Mini Carrot Cake

5 from 13 votes

This mini carrot cake is moist, soft, and perfectly spiced. It's generously frosted in a classic, luscious cream cheese frosting. This easy two layer 6-inch cake recipe is perfect for Easter and other small gatherings and spring celebrations.

Prep Time40

Cook Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 549kcal

Author: Natalie

Equipment

Ingredients

Carrot Cake

¾ cup brown sugar light or dark, packed
¼ cup granulated sugar
½ cup oil canola or vegetable
2 large eggs room temperature
⅓ cup unsweetened applesauce or buttermilk or sour cream
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice or pumpkin pie spice
1½ cups grated carrots about 2- 3 medium carrots, 150 grams

Cream Cheese Frosting

8 ounces cream cheese room temperature
4 tablespoons unsalted butter room temperature
1¼ cups powdered sugar sifted
1 teaspoon vanilla extract
pinch salt

Instructions

Mini Carrot Cake

Spray sides and bottoms of two 6 inch cake pans baking spray. and line pans with a round of parchment paper Spray parchment paper with baking spray. Preheat oven to 350 F.
In a large mixing bowl, whisk to combine the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg and allspice or pumpkin pie spice. Set aside.
In a large mixing bowl, whisk together the oil, eggs, sugars, applesauce or sour cream, and vanilla until no lumps of brown sugar remain.
Pour the wet ingredients into the dry ingredients. Fold the wet ingredients in with a spatula until just combined. Stir in the carrots until just combined.
Divide batter evenly into the prepared pans. Bake for 30-34 minutes or until a toothpick comes out clean when inserted in the center of the cake.
Keep the cakes in their pans. Place pans on a wire rack. Allow cakes to cool completely in their pans on the racks.

Cream Cheese Frosting

In a large mixing bowl or the bowl of an electric mixer, cream the room temperature butter and room temperature cream cheese on medium speed until smooth.
Add the vanilla extract, salt and powdered sugar. Turn the mixer on low for 30 seconds. Turn mixer up to high speed and beat 2 minutes until creamy. Add extra powdered sugar, if you'd like the frosting thicker.

Assembling the Cake

Once the cakes have cooled, use a serrated knife or a cake leveler to level off the domes on the tops of the cakes to create even layers.
Place one cake layer on a cake turntable or cake stand. Spoon a dollop of about ½ cup of frosting on the top layer. Spread evenly with an offset spatula. Place the top layer bottom side up on top. Spread the rest of the frosting on top and on the sides. Decorate with chopped nuts, if desired. Place the cake in the refrigerator for 15-30 minutes to allow frosting to set before slicing.
Cake can be sliced across the diameter then vertically or cut into traditional wedges.

Notes

Carrots: Make sure to grate your whole, peeled carrots at home. I don't recommend using store bought shredded carrots

Applesauce: The cake batter uses applesauce to keep the cake extra moist. Make sure to use unsweetened applesauce. Sour cream or buttermilk can be used in place of applesauce.

Cake pans: This recipe can be made in two or three 6-inch cake pans. If using three cake pans, bake for less time. Insert a toothpick in the center of a cake to check for doneness. If it comes out clean, the cakes are finished baking. Place pans on a wire rack and allow cakes to cool in the pans. Make sure cakes have cooled completely before frosting.

Powdered sugar: Sift the powdered sugar to remove any lumps.

Cream cheese: Leave it at room temperature for at least an hour before making the frosting. Use full fat block of cream cheese, not the kind in a tub.

Piping the frosting: I prefer my carrot cakes on the simple, rustic side. If you want to pipe the frosting on top, chill it in the fridge for at least 20 minutes. You may also need to add extra powdered sugar to help get it to a pipeable thickness that will keep its shape.

Storage: Store the cake in an airtight container such as a cake carrier in the refrigerator for 4 days. To freeze, tightly wrap the cooled, unfrosted cake in plastic wrap. Freeze it for up to 3 months. Thaw cake in the refrigerator for about 24 hours before frosting and serving.

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