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–+ servings

Mini Carrot Cake

Kristen-The Epicurean Mouse
This mini carrot cake is moist, full of warm spices and covered in a luscious cream cheese frosting. This 6 inch carrot cake recipe is perfect for Easter and smaller celebrations. 
5 from 3 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling and Decorating Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 628 kcal

Ingredients
  

Carrot Cake

  • 1 ¼ cups All purpose flour sifted
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 ½ teaspoon Cinnamon
  • ¼ teaspoon Ground ginger
  • ¼ teaspoon Ground nutmeg
  • ¼ teaspoon Ground clove
  • ½ cup Canola oil
  • ½ cup + 2 tbsp Brown sugar
  • ¼ cup White granulated sugar
  • 2 Large eggs room temperature
  • 1 cup Carrots peeled and grated
  • ⅓ cup Crushed pineapple drained and squeezed with paper towel
  • ½ cup Walnuts chopped small, plus more for decorating

Cream Cheese Frosting

  • 8 oz Cream cheese softened
  • 6 oz Unsalted butter softened
  • 3 cups Powdered sugar sifted
  • 1 teaspoon Vanilla extract

Instructions
 

Carrot Cake

  • Preheat oven 350℉. Spray two 6 inch cake pans with nonstick spray. Line the sides and bottom with parchment paper. Set aside. 
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt and spices.
  • In a large bowl, combine the brown sugar, sugar, oil and eggs.
  • Pour the flour mixture into the egg mixture. Whisk until combined.
  • Add the shredded carrots, crushed pineapple and chopped walnuts to the batter. Mix just until combined. 
  • Divide the cake batter into the prepared cake pans. 
  • Bake the cake for 22-25 minutes or until a toothpick is inserted and comes out clean. Let the cake cool completely before removing from the pan. 

Cream Cheese Frosting

  • Beat the softened butter and cream cheese inside a stand mixer or with a hand mixer. Then, add in the sifted powdered sugar and vanilla extract. 
  • Continue to whip the frosting until thick and creamy. 

Assembling The Cake

  • Level the tops of the cake. You can use a sharp serrated knife or a cake leveler.  
  • Pipe a small amount of cream cheese frosting onto your cake board or plate. This will help keep the cake in place.
  • Spread ½ cup of cream cheese frosting onto the first layer. Use a small offset spatula. 
  • Flip the top cake layer upside down so the bottom of the cake is on top. This will give you a flat base to spread your frosting over.
  • Frost the cake with a thin crumb layer using a flat spatula. Refrigerate for 30 minutes or freeze the cake for 15 minutes.
  • Then, spread a thicker layer of frosting over the cake until completely covered. 
  • Place the remaining frosting inside a piping bag, fitted with a start tip and pipe small rosettes on top of the cake.
  • Decorate the sides and top of the cake with chopped walnuts (optional). 

Nutrition

Calories: 628kcalCarbohydrates: 94gProtein: 7gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 115mgSodium: 318mgPotassium: 200mgFiber: 2gSugar: 27gVitamin A: 2134IUVitamin C: 3mgCalcium: 105mgIron: 2mg
Keyword mini cake, small cake, carrot cake, cream cheese frosting, two layer cake, easter, spring dessert, moist, easy
Tried this recipe?Let us know how it was!