Description
This Mini Carrot Cake recipe offers a moist and flavorful single-layer cake perfect for a small gathering or an intimate dessert. Infused with warm spices like cinnamon, ginger, and nutmeg, and loaded with grated carrots and optional walnuts or raisins, it is topped with a creamy, tangy cream cheese frosting. The recipe is straightforward and quick, taking just 50 minutes from start to finish, making it ideal for both beginners and seasoned bakers looking for a delicious homemade treat.
Ingredients
Scale
Dry Ingredients
- ¾ cup (94 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground nutmeg
- ½ teaspoon baking soda
- Pinch of salt
Wet Ingredients
- ¼ cup (60 ml) vegetable oil or canola oil
- ½ cup (105 grams) packed light or dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup (60 ml) milk (2% or whole milk recommended)
- ¾ cup finely grated carrots
- ¼ cup chopped walnuts or raisins (optional)
Cream Cheese Frosting
- ¼ cup (56 grams) unsalted butter, slightly softened
- 2 ounces (56 grams) full-fat cream cheese
- ½ – 1 cup (55-110 grams) powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1-2 teaspoons milk or cream, if needed
- Chopped walnuts (optional, for decorating)
Instructions
- Prepare Cake Pan: Preheat your oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and grease the sides evenly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, whisk the vegetable or canola oil, packed brown sugar, one large egg, vanilla extract, and milk together until the mixture is smooth and uniform.
- Add Carrots: Stir the finely grated carrots into the wet ingredient mixture thoroughly to distribute them evenly.
- Combine Dry and Wet Mixtures: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently but thoroughly until just combined; avoid overmixing to keep the cake tender.
- Add Nuts or Raisins (Optional): If using, fold in the chopped walnuts or raisins gently to incorporate without deflating the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for at least 15 minutes.
- Prepare Cream Cheese Frosting: While the cake cools, beat the softened unsalted butter in a bowl until creamy. Add the full-fat cream cheese and continue beating until smooth and combined.
- Add Frosting Ingredients: Gradually add powdered sugar, vanilla extract, and a pinch of salt to the butter and cream cheese mixture. Beat until smooth. If the frosting is too thick, add 1 to 2 teaspoons of milk or cream to reach desired consistency.
- Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Optionally, sprinkle chopped walnuts on top for added texture and decoration.
Notes
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting and sliding off.
- For a moist cake, do not overmix your batter once the wet and dry ingredients are combined.
- Use fresh grated carrots for best texture and flavor.
- Optional nuts or raisins can be omitted or substituted to suit dietary preferences or allergies.
- Storing: This cake is best enjoyed within 2-3 days and should be refrigerated with the frosting.
- Bring the cake to room temperature before serving for optimal flavor and texture.
