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Prep Time 15mins | Bake Time 40mins | Total Time 55 mins

This is the kind of cake that makes people think you tried way harder than you actually did.

What Is Mini Carrot Cake?

This mini carrot cake is a soft, warmly spiced single layer cake baked in a 6 inch pan and topped with a rich brown butter cream cheese frosting. It has all the classic carrot cake flavor you expect with cinnamon, ginger, and nutmeg, plus the subtle nuttiness from browned butter that takes the frosting to another level. The texture stays incredibly moist thanks to oil, freshly grated carrots, and a touch of milk, while chopped pecans add just enough crunch to keep things interesting. It is the perfect small batch dessert when you want something homemade without committing to a full size cake.

Ingredients You Will Need

egg
light brown sugar
granulated sugar
pure vanilla extract
vegetable oil
grated carrots
milk of choice
all purpose flour
baking powder
baking soda
ground cinnamon
ground ginger
ground nutmeg
ground cloves
salt
full fat cream cheese
salted butter
powdered sugar

Our Tips for your Mini Carrot Cake

Use freshly grated carrots instead of pre shredded ones because they hold more moisture and give a softer cake texture
Do not skip browning the butter for the frosting since it adds a deep nutty flavor that makes this recipe stand out
Mix the batter just until combined to avoid a dense cake and keep the crumb tender
Let the cake cool completely before frosting or the cream cheese frosting will melt and slide off

How to Store your Mini Carrot Cake

Refrigerator: Store the frosted cake in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 4 days. Let it sit at room temperature for about 20 minutes before serving for the best texture

Freezer: Wrap unfrosted cake tightly in plastic wrap and then foil, or place slices in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge and frost fresh for best results

Latest Recipe Tutorial

Soft pretzel recipe tutorial.

Never Lose This Recipe

Mini Carrot Cake

Yield: 4 slices

Author: Samantha Chen

Prep time: 15 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 5 M

Carrot cake but make it tiny and delicious

Ingredients

For the Cake

1 large egg, room temperature
½ cup light brown sugar, packed
⅓ cup granulated sugar
1 teaspoon vanilla paste or extract (I used paste)
¼ cup vegetable oil
⅔ cup freshly grated carrots
3 tablespoons milk of choice (I used Lactaid)
¾ cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch ground cloves
¼ teaspoon salt

For the Brown Butter Cream Cheese Frosting

8 oz full fat cream cheese, room temperature
8 tablespoons salted butter, browned then cooled to room temperature
1 teaspoon pure vanilla extract
2½ cups powdered sugar

Instructions

Prep the Pan: Preheat oven to 350°F and line a 6 inch cake pan with parchment paper, then lightly grease
Whisk the Wet Ingredients: In a large bowl, whisk the egg, dark brown sugar, and granulated sugar for about 2 minutes until lighter in color and slightly thickened
Fold in the Carrots: Whisk in vanilla extract, vegetable oil, and freshly grated carrots until evenly distributed
Mix in the Dry Ingredients: Sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined
Bake the Cake: Pour batter into prepared pan and tap gently on the counter to release air bubbles. Bake for 35 to 40 minutes or until a toothpick comes out with a few moist crumbs. Let cool completely
Brown the Butter: In a small saucepan, brown the butter and let cool.
Make the Frosting: Beat the cooled brown butter until light and creamy, then add cream cheese and mix until smooth. Mix in vanilla extract
Add Sugar: Gradually add powdered sugar and beat until fully combined and fluffy, about 2 more minutes
Frost the Cake: Spread frosting over completely cooled cake and serve

Notes

Brown Butter Consistency Matters: After browning, let the butter cool until it is solid but still soft. If it is too melted the frosting will be runny and if too cold it will not whip properly
Do Not Overmix: Overmixing once the flour is added can lead to a dense cake instead of a soft tender crumb
Pan Size Accuracy: A 6 inch pan with higher sides works best. Using a larger pan will result in a thinner cake that bakes faster and dries out
Isaiah 41:10 So do not fear, for I am with you; do not be dismayed, for I am your God