Mini Carrot Cake Recipe

9 Min Read

Indulge in the sweet and moist flavors of carrot cake with this delightful mini carrot cake recipe.

Perfect for individual servings or for sharing with friends and family, these mini cakes are packed with shredded carrots, warm spices, and topped with creamy frosting.

Whether enjoyed as a special treat for birthdays, holidays, or any day of the week, these mini carrot cakes are sure to delight your taste buds and bring a smile to your face.

Let’s dive into how to make these adorable and delicious treats!


For the Mini Carrot Cakes:

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

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • Mixing bowls
  • Mini cake pans or muffin tin
  • Hand or stand mixer
  • Grater


Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour mini cake pans or line a muffin tin with paper liners.

Mix Dry Ingredients:

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

Mix Wet Ingredients:

In another mixing bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until smooth.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots, chopped nuts (if using), and crushed pineapple (if using) until evenly distributed throughout the batter.

Fill Cake Pans:

Divide the batter evenly among the mini cake pans or muffin tin, filling each cavity about two-thirds full.


Bake in the preheated oven for 15-20 minutes for mini cakes or 20-25 minutes for cupcakes, or until a toothpick inserted into the center comes out clean.


Remove the cakes from the oven and allow them to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Prepare Frosting:

While the cakes are cooling, prepare the cream cheese frosting.

In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

Frost Cakes:

Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of each cake.


Serve the mini carrot cakes immediately, or store them in an airtight container in the refrigerator until ready to serve.

Nutritional Facts

  • Serving Size: 1 mini cake (without frosting)
  • Calories: 150
  • Total Fat: 8g
    • Saturated Fat: 1g
    • Trans Fat: 0g
  • Cholesterol: 20mg
  • Sodium: 100mg
  • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Sugars: 9g
  • Protein: 2g

Some of the health benefits associated with enjoying mini carrot cakes:

Rich in Beta-Carotene:

Carrots, the primary ingredient in carrot cake, are packed with beta-carotene, a powerful antioxidant that the body converts into vitamin A.

Beta-carotene helps promote eye health, supports immune function, and may reduce the risk of certain chronic diseases.

Including carrots in your diet can contribute to overall well-being and provide essential nutrients for optimal health.

Good Source of Fiber:

Carrots are an excellent source of dietary fiber, which is essential for digestive health and regular bowel movements.

Fiber helps promote satiety, aids in weight management, and supports heart health by helping to lower cholesterol levels and regulate blood sugar levels.

Adding fiber-rich ingredients like carrots to your diet can help promote digestive regularity and reduce the risk of constipation and other digestive issues.

Nutrient-Dense Ingredients:

The ingredients used in mini carrot cakes, such as whole wheat flour, nuts, and raisins, provide essential nutrients such as vitamins, minerals, and antioxidants.

Whole wheat flour contains more fiber and nutrients than refined flour, while nuts and raisins are rich in healthy fats, vitamins, and minerals.

Including nutrient-dense ingredients in your carrot cake recipe can help boost its nutritional value and provide a wide range of health benefits.

Heart-Healthy Fats:

Many mini carrot cake recipes include nuts or seeds, which are excellent sources of heart-healthy fats, such as monounsaturated and polyunsaturated fats.

These fats help reduce inflammation, lower cholesterol levels, and support cardiovascular health.

Consuming foods rich in healthy fats, such as nuts and seeds, can help improve heart health and reduce the risk of heart disease when enjoyed as part of a balanced diet.

Reduced Added Sugar:

Some mini carrot cake recipes use natural sweeteners like honey, maple syrup, or mashed bananas instead of refined sugar.

Using natural sweeteners can help reduce the overall sugar content of the cake while providing additional nutrients and flavor.

Limiting added sugar intake can help prevent blood sugar spikes, reduce the risk of type 2 diabetes, and support overall health and well-being.

Antioxidant-Rich Spices:

Many mini carrot cake recipes contain spices such as cinnamon, nutmeg, and ginger, which are rich in antioxidants.

Antioxidants help protect cells from damage caused by free radicals and may reduce the risk of chronic diseases such as cancer, heart disease, and Alzheimer’s disease.

Incorporating antioxidant-rich spices into your carrot cake recipe can enhance its flavor and nutritional profile while providing additional health benefits.

Portion Control:

Mini carrot cakes are typically served in individual portions, making them a convenient option for portion control.

Enjoying a single mini carrot cake can help satisfy cravings and prevent overeating, making it easier to manage calorie intake and maintain a healthy weight.

Practicing portion control and mindful eating can contribute to better overall health and well-being.


Can I make these mini carrot cakes ahead of time?

Yes, you can bake the cakes ahead of time and store them in an airtight container in the refrigerator for up to 2 days. Frost them just before serving for the best results.

Can I make these mini cakes gluten-free?

Yes, you can substitute gluten-free all-purpose flour for the regular flour to make these mini carrot cakes gluten-free.

Can I omit the nuts and pineapple from the recipe?

Yes, you can omit the nuts and pineapple if you prefer. The cakes will still be delicious without them.

Can I freeze these mini carrot cakes?

Yes, you can freeze the unfrosted cakes for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before frosting and serving.

Can I use a different frosting instead of cream cheese frosting?

Yes, you can use your favorite frosting instead of cream cheese frosting if desired. Options like vanilla buttercream or whipped cream would also complement these mini carrot cakes well.

Share This Article
Leave a comment