Mini Carrot Cake
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.
Ingredients
Carrot Cake
- 1 1/4 cups All purpose flour sifted
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/4 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground clove
- 1/2 cup Canola oil
- 1/2 cup + 2 tbsp Brown sugar
- 1/4 cup White granulated sugar
- 2 Large eggs room temperature
- 1 cup Carrots peeled and grated
- 1/3 cup Crushed pineapple drained and squeezed with paper towel
- 1/2 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 tsp 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 1/2 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: 628kcal | Carbohydrates: 94g | Protein: 7g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 318mg | Potassium: 200mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2134IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 2mg
