Imagine indulging in a bite-sized slice of heaven, a mini carrot cake that is moist, flavorful, and absolutely addictive. This delectable treat, with its perfect balance of sweet and tart, is the ultimate crowd-pleaser. It’s time to explore the delightful world of mini carrot cakes and discover why this dessert has captured the hearts of foodies everywhere.

One of my favorite cake recipes is a yummy carrot cake with a sweet cream cheese frosting. I don’t care what time of year it is; I will make this recipe is August if I get the craving. Carrot cake was a favorite of someone who was once important to me, so it’s a recipe that I worked and played with until it was absolutely perfect. I’ve used this same carrot cake recipe since.

When I first created it, I baked it in a 9×13 cake pan, but since then, I’ve learned the value of using mini Bundt pans to create individual mini carrot cakes. I often make it for dessert at Easter dinner and mini cakes are so much simpler to serve.

How to Save Money Buying Groceries Online for EBT Recipients

For customers who receive EBT benefits, Amazon offers an EBT only rate for their shoppers which also comes with Amazon Fresh totally FREE! This discounted rate buying grocery deals on Amazon without spending more than you can afford. In addition to the discounted rate, customers in certain states can also use their EBT benefits to shop on Amazon. You will save 50% off the regular Prime rate and pay just $5.99 per month! Plus your first 30-days are totally free to try it out!

Click Here to Learn More About the Discounted Prime EBT Rate

How to Make Mini Carrot Cakes?

Unlike a regular carrot cake recipe that uses a round cake pan or a square cake pan, this mini carrot cake recipe uses mini-Bundt cake pans and are baked in small batches versus one big batch. This gives you individual cakes that allow everyone at the table to have their own.

Made with spices such as ground cinnamon, grated carrot, and chopped pecans, these mini carrot cakes have a flavor that is perfect for Easter, a birthday celebration or if you’re like me; just because.

You can even use this recipe to make carrot cake cupcakes if you’d prefer to do that instead.

What Can I Top Carrot Cake With?

Carrot cake is fantastic with chopped pecans on top, however, if you’d prefer to use something different, that’s okay too! Crushed pineapple or crushed walnuts are especially tasty! You can even add a few raisins on top if you’d like!

Take Your Savings to the Next Level

If you really want to take your savings to the next level, be sure to take a look at my book, “Six Dollar Family: From Six Dollars to Six Figures” HERE on Amazon. It is packed with the methods I use in my own life to save money, my own personal DIY recipes and so much more. It is available HERE on Amazon Kindle or paperback.

Get Your Copy

How to Store Carrot Cake

Store your individual carrot cakes in the fridge if you have used a sweet cream cheese frosting on top of the carrot cake layer. If unfrosted, simply wrap in plastic wrap and store in an air tight container on the counter.

For frosted cakes, store in cupcake liners in an airtight container in the fridge. Cream cheese frosting must be refrigerated due to the cream cheese and milk in the recipes.

Can You Freeze Mini Carrot Cakes?

Yes! These mini carrot cakes freeze perfectly although it is best to freeze unfrosted. The frosting recipe below can be frozen though so if it is easier for you to freeze them with the frosting on, go for it.

Wrap each cake – frosting included – in plastic wrap and freeze up to 3-months in an airtight food storage container.

Thaw fully before serving.

PRINT PIN THIS RECIPE

Mini Carrot Cakes

Imagine indulging in a bite-sized slice of heaven, a mini carrot cake that is moist, flavorful, and absolutely addictive. This delectable treat, with its perfect balance of sweet and tart, is the ultimate crowd-pleaser. It's time to explore the delightful world of mini carrot cakes and discover why this dessert has captured the hearts of foodies everywhere.

Course Dessert

Cuisine American

Keyword Cake, Carrots, Cream Cheese, Easter

Prep Time 20

Cook Time 35

Cool Time 1 30

Total Time 2 25

Servings Mini Cakes

Calories 1856kcal

Author Stacy Williams

Cost $10.00

Equipment

Ingredients

For the mini carrot cakes:

2 C. All-Purpose Flour
3 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Salt
3 C. Carrots Grated
1 C. Pecans Chopped
4 Eggs
2 C. Sugar
^{1 1/2} C. Vegetable oil
4 tsp. Vanilla Extract
1 C. Raisins optional

For the Icing:

8 oz. Cream cheese
¹⁄₄ c. Butter softened
1 Lb. Powdered Sugar
1 tsp. Vanilla Extract
1-3 Tbsp. Milk or heavy cream

Get Recipe Ingredients

Instructions

For the Cake:

Preheat oven to 325°F.
Wash and grate carrots. Grease individual Bundt pans and set all aside.
3 C. Carrots
In a medium mixing bowl, combine flour, baking powder, salt and cinnamon.
2 C. All-Purpose Flour, 3 tsp. Baking Powder, 1 tsp. Cinnamon, 1 tsp. Salt
In a separate bowl, use a mixer to beat the eggs, sugar and oil until combined well.
4 Eggs, 2 C. Sugar, 1 1/2 C. Vegetable oil
With mixer on low, slowly add the flour mixture.
Add in vanilla, carrot, raisins (if adding) and pecans.
1 C. Pecans, 4 tsp. Vanilla Extract, 1 C. Raisins
Pour batter into each pan.
Bake in a 325°F oven for 35 minutes or until a toothpick inserted in center of each comes out clean.
When cake is cool, spread with cream cheese icing. Top with a few crushed nuts if desired.

For the Cream Cheese Frosting:

Cream the butter and cream cheese together.
8 oz. Cream cheese, 1⁄4 c. Butter
Add the powdered sugar and vanilla.
1 Lb. Powdered Sugar, 1 tsp. Vanilla Extract
Whip in milk, 1 tsp at a time until you reach a consistency you're happy with.
1-3 Tbsp. Milk
Frost cakes. Refrigerate any leftover frosting.

Notes

Nutrition info is auto-calculated and may not be correct. Please use discretion if you follow a special diet.
Chopped peanuts or walnuts may be substituted for pecans.
Cake may also be baked in a greased 9×13 cake pan.

Nutrition