This Easy Mini Carrot Cake recipe has a moist texture and is flavorful with rich cream cheese frosting. It’s packed with fresh carrots, pineapple, applesauce, shredded coconut, and pecans. This recipe makes an impressive and delicious dessert for two carrot cake.
Why I love this recipe
This homemade carrot cake with homemade cream cheese frosting is the best carrot cake recipe. It’s great for special occasions like Easter or a birthday.
For more on the origins of carrot cake check out The History of Carrot Cake.
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Equipment used for this recipe
How to make moist Carrot Cake
For the perfect cake
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – In a large mixing bowl, combine the cinnamon applesauce, sugar, and egg.
Step 3 – Add the flour, baking soda, baking powder, salt, and cinnamon until just combined. Do not over-mix.
Step 4 – Stir in the shredded carrots, shredded coconut, chopped pecans, vanilla, and crushed pineapple with juice.
Step 5 – Spray a 6-inch round cake pan with non-stick spray.
Step 6 – Cut a 6-inch parchment paper circle and place it in the bottom of the pan. Spray again with non-stick spray.
Step 7 – Pour the carrot cake batter into the prepared pan.
Step 8 – Bake for 35 – 40 minutes until golden brown. Insert a toothpick into the center of the cake. If it comes out clean it is done baking.
Step 9 – Let the cake cool for 10 minutes in the pan.
Step 10 – Remove from the pan, discard the parchment paper, and place the cake on a wire rack to cool completely.
For the classic cream cheese frosting
Step 1 – In the bowl of a stand mixer with the paddle attachment (or use a hand mixer), cream the butter and cream cheese on high speed until nice and fluffy.
Step 2 – Add in the vanilla and powdered sugar and mix until smooth and creamy.
Step 3 – If the top of the cake is slightly rounded, cut a little of the top off horizontally to create a flat surface.
Step 4 – Invert the unfrosted