this easy recipe will be a new favorite.
And of course, no carrot cake is complete without a velvety cream cheese frosting to top it all off, but I'm also sharing an alternative topping for a simple, hard-setting glaze that makes these ideal for gift giving if you choose to share.
Looking for more springtime desserts? Check out my Blueberry Lemon Puff Pastry Blossoms, Mini Pavlova Nests, or Iced Almond Lemon Loaf Cake.
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Why You'll Love This Recipe
- Perfectly Moist & Flavorful. Coconut oil (or vegetable oil) and finely grated carrots keep these cakes soft and tender.
- Great for Any Occasion. Ideal for Easter, brunches, or just an everyday mini-treat.
- Topped with Cream Cheese Frosting. The perfect finishing touch for a classic carrot cake flavor.
Ingredients
- Coconut oil (or vegetable oil)
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Cinnamon
- Ground ginger
- Nutmeg
- Sea salt
- Carrots
- Pecans (or walnuts)
- Cream cheese
- Unsalted butter
- Confectioners' sugar
Instructions
Preheat your oven to 350°F and grease six 4 inch mini cake pans with non-stick baking spray or butter. Alternatively, cutting a circular piece of parchment for the bottom of each pan works well. Place them on a baking sheet.
In a large bowl, whisk together the melted coconut oil (or vegetable oil), brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
Sprinkle the flour, baking soda, cinnamon, ginger, nutmeg, and salt over the wet mixture, then stir gently until just combined—avoid overmixing to keep the cakes tender.
Fold in the grated carrots and chopped pecans (or walnuts), ensuring they are evenly distributed throughout the batter.
Divide the batter evenly into the mini cake tin, filling each about ¾ full. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. (See Variations & Substitutions for glazed version.)
In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy. Add the vanilla extract, then gradually mix in the confectioners' sugar until the frosting is creamy and well combined.
Once the cakes are completely cool, spread or pipe the frosting on top. Decorate with sprinkles if desired!
Storage
Store frosted cakes in an airtight container in the refrigerator for up to a week.
If unfrosted, they can be kept at room temperature for up to two days.
For longer storage, freeze the cakes (without frosting) in a single layer, then transfer them to a container for up to three months. Thaw at room temperature before frosting and serving.
Variations & Substitutions
- Quick-Crusting Glaze: If you're not a fan of cream cheese frosting or would like to package these cakes for gifting, try this glaze! Whisk together 1 cup powdered sugar, 1 tablespoon + ½ teaspoon milk and ½ teaspoon vanilla extract until smooth. Pour about 1 ½ tablespoons of glaze over each cake, starting in the center and letting it drizzle its way over the sides for the "drippy" effect. Add any sprinkles or decorations while slightly wet, then allow to set before packaging.
- Nut-Free Option: Omit the pecans or walnuts, or swap them for sunflower seeds.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a GF-friendly version.
Mini Carrot Cakes
Ingredients
- ½ cup coconut oil melted (or vegetable oil if preferred)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 ¼ cups finely grated carrot
- ½ cup chopped pecans {or walnuts}
Cream Cheese Frosting
- 4 ounces cream cheese softened to room temperature
- ¼ cup butter softened to room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Instructions
- Preheat the oven to 350℉. Prepare six 4 inch mini cake pans by greasing liberally with non-stick cooking spray or butter. Alternatively, cutting a circular piece of parchment for the bottom of each pan works well.
- In a large bowl, mix melted coconut oil with granulated and brown sugars. Add eggs and vanilla; whisk until fully incorporated.
- Add flour, baking soda, cinnamon, ginger, nutmeg and salt and fold ingredients together until the flour has disappeared -- the batter will be thick.
- Fold in grated carrots and pecans until the mixture is uniform.
- Divide the batter evenly into greased tins. (Fill a little more than half way for muffins or mini cakes, or ¾ way for mini bundts.)
- Bake for about 22-25 minutes, or until the tops are golden brown and a toothpick inserted in the cakes comes out clean or with just a few moist crumbs.
- Let cakes cool for about 10-15 minutes before removing.
Cream Cheese Frosting
- In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy.
- Add the vanilla extract, then gradually mix in the confectioners' sugar until the frosting is creamy and well combined.
- Once the cakes are completely cool, spread or pipe the frosting on top.
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