Mini Carrot Cake

5 from 42 votes

This mini carrot cake is perfect for Easter or spring. It is perfect for a small party or for two! This is a three moist spiced 6-inch carrot cake. It is filled with cream cheese frilling and decorated with walnuts.

Prep Time1

Cook Time22

Decorating Time1

Total Time2 22

Servings: slices

Calories: 500kcal

Ingredients

Carrot Cake

1 ⅔ cup All-purpose flour
1 teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
1 ½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
½ teaspoon Ground ginger
¼ teaspoon Pumpkin pie spice
½ cup Oil Use canola oil or vegetable oil.
½ cup Brown sugar packed light or dark
½ cup White granulated sugar
½ cup Sour cream room temperature
1 teaspoon Pure vanilla extract
1 cup Grated carrots freshly grated. Don't use pre shredded.
2 Large eggs room temperature

Cream Cheese Frosting

6 oz Cream cheese room temperature
1 cup Unsalted butter slightly cold
4 ½ cups Powdered sugar sifted
1 teaspoon Pure vanilla extract
½ teaspoon Salt
⅛ cup Heavy cream
Chopped walnuts for decoration

US Customary - Metric

Instructions

Carrot Cake

Preheat the oven to 350°F. Spray three 6-inch cake pans with baking nonstick spray. Line the bottoms with a 6-inch parchment paper circles. Spray again.
In a medium bowl, sift the flour. Add in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice. Shred the carrots using small hole on a cheese grater. It should be finely shredded. Compact the carrots in a measuring cup.
1 ⅔ cup All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 1 ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ½ teaspoon Ground ginger, ¼ teaspoon Pumpkin pie spice
In a separate large bowl, add oil, brown sugar, sugar, vanilla, sour cream, shredded carrots, and eggs. Use a whisk and mix until combined.
½ cup Oil, ½ cup Brown sugar, ½ cup White granulated sugar, ½ cup Sour cream, 1 teaspoon Pure vanilla extract, 1 cup Grated carrots, 2 Large eggs
Pour in the dry ingredients and whisk until just combined. The batter will be thin.
Pour the batter in three cake pans evenly. Bake for 20-25 minutes. Bake until a toothpick inserted comes out clean.
Let the cakes sit in the hot pan for 10 minutes. Transfer to a cooling rack and let cool completely.

Cream Cheese Frosting

Pull the butter out on the counter for 30 minutes. This will let it get it slightly cold. Sift the powdered sugar while you wait.
1 cup Unsalted butter, 4 ½ cups Powdered sugar
Using a mixer, beat the butter and cream cheese on high speed for 3 minutes. It will be very fluffy. Scrape the bowl and slowly add in the powdered sugar. It will be thick.
6 oz Cream cheese
Add in vanilla, salt, and heavy cream. Mix on low speed until combined. Switch to high speed and beat for 1-2 minutes until creamy.
1 teaspoon Pure vanilla extract, ½ teaspoon Salt, ⅛ cup Heavy cream

Assembling the Cake

Use a serrated knife to even out the cake layers if there is a dome on top. Freeze the cake layers for 15 minutes. Cold cakes are easier to decorate with.
Place the first layer down and spread ¾ cup of frosting over the cake. Repeat with the second and third layer.
Frost the cake in a light layer of frosting. Freeze for 15 minutes to lock the cake crumbs in place.
Frost the rest of the cake. Decorate the cake with extra piping on top and chopped walnuts.
Chopped walnuts

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake layers

High altitude baking- Add an extra 1 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition