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Mini Carrot Cake Recipe

Buckle up for these adorable Mini Carrot Cakes that pack a punch of flavor in every bite! Start by shredding some carrots and mixing them into a spiced cake batter filled with cinnamon, nutmeg, and a hint of vanilla. Pour the batter into muffin tins and bake until they're golden and fragrant. Once cooled, top each mini cake with a generous swirl of cream cheese frosting for that classic carrot cake vibe. These bite-sized treats are perfect for sharing at parties or indulging in a guilt-free snack any time of day!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 Person
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups grated carrots
  • 1/3 cup chopped walnuts or pecans
  • Cream cheese frosting

Equipment

  • Mixing bowls:
  • Whisk:
  • Grater:
  • Muffin tin
  • Cupcake liners
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In another mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
  6. Fill each cup cake liner about 2/3 full with the carrot cake batter.
  7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  8. Once baked, remove the mini carrot cakes from the oven and let them cool in the muffin tin for 5minutes.
  9. Transfer the mini carrot cakes to a wire rack to cool completely.
  10. Once cooled, frost the mini carrot cakes with cream cheese frosting using a piping bag or offset spatula.
  11. Serve and enjoy these adorable and delicious Mini Carrot Cakes as a delightful treat for any occasion!