If you’re searching for the ultimate small-batch treat, look no further than this Mini Carrot Cake Recipe! These adorable cakes channel everything you love about classic carrot cake—moist crumb, sweet spice, tangy cream cheese frosting—into perfectly portioned delights. Whether you’re celebrating a spring holiday or just indulging a carrot cake craving, you’ll fall in love with every bite. This Mini Carrot Cake Recipe is easy to make, uses straightforward ingredients, and guarantees big smiles with every little cake.

Ingredients You’ll Need

Great carrot cake doesn’t need fancy components—just a thoughtful blend of pantry basics and a few fresh touches. Each ingredient plays a crucial role in the flavor, texture, and even the beautiful color of this Mini Carrot Cake Recipe. Here’s what you’ll need and why it matters:

All-purpose flour: The base of your cakes; it provides structure for the perfect crumb.
Baking soda & baking powder: These leaveners work together to ensure your mini cakes rise light and fluffy every time.
Salt: Just enough to balance the sweetness and deepen all those lovely flavors.
Ground cinnamon & nutmeg: Warm, aromatic spices that give your carrot cake its unmistakable personality.
Vegetable oil: Keeps the cakes wonderfully moist without overpowering the other flavors.
Unsweetened applesauce: Adds natural sweetness and further moisture for a tender crumb.
Granulated & brown sugar: A blend delivers both sweetness and a hint of caramel richness.
Large egg: For binding everything together and contributing to a lovely, rich texture.
Vanilla extract: Adds a background note of sweetness and warmth.
Finely grated carrots: The star—choose fresh, juicy carrots for vibrant color and natural sweetness.
Crushed pineapple (drained): Lends extra moisture and a little tang that wakes up the cake (optional but highly recommended!).
Chopped walnuts or pecans (optional): For crunch and nutty depth, but leave them out if you prefer a smooth-textured cake.
Cream cheese (softened): The dreamy base for your classic tangy cream cheese frosting.
Unsalted butter (softened): Adds richness to the frosting and makes it super spreadable.
Powdered sugar: Sweetens and thickens your frosting for that perfect swirl on top.
Vanilla extract (for frosting): Brings a mellow sweetness to every bite of frosting.

How to Make Mini Carrot Cake Recipe

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 350°F (175°C). This ensures a consistent bake from the start. Lightly grease a standard muffin tin or line it with cupcake liners so your mini carrot cakes release easily later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blending your dry ingredients first helps distribute the leaveners and spices evenly—no one wants a bite without that fragrant spice!

Step 3: Combine Wet Ingredients

In a separate bowl, mix the vegetable oil, applesauce, granulated sugar, brown sugar, egg, and vanilla extract until smooth. This quick mix ensures oils, sugars, and flavors are all thoroughly combined, setting up your minis for ideal taste and texture.

Step 4: Add Carrots and Pineapple

Stir in the finely grated carrots and the drained crushed pineapple. The carrots melt into the cake for color and sweetness, while pineapple adds just a hint of brightness and moisture that everyone will notice (in the best way!).

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to your wet mixture, stirring gently just until you see no more streaks of flour. Over-mixing can make cakes dense, so fold in carefully for the softest crumb.

Step 6: Fold in Nuts

If you love a little crunch, this is your moment: gently fold in the chopped walnuts or pecans. For a nut-free version or smoother bite, simply skip them—the Mini Carrot Cake Recipe will still be delicious.

Step 7: Fill Muffin Tins and Bake

Evenly spoon the batter into six muffin cups, filling each about three-quarters full. This leaves room for the cakes to rise skyward and get that classic soft dome. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool Completely

Let the mini cakes cool in the pan for five minutes, then move them to a wire rack. Complete cooling is key before frosting—warm cakes will melt your glorious cream cheese topping right off!

Step 9: Make the Cream Cheese Frosting

In a small bowl, beat together softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and mix until the frosting is creamy and luscious. If it feels too soft, a quick chill in the fridge will firm it up.

