Mini Carrot Cakes Recipe

A double layered mini carrot cake with a dollop of cream cheese frosting piped on top

This Mini Carrot Cakes Recipe is a wonderful way to create springtime treats that are the perfect size for your guests (although they are large enough to share if they’d like!) Carrot cake is one of the most quintessential Easter-time desserts.

5 from 6 votes

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Prep Time 20

Cook Time 23

Total Time 43

Course Dessert

Cuisine American

Servings double-layer cakes

Calories 624 kcal

Ingredients

1 15.25-ounce box spice cake mix
1 3.4-ounce box instant vanilla pudding mix
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup vegetable oil
1 cup water
4 large eggs
2 cups finely grated carrots (about 2-3 large carrots)
½ cup unsalted butter softened to room temperature
8 ounces cream cheese softened to room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
½ cup chopped pecans (optional for topping cakes)
additional finely grated/shredded carrots (optional for topping cakes)

Instructions

Preheat the oven to 325℉. Spray an 11”x17” rimmed baking sheet with baking spray. Set aside.
In a large mixing bowl, add cake mix, pudding mix, nutmeg, cloves, and whisk to combine.
To the dry ingredients, add oil, water, and eggs and mix on low with an electric mixer for 2 minutes. Fold in carrots.
Bake for 25-28 minutes until the cake is nicely browned, is pulling away from the sides of the baking sheet, and a toothpick inserted in the middle comes out clean.
Cool the cake completely before moving on to the next step.
Using a 2-½ inch round cookie cutter, cut out the circles of cake. Transfer them to a large piece of parchment paper or a wire rack.
In a medium mixing bowl, combine cream cheese and butter until smooth.
Add in vanilla and powdered sugar, 1 cup at a time, mixing on low speed until all the powdered sugar has been added. Increase the speed to medium and mix until light and fluffy.
Add frosting to a piping bag and decorate the cakes.

Notes

Storage:

Keep the cakes in an airtight container, in the refrigerator, for up to 5 days.

Nutrition

Serving: 1gCalories: 624kcalCarbohydrates: 76gProtein: 6gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 101mgSodium: 384mgPotassium: 286mgFiber: 2gSugar: 61gVitamin A: 4148IUVitamin C: 1mgCalcium: 82mgIron: 3mg

Keyword mini carrot cake recipe

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