Mini Carrot Cake

Why You’ll Love This Mini Carrot Cake

If you’re on the hunt for a dessert that combines simplicity with scrumptiousness, look no further than this mini carrot cake. It’s not just a cake; it’s a celebration of flavors! This recipe gives you those warm, cozy feelings that come with a nice slice of homemade goodness. With tender shreds of carrot, accentuated by the comforting aroma of cinnamon and nutmeg, each bite feels like a warm hug. Plus, it’s perfectly sized so you can indulge without feeling overwhelmed by a massive cake. Whether it’s for a birthday, an afternoon treat, or just because you love cake, this mini carrot cake is the way to go. Imagine impressing your friends and family with a delightful dessert that’s easy to whip up and leaves everyone smiling. Join me as we turn simple ingredients into a vibrant and delicious mini carrot cake that will be the star of the show!

What is a Mini Carrot Cake

A mini carrot cake is essentially a scaled-down version of the classic carrot cake we all adore, but with a twist—its smaller size makes it perfect for gatherings or cozy family dinners. Instead of towering layers, you get an adorable two-tiered cake that’s just right for sharing. This cake retains all the traditional flavors that make carrot cake so beloved, like the sweetness of carrots, the warmth of spices, and the creamy frosting. It’s a delightful dessert that allows you to enjoy a slice without the guilt of a huge piece, making it an ideal treat for any occasion. And if you’ve ever thought that the love baked into a dessert can be felt, you’re right—this mini carrot cake is no exception!

Ingredients for Mini Carrot Cake

• 1 ¼ cups all-purpose flour (162 g)
• ¼ teaspoon kosher salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¾ cup buttermilk (180 g)
• ½ cup vegetable oil (107 g)
• 1 large egg
• ½ teaspoon pure vanilla extract
• ¾ cup light brown sugar (lightly packed, 144 g)
• 1 ¼ cup shredded carrot (170 g)
• ¼ cup chopped walnuts (toasted, 30 g)
• More walnuts for topping if desired
• Melted butter for cake pans
• 8 oz cream cheese (room temperature, 227 g)
• 4 oz unsalted butter (room temperature, 113 g)
• 1 teaspoon pure vanilla extract
• ¾ cup powdered sugar (75 g)

The Preparation of Mini Carrot Cake

Make the Cake Batter

We’ll kick things off by toasting those walnuts, which adds a lovely depth of flavor. Simply toss them in a frying pan over medium heat for about 3 to 5 minutes until you can smell their nuttiness. Once toasted, let them cool and chop them into smaller pieces.

Next, let’s focus on the star of our cake: the carrots! Scrub them clean, trim any ends, and peel the skins off. Cut them into smaller pieces, then shred them. You’ll want to measure out 1 ¼ cups of shredded carrots.

Now, preheat your oven to 350°F (175°C). Grab two 6-inch round cake pans, brush them with melted butter, line the bottoms with parchment paper, and give the paper a touch of butter too. This step ensures that your cake layers release beautifully when they’re ready!

Combine Wet Ingredients

In a large mixing bowl, measure in the buttermilk, vegetable oil, egg, and vanilla extract. Beat these ingredients together until they’re nice and smooth. Next up, add the brown sugar and mix until it’s completely dissolved. Finally, incorporate the shredded carrots and make sure they’re evenly spread throughout the mixture.

Mix Dry Ingredients

In another medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Then, sprinkle in the salt and whisk everything together thoroughly. This step helps to ensure your cake will rise perfectly and have a wonderful texture.

Combine the Mixtures

Now, gently fold the dry ingredients into the wet mixture. Make sure you do this until just incorporated; overmixing can lead to a dense cake. Once combined, fold in those delicious chopped walnuts. Now it’s time to divide the batter evenly between your two prepared pans. Aim for about 425 g per pan.

Bake the Cakes

Bake these beauties for about 30 to 31 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean, or with just a few crumbs sticking to it. Remove the cakes from the oven and let them cool on a wire rack for about 10 to 15 minutes.

Cool the Cakes

Once they’re cool enough to handle, take a butter knife and run it around the edges to loosen the cakes. Carefully flip them over and peel off the parchment paper. Let the cakes cool completely on your wire rack before frosting them.

Make the Cream Cheese Frosting

In a large mixing bowl or a stand mixer, beat the cream cheese and unsalted butter together until creamy and well-blended. Add in the vanilla extract and mix again. Gradually add the powdered sugar, mixing until you get that fluffy frosting texture everyone loves.

Assemble the Mini Carrot Cake

Now it’s time to bring it all together! Place one layer of the cake on a cake stand or plate, with parchment paper tucked underneath to keep it tidy. Spread about ½ cup of frosting evenly on top of this first layer.