Step 10: Frost and Enjoy!

Once your cakes are totally cool, swirl on the frosting with a butter knife, offset spatula, or piping bag. That’s it! The hardest part is waiting for friends and family to dig into these unforgettable treats.

How to Serve Mini Carrot Cake Recipe

Garnishes

A little something extra on top adds flair and flavor! Sprinkle chopped nuts, flaked coconut, a light dust of cinnamon, or even a tiny carrot-shaped candy on the frosting. Each garnish brings a touch of personality to these mini cakes.

Side Dishes

Pair your Mini Carrot Cake Recipe with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh fruit like strawberries or orange segments. If serving for brunch or afternoon tea, strong coffee or fresh-pressed juice is a perfect match.

Creative Ways to Present

Try serving the minis on a tiered cake stand for a party, nestling each in a decorative cupcake wrapper. For gift-giving, tuck them into small bakery boxes with a window. Or make a “carrot cake flight” with different frostings, like lemon or maple, for a fun twist.

Make Ahead and Storage

Storing Leftovers

The Mini Carrot Cake Recipe keeps beautifully! Store leftover cakes in an airtight container in the refrigerator for up to four days. The cream cheese frosting stays luscious, and the moist crumb only gets better as the flavors meld.

Freezing

If you want to save some for later, these mini carrot cakes are freezer-friendly. Freeze the unfrosted cakes, tightly wrapped, for up to three months. Thaw in the fridge overnight and frost when ready to serve for best texture and flavor.

Reheating

Enjoy your cakes at room temperature for the creamiest frosting. If you prefer a slightly warm cake, microwave an unfrosted cake for 10–15 seconds, then frost after it’s cooled off so the topping stays picture-perfect.

FAQs

Can I make the Mini Carrot Cake Recipe without pineapple?

Absolutely! While pineapple adds extra moisture and subtle tang, you can leave it out. The cakes will still turn out soft, flavorful, and perfectly sweet.

What’s the best way to grate carrots for mini carrot cakes?

Grate carrots on the fine side of a box grater for tender shreds that blend seamlessly into the batter, ensuring a soft, even texture in every bite of the Mini Carrot Cake Recipe.

Can I use a different frosting?

Definitely! While cream cheese is classic, feel free to swap in vanilla buttercream or even a light lemon glaze for a twist. The cakes are sweet and spiced enough to work with all sorts of toppings.

How do I keep the cakes from sticking to the pan?

Lightly greasing the muffin tin or using paper cupcake liners makes a world of difference. Let the cakes cool for a few minutes before removing them, and they’ll come out clean every time.

Can I double the Mini Carrot Cake Recipe?

Yes! Simply double all ingredients and divide the batter among 12 muffin cups. Bake time may be the same—just keep an eye on them and do the toothpick test to ensure doneness.

Final Thoughts

Don’t let the small size fool you—every bite of this Mini Carrot Cake Recipe is packed with flavor, moisture, and lots of love. Give it a try next time you’re craving a little homemade cheer, and watch these adorable cakes vanish before your eyes!

Mini Carrot Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: Emma
Total Time: 35 minutes
Yield: 6 mini cakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Mini Carrot Cakes, perfect for a small batch dessert or a sweet treat any time. These moist cakes are topped with a luscious cream cheese frosting that complements the warm spices and sweet carrots.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients:

1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup finely grated carrots
1/4 cup crushed pineapple (drained)
1/4 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

2 ounces cream cheese (softened)
1 tablespoon unsalted butter (softened)
1/2 cup powdered sugar
1/4 teaspoon vanilla extract

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners. Mix dry ingredients in a bowl.
Mix Wet Ingredients: Combine oil, applesauce, sugars, egg, and vanilla. Add carrots and pineapple.
Combine: Gradually mix dry ingredients into wet. Fold in nuts if desired.
Bake: Fill muffin cups and bake for 18–22 minutes. Cool on a rack.
Make Frosting: Beat cream cheese and butter, then add sugar and vanilla. Frost cooled cakes.