Name: Mini Carrot Cakes with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 220 g Vegetable oil; 150 g Granulated sugar; 100 g Brown sugar; 3 Eggs (at room temperature); 250 g All-purpose flour (sifted); 1 teaspoon Baking powder; 1 teaspoon Baking soda; 2 teaspoons Cinnamon; ½ teaspoon Salt; 230 g Carrot (peeled and freshly shredded); 460 g Cream cheese (full fat 33%+, cold, e.g. Philadelphia); 150 g Mascarpone (full fat 41%+, cold); 60 g Powdered sugar (sifted); ½ teaspoon Vanilla extract; Orange and green gel food coloring (for carrot decoration)

Jump to Recipe· 4.2 from 84 reviews

If you love the cozy, warmly spiced flavor of carrot cake but want something a bit more charming and shareable, this Mini Carrot Cakes with Cream Cheese Frosting Recipe is about to become your new favorite go-to. These adorable, bite-sized treats capture everything that makes carrot cake delightful—moist, tender crumbs packed with freshly shredded carrot and cinnamon, topped with luscious, tangy cream cheese frosting. Whether it’s for a party, afternoon tea, or just because you deserve a little sweet love, these mini cakes are a wonderful way to enjoy a classic dessert with a playful twist.

Ingredients You’ll Need

The image shows two parts: on the left, a woman’s hand is holding a white scalloped round cutter pressing into a large golden-brown baked flatbread or cookie in a silver baking tray lined with parchment paper. The flatbread has a rough, bumpy texture and some crumbs around where the cutter is being pressed. On the right, fifteen round flatbreads or cookies of the same golden-brown color and rough texture are arranged loosely on a black wire rack lined with white parchment paper, all on a white marbled surface. The lighting is bright and natural, showing clear color and detail. Photo taken with an iphone --ar 4:5 --v 7

Ready to whip up some irresistible mini carrot cakes? The ingredient list is refreshingly simple, but each component plays an important role in creating the perfect flavor, texture, and that signature moist crumb. From oils to spices, here’s everything you’ll need:

Vegetable oil (220 g): Keeps the cake wonderfully moist and tender without overpowering other flavors.
Granulated sugar (150 g): Adds essential sweetness and helps achieve a light texture.
Brown sugar (100 g): Brings warmth and depth thanks to its molasses content, complementing the cinnamon perfectly.
Eggs (3, at room temperature): Bind ingredients together and provide structure while lending moisture.
All-purpose flour (250 g, sifted): The base that supports the cake’s shape without making it heavy.
Baking powder (1 tsp): Helps your mini cakes rise nicely, making them tender and fluffy.
Baking soda (1 tsp): Works alongside the baking powder for the ideal lift, also reacting with brown sugar for a rich flavor.
Cinnamon (2 tsp): Adds that classic warm, spicy note that defines carrot cake.
Salt (½ tsp): Enhances all the sweetness and spices while balancing flavors.
Carrot (230 g, peeled and freshly shredded): The star veggie that brings moistness, subtle sweetness, and delightful texture.
Cream cheese (460 g, full fat, cold): The creamy, tangy component of the frosting that’s rich and heavenly.
Mascarpone (150 g, full fat, cold): Adds silky smoothness and lightness to the frosting.
Powdered sugar (60 g, sifted): Sweetens and stabilizes the frosting for a perfect consistency.
Vanilla extract (½ tsp): Rounds out the frosting’s flavor with its sweet, comforting aroma.
Orange and green gel food coloring: For decorating the frosting with charming carrot shapes.

How to Make Mini Carrot Cakes with Cream Cheese Frosting Recipe

Step 1: Prepare Your Baking Pan and Preheat Oven

Start by heating your oven to a steady 175°C (350°F). Prepare a large sheet pan—about 28×40 cm or 11×16 inches—by generously greasing it or lining it with parchment paper. This setup ensures your carrot cake bakes evenly and releases easily once done.

Step 2: Whip Together Wet Ingredients

Grab an electric hand mixer and blend the room-temperature eggs with vegetable oil, granulated sugar, and brown sugar. Whip them for a solid 1 to 2 minutes until the mixture is smooth and silky—this step is key for a tender and moist cake.

Step 3: Combine Dry Ingredients Then Fold in Carrots

Next, sift your flour, baking powder, baking soda, cinnamon, and salt directly into the wet mixture to avoid lumps. Gently fold these into your batter using a spatula—overmixing can toughen your cake. Finally, fold in the fresh shredded carrots so they disperse evenly without losing their lovely texture.

Step 4: Bake the Cake

Pour your batter into the prepared pan, spreading it evenly. Bake at 175°C (350°F) for about 25 minutes. Use a toothpick to test doneness—it should come out clean when the cake is perfectly baked.

