Mini Carrot Cake

This soft and moist mini carrot cake is the perfect dessert for any Easter celebration! This tender, fluffy 6" layer cake is perfectly spiced and packed with lots of shredded carrots and amazing flavor. Topped and filled with a silky smooth cream cheese frosting and chopped walnuts, this cake is so easy to make and will make the perfect dessert for a small gathering.

If I have to be honest, I have never been a fan of carrot cake, mainly because I don't love carrots. However, this carrot cake has changed my mind! I found myself taking nibble after nibble because it's a perfectly spiced cake with lots of shredded carrots that melt into the fluffy cake layers.

This carrot cake is the perfect dessert for Spring, Easter or any small party! It's one of my new favorites and definitely should try it! Bring along my glazed lemon bundt cake to truly wow your party guests with two hit desserts.

WHY THIS RECIPE WORKS

• 6" Cake Layers: We make this mini carrot cake using 6" cake pans so it's petite and easy to stack and decorate.
• Carrot Cake: The carrot cake layers are light and moist that are packed with warm spices.
• Silky Smooth Cream Cheese Frosting: This cream cheese frosting is the perfect pairing for this carrot cake. It's creamy, buttery and blends nicely with the cake layers.
• Versatile and Easy: This cake can easily be baked in 3-6" cake pans, 2-8" cake pans or a 9"x13" pan making it so easy for any one to make.

INGREDIENTS

Below is information on some of the key ingredients to make this easy mini carrot cake. Full ingredients are in the recipe card below.

• Oil: I prefer to use vegetable oil but you can also use canola oil.
• Carrots: Carrots should be finely shredded. I also, pat them down with a paper towel to remove excess water.
• Sugar: This recipe mostly calls for granulated sugar but also uses light brown sugar.
• Eggs: Use whole eggs and bring out 1 hour prior to baking to bring to room temperature.
• Sour Cream: Bring out 1 hour prior to baking to bring to room temperature.
• Flour: If you aren't using a digital scale, make sure you spoon flour into measure cup and level with a flat edge.
• Spices: This cake is perfectly spice with cinnamon and pumpkin pie spice.
• Powder Sugar: Measure and sift this before mixing into the frosting.
• Cream Cheese: Pull this out 1-2 hours prior to making frosting so bring close to room temperature.
• Unsalted Butter: You will want you butter to be slightly cold, bring out 1 hour prior to mixing frosting.

STEP BY STEP INSTRUCTIONS - CAKE LAYERS

STEP ONE: Prep
Preheat oven to 350°F. Pull all wet ingredients out of the refrigerator 1 hour prior to baking.

Line 3-6" cake pans with parchment paper and spray with non-stick cooking spray.

Finely shred carrots utilizing the second smallest size on a 4-side grater. Place them in a paper towel to remove excess moisture from the carrots. Set aside.

STEP TWO: Dry Ingredients
In a small bowl, whisk together flour, cinnamon, pumpkin pie spice, baking soda, baking powder & salt together.

STEP THREE: Wet Ingredients
In a large bowl, beat on medium speed with a hand mixer, sugar, brown sugar, oil, eggs, vanilla extract, sour cream & shredded carrots.

STEP FOUR: Combine
Pour flour mixture into the wet mixture and mix on low for about 30 seconds until just combined.

STEP FIVE: Bake
Add approximate 1 cup (10-12 ounces) of batter to 3-6" cake pans. Bake for approximately 20-25 minutes.

Transfer cake pans to a wire rack for 15-30 minutes. Flip cakes out of the pan and cool completely before frosting.

STEP BY STEP INSTRUCTIONS: Cream Cheese Frosting

STEP ONE: Butter and Cream Cheese
Add unsalted butter and cream cheese frosting into a large mixing bowl of a stand mixer or hand mixer. Beat on medium high speed for 2 minutes until light and fluffy.

STEP TWO: Powdered Sugar
Sift powdered sugar and add 1 cup at a time to butter and cream cheese on low speed until fully mixed.

STEP THREE: Wet Ingredients
Add salt, heavy cream and vanilla extract on low until combined. Turn speed up to medium high for 1 minute until light and smooth.

Spread onto cooled cake.

PRO CAKE ASSEMBLY TIPS

• Make cake layers ahead of time and store in the refrigerator or freezer until ready to use. Just bring out on the counter 30 minutes before frosting.
• Use a cake turntable to easily frost the sides of the cake.
• Add a small dollop of frosting on the cake board you are using to seal the bottom layer to the board.
• Using an offset spatula, add approximately ¾ -1 cup of frosting between each layer.
• Frost the cake with a light layer of frosting, called a crumb coating and place in the freezer for 15-20 minutes. This will seal all the crumbs in so they do not spread to the outside of your cake.
• Frost the cake with a final layer of frosting. I prefer to place back into the freezer for 1 hour to set the frosting. Bring out 1-2 hours prior to serving.

STORING AND FREEZING YOUR CAKE

Store this cake in the refrigerator in an air-tight container for up to 3 to 5 days.

FREEZING
Wrap cake in plastic wrap and place in freezer safe container and freeze up to 1 month. Bring to room temperature 1 hour prior to serving.

FAQ

1. What other cake pan sizes can be used?
   You can use 2-8" cake pans or a 9"x13" pan. Just make sure to watch your time as these can bake quicker.
2. Can I make these into carrot cake cupcakes instead?
   Sure! This recipe should make 12-18 cupcakes.
3. Why does this recipe not use butter?
   This carrot cake recipe uses oil to keep it moist and soft. You can use butter, but I strong suggest using oil only.
4. What other frosting types can be used in this recipe?
   This recipe would pair great with a brown butter cream cheese frosting or vanilla American buttercream.

OTHER LAYER CAKES TO TRY

• Banana Caramel Cake

If you make and loved this recipe, please make sure to leave a REVIEW! Hearing from you is so helpful! If you make this recipe, tag me on Instagram @handfulofsugarco and follow me on Pinterest for my delicious dessert ideas!

📖 Recipe