If you’re searching for a sweet treat that captures all the goodness of carrot cake—without making a giant batch—the Mini Carrot Cake Recipe is about to become your new favorite! This charming little cake is moist, gently spiced, and comes together in just the right size for sharing with a friend (or for indulging in solo cake bliss). Whether you’re celebrating a special moment or just craving something homemade and cozy, this mini carrot cake is quick, easy, and brings all the classic flavors you love in an irresistibly adorable form.
Ingredients You’ll Need
Every bite of this mini carrot cake sings with flavor, thanks to a lineup of simple ingredients you may already have on hand. From vibrant carrots to a hint of cinnamon and a sprinkle of nuts, each component is carefully chosen to give your cake perfect taste and texture—making this Mini Carrot Cake Recipe as delightful to make as it is to eat.
- Grated Carrots (1 cup): The star of the show, providing natural sweetness and moisture for that signature soft crumb.
- All-Purpose Flour (½ cup): The essential base, balancing tenderness and structure in every slice.
- Light Brown Sugar (¼ cup, packed): Adds subtle caramel notes and extra moisture to the cake.
- Granulated Sugar (2 tablespoons): Brings just the right touch of sweetness, rounding out the flavor.
- Large Egg (1): Helps bind the batter while making the cake fluffy and rich.
- Vegetable Oil (¼ cup): Keeps the cake delightfully moist and light.
- Vanilla Extract (1 teaspoon): Enhances the sweetness and brings warmth to the overall flavor profile.
- Baking Powder (½ teaspoon): Gives rise and ensures your cake bakes up beautifully.
- Baking Soda (¼ teaspoon): Works alongside the baking powder for a subtle lift and tender crumb.
- Ground Cinnamon (¼ teaspoon): Infuses the cake with cozy, aromatic spice.
- Nutmeg (pinch): Adds a gentle, classic touch that elevates the spice blend.
- Salt (pinch): Pulls all the flavors together and intensifies the sweetness.
- Chopped Walnuts or Pecans (2 tablespoons, optional): For a little crunch and earthy depth (skip if you prefer nut-free).
- Crushed Pineapple (2 tablespoons, drained, optional): Offers luscious, subtle tang and keeps things extra moist.
How to Make Mini Carrot Cake Recipe
Step 1: Prep the Pan and Preheat the Oven
Start by setting your oven to 350°F (175°C) so it’s hot and ready when you finish the batter. Lightly grease a 6-inch round cake pan or two mini loaf pans—this helps ensure your mini carrot cake slips right out after baking, keeping those lovely edges perfectly intact.
Step 2: Whisk the Wet Ingredients
Grab a medium mixing bowl and whisk together the egg, brown sugar, granulated sugar, oil, and vanilla extract until the mixture looks smooth and glossy. This forms the flavorful base of your cake and ensures every bite is sweet, moist, and rich.
Step 3: Add Carrots (and Pineapple, if using)
Stir the finely grated carrots into your wet mixture. If you’re feeling adventurous, fold in the drained pineapple at this stage—it’s totally optional, but adds a little zing and extra juiciness that makes this Mini Carrot Cake Recipe shine.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step guarantees even distribution of all your rising agents and spices, which means your cake will bake evenly and taste well-balanced.
Step 5: Mix Wet and Dry Ingredients
Add the dry ingredients to the wet mixture, gently stirring until just combined. Be careful not to overmix here—a few streaks of flour are okay! Fold in the chopped walnuts or pecans now if you want a bit of crunch in your mini cake.
Step 6: Bake
Pour your batter into the prepared pan(s) and smooth the top so it bakes up beautifully flat. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 7: Cool and Frost
Let the cake cool in the pan for about 10 minutes, then turn it onto a wire rack to cool completely. Once cooled, slather with cream cheese frosting if you like—it’s the perfect crowning touch for this Mini Carrot Cake Recipe. For an extra treat, a dairy-free frosting works just as well!