Step 5: Cool and Cut Out Mini Cakes

Allow the carrot sheet cake to cool fully to room temperature on a wire rack. Once cooled, use an 8 cm (3 inch) diameter cookie cutter to cut out 14 perfect mini cake circles—this step transforms your cake into irresistibly dainty bites.

Step 6: Whip the Cream Cheese Frosting

In a clean bowl, whip together cold cream cheese, mascarpone, vanilla extract, and sifted powdered sugar with an electric hand mixer. Whip until the frosting is fluffy but still thick enough to pipe—avoid going too long or it will become runny.

Step 7: Assemble the Mini Cakes

Take one mini cake circle and pipe a generous layer of cream cheese frosting on top with a piping bag fitted with a Wilton 1M tip. Crown it with a second mini cake circle and pipe frosting on top again to create a lovely layered effect.

Step 8: Decorate with Carrot Shapes

Divide your frosting into two parts, tint one green and the other orange with gel food coloring. Use separate piping bags fitted with small round nozzles to pipe tiny carrot shapes on the top layer, creating a charming, colorful finish that’s perfect for impressing guests.

How to Serve Mini Carrot Cakes with Cream Cheese Frosting Recipe

The image shows a small two-layer carrot cake on a white marbled surface. Each layer is golden brown with a soft, crumbly texture and has a thick layer of white cream between them. The top layer is decorated with white cream piped in a swirl along the edge, leaving the center flat. In the center is a small orange carrot shape made of frosting, detailed with ridges. On the right side, a woman's hand holds a piping bag adding small green leaves on top of the carrot. The overall look is clean and fresh with the cake standing proud on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of finely chopped walnuts or toasted pecans adds a wonderful crunch that contrasts beautifully with the soft cakes and lush frosting. If you want to go the extra mile, dust a bit of cinnamon or nutmeg over the top just before serving to highlight those warm spices.

Side Dishes

These mini carrot cakes pair wonderfully with a cup of freshly brewed tea, like Earl Grey or chai, where the aromatic spices complement each other. For a brunch or party spread, a fresh fruit salad or light citrus sorbet helps cleanse the palate between bites.

Creative Ways to Present

Try serving these mini cakes stacked in a tiered cake stand for an elegant touch at gatherings. You can also place them on individual dessert plates with a drizzle of honey or caramel sauce around the edges, turning each serving into a stunning little masterpiece.

Make Ahead and Storage

Storing Leftovers

If you have any of these Mini Carrot Cakes with Cream Cheese Frosting Recipe leftovers, cover them airtight and refrigerate. They will stay fresh and moist for 1 to 2 days—perfect for enjoying a little sweet treat tomorrow or the day after.

Freezing

For longer storage, freeze the mini cakes without frosting by wrapping each piece individually in plastic wrap and placing them in a freezer-safe container. They can last up to 3 months frozen. When ready to enjoy, thaw overnight in the fridge before frosting.

Reheating

Since these cakes are best served chilled or at room temperature, it’s best to let them come to room temperature naturally after refrigeration. Avoid microwaving to keep the creamy frosting from melting and the cake’s texture intact.

FAQs

Can I use walnuts or pecans in this Mini Carrot Cakes with Cream Cheese Frosting Recipe?

Absolutely! Adding chopped walnuts or pecans to the batter or as a garnish enhances texture and adds a nutty flavor that complements the moist carrot cake beautifully.

Is it necessary to use both cream cheese and mascarpone in the frosting?

Using both cream cheese and mascarpone creates a perfectly balanced frosting—creamy, tangy from the cream cheese, yet smooth and rich thanks to mascarpone. You can use cream cheese alone, but mascarpone elevates the flavor and texture.

Can I make these mini cakes gluten-free?

Yes! Swap the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Baking times may vary slightly, so keep an eye on the cakes as they bake.

How do I prevent frosting from becoming runny?

Stop whipping as soon as the frosting is fluffy and pipeable. Overmixing, especially with mascarpone and cream cheese, releases too much moisture and can turn it runny.

What’s the best way to cut the mini cakes for even shapes?

Using a cookie cutter with a sharp edge, like the 8 cm round one suggested, ensures clean, uniform shapes. Chill the cake slightly before cutting for neater slices.

Final Thoughts

This Mini Carrot Cakes with Cream Cheese Frosting Recipe is such a joy to make and savor. It’s charming, flavorful, and perfect for sharing with friends, family, or simply enjoying as a personal indulgence. The moist, warmly spiced cake paired with luscious frosting creates a little bite of happiness in every piece. I can’t wait for you to try this recipe and fall in love with it just like I have!