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–+ servings

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Servings 8 slices

Ingredients
  

CARROT CAKE

  • 1 cup vegetable oil
  • ¼ cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • 1 ½ cups finely shredded carrots, peel and freshly shred
  • 2 cups all purpose flour
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • chopped walnuts, for topping

CREAM CHEESE FROSTING

  • 8 ounces cream cheese, room temperature
  • 1 cup unsalted butter, slightly cold
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 5 cups powdered sugar, sifted
  • 1-2 tablespoons heavy cream

Instructions
 

CARROT CAKE

  • 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.
  • In a small bowl, whisk together flour, cinnamon, pumpkin pie spice, baking soda, baking powder & salt together.
  • In a large bowl, beat on medium speed with a hand mixer, sugar, brown sugar, oil, eggs, vanilla extract, sour cream & shredded carrots.
  • Pour flour mixture into the wet mixture and mix on low for about 30 seconds until just combined.
  • 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.

CREAM CHEESE FROSTING

  • 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.
  • Sift powdered sugar and add 1 cup at a time to butter and cream cheese on low speed until fully mixed.
  • 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.
Keyword carrot, carrot cake
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