How to Serve Mini Carrot Cake Recipe
Garnishes
Top your mini carrot cake with a swirl of cream cheese frosting, a sprinkle of crushed walnuts or pecans, or even a dusting of ground cinnamon for a picture-perfect finish. A few shreds of carrot or a tiny pineapple wedge add color and a hint at the flavors inside.
Side Dishes
Pair this charming cake with fresh berries, a scoop of vanilla ice cream, or a dollop of thick Greek yogurt for a balanced dessert plate. It also goes beautifully with a hot mug of tea or coffee, making any afternoon feel special.
Creative Ways to Present
Get playful by baking the batter in a jumbo muffin tin for adorable individual mini carrot cakes. Or cut the small cake into dainty wedges and layer them with extra frosting and fruit for a delightful parfait. Serving it on a pretty cake stand or rustic wooden board adds homemade magic.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply cover the mini carrot cake and store it in the refrigerator for up to 4 days. The flavors somehow get even better after a night in the fridge, making for an extra-special snack the next day.
Freezing
For longer storage, tightly wrap slices or the whole unfrosted cake in plastic wrap, then pop it in a freezer-safe container. It stays delicious for up to 2 months—just thaw slices in the fridge overnight. If you want to freeze frosted cake, flash freeze first to set the icing and then wrap carefully.
Reheating
Enjoy your slice cold, or pop it in the microwave for a few seconds to bring back that fresh-from-the-oven warmth. If you’ve opted for cream cheese frosting, reheating gently is best to avoid melting the icing.
FAQs
Can I double this Mini Carrot Cake Recipe to make a larger cake?
Absolutely! Simply double all the ingredients and use a standard 8-inch cake pan; you may need to add a few extra minutes to the baking time, so keep an eye on it and use the toothpick test.
Is there a way to make this Mini Carrot Cake Recipe gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free baking blend—just ensure it contains xanthan gum for best texture. The cake will be just as moist and fluffy.
What can I use instead of vegetable oil?
You can substitute melted coconut oil, canola oil, or even light olive oil for a slightly different flavor and the same tender crumb. Applesauce is another option for a lighter, lower-fat version.
Can I skip the nuts and pineapple?
Definitely! Both ingredients are completely optional and won’t affect the cake’s structure. The Mini Carrot Cake Recipe is delicious plain, but feel free to customize with your favorites.
How do I make dairy-free frosting for this Mini Carrot Cake Recipe?
Try using a store-bought vegan cream cheese or blend soaked cashews with a splash of lemon juice and vanilla for a homemade dairy-free topping that’s tangy and luscious.
Final Thoughts
There’s something magical about making a special treat in a small batch, and the Mini Carrot Cake Recipe truly delivers that feeling. With minimal fuss and maximum flavor, it’s the perfect excuse to celebrate the everyday. I hope you give this recipe a try and savor every moist, spiced, perfectly portioned bite!
Print
Mini Carrot Cake Recipe
- Total Time: 40 minutes
- Yield: 1 small cake (2–4 servings) 1x
- Diet: Vegetarian
Description
This Mini Carrot Cake recipe is perfect for a small gathering or a cozy dessert for two. Moist and flavorful, this individual-sized carrot cake is easy to make and a delight to enjoy.
Ingredients
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar (packed)
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
Wet Ingredients:
- 1 cup finely grated carrots
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts or pecans (optional)
- 2 tablespoons crushed pineapple (drained, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 6-inch round cake pan or two mini loaf pans.
- Mix Wet Ingredients: In a mixing bowl, whisk egg, brown sugar, granulated sugar, oil, and vanilla. Stir in carrots and pineapple if using.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine and Bake: Add dry ingredients to wet mixture, stir to combine. Fold in nuts if using. Pour batter into pan, bake for 25–30 minutes.
- Cool and Serve: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool. Frost with cream cheese frosting if desired.
Notes
- For a dairy-free version, skip the cream cheese frosting or use a dairy-free alternative.
- This mini carrot cake is perfect for 2–4 servings and can also be baked in a jumbo muffin tin for individual portions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of cake, without frosting)
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
