Description
This Mini Carrot Cake Recipe is a delightful, moist carrot cake perfect for small gatherings or a cozy treat. Made with warm spices, finely grated carrots, and optional nuts or raisins, it is topped with a creamy, smooth cream cheese frosting. Baking in a small 6-inch round pan ensures a tender crumb and perfect portion size for six servings.
Ingredients
Scale
Cake 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
- 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)
Frosting Ingredients
- 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 thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and salt until fully combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together vegetable oil, brown sugar, egg, vanilla extract, and milk until the mixture is smooth and homogenous.
- Add Carrots: Stir the finely grated carrots into the wet ingredients until evenly distributed.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, ensuring not to overmix.
- Add Nuts or Raisins (Optional): Fold in chopped walnuts or raisins if you are using them, to add texture and flavor.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat unsalted butter until soft. Add cream cheese and beat together until smooth and combined.
- Add Sugar and Flavor: Gradually beat in powdered sugar, vanilla extract, and a pinch of salt. If the frosting is too thick, add 1-2 teaspoons of milk or cream to adjust the consistency to a spreadable texture.
- Frost the Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Optionally, sprinkle with additional chopped walnuts for decoration and texture.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- You can substitute raisins with chopped walnuts or omit nuts entirely for a nut-free version.
- If you prefer a sweeter frosting, increase the powdered sugar gradually.
- Use fresh finely grated carrots for the best texture and moisture.
- Store the cake covered in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