Add the Second Layer and Frost

Next, carefully place the second layer on top. Now it’s time to frost the sides and top with the remaining frosting. If you’re feeling fancy, add some more chopped walnuts on top for decoration. Lastly, pull out the parchment paper carefully.

Refrigerate Before Serving

Let your assembled mini carrot cake chill in the refrigerator for at least 30 minutes. This allows the frosting to set and those flavors to meld together beautifully before serving.

Serving Suggestions for Mini Carrot Cake

This mini carrot cake shines when paired with a hot cup of coffee or a soothing herbal tea; the combination is simply perfect for a cozy afternoon. If you’re feeling indulgent, serve it with a scoop of vanilla ice cream for an extra special treat. The contrast of warm cake with cold ice cream is a match made in dessert heaven!

Tips for Success

• Make sure all your ingredients are at room temperature. This helps everything mix together smoothly and ensures the best texture.
• Toasting the walnuts ahead of time enhances their flavor; don’t skip this step!
• Be careful not to overmix your batter. Fold just until everything is combined to keep your layers light and fluffy.

Variations of Mini Carrot Cake

Feel free to get creative! For added moisture, consider mixing in crushed pineapple. If you’re a fan of pecans, they make a great substitute for walnuts. You might also add a touch of ginger or allspice for an exciting flavor twist.

Storage Tips

To keep your mini carrot cake fresh, store it in an airtight container in the fridge. It will stay good for up to four days. If you want to keep it longer, freeze individual slices wrapped in plastic wrap and foil. This way, you can always have a slice of cake ready to enjoy.

FAQs

1. Can I substitute the buttermilk in the recipe?
Yes, a mix of milk with a teaspoon of vinegar or lemon juice works as a fantastic substitute.

2. How can I make the cake gluten-free?
Just use a gluten-free all-purpose flour blend in the same amount as regular flour.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cakes well in advance and frost them when you’re ready to serve.

4. What can I use instead of nuts?
If you prefer, you can skip the nuts entirely or swap them for sunflower or pumpkin seeds for added crunch.

5. How do I know when the cake is fully baked?
It’s done when a toothpick inserted into the center comes out clean with just a few moist crumbs.

Enjoy your delicious mini carrot cake, perfect for any occasion or a simply sweet indulgence! Each layer captures the essence of homemade charm, with soft cake paired perfectly with rich cream cheese frosting. It’s sure to please anyone you share it with, leaving them wanting just one more slice!

More Easy Desserts Recipes:

• No-Bake Chocolate Éclair Cake
• Bakery Buttercream Frosting
• White Buttermilk Texas Sheet Cake
• Chocolate Covered Peanut Butter Balls with Rice Krispies

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Mini Carrot Cake

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This mini carrot cake balances simplicity with delicious flavors, offering a cozy embrace with every bite. Perfect for celebrations or casual moments, it’s easy to make and sure to delight your guests.

• Total Time: 51 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 1 ¼ cups all-purpose flour (162 g)
• ¼ teaspoon kosher salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¾ cup buttermilk (180 g)
• ½ cup vegetable oil (107 g)
• 1 large egg
• ½ teaspoon pure vanilla extract
• ¾ cup light brown sugar (lightly packed, 144 g)
• 1 ¼ cup shredded carrot (170 g)
• ¼ cup chopped walnuts (toasted, 30 g)
• More walnuts for topping if desired
• Melted butter for cake pans
• 8 oz cream cheese (room temperature, 227 g)
• 4 oz unsalted butter (room temperature, 113 g)
• 1 teaspoon pure vanilla extract
• ¾ cup powdered sugar (75 g)

Instructions

• Toast walnuts in a frying pan for 3 to 5 minutes.
• Prepare and shred the carrots.
• Preheat oven to 350°F (175°C), prepare cake pans with butter and parchment.
• Combine wet ingredients in a bowl and mix. Add brown sugar and carrots.
• In a separate bowl, sift and mix dry ingredients.
• Fold dry ingredients into wet mixture, avoiding overmixing, and add walnuts.
• Divide batter between pans and bake for 30-31 minutes until a toothpick comes out clean.
• Cool cakes and prepare cream cheese frosting by mixing cream cheese, butter, and sugar.
• Assemble the cake with layers of frosting in between and on top, add walnuts.
• Chill for 30 minutes before serving.

Notes

Ensure all ingredients are at room temperature for best mixing.
Toasting walnuts enhances flavor; do not skip this step.
Do not overmix batter to maintain a light texture.

• Author: Martha
• Prep Time: 20 minutes
• Cook Time: 31 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 300
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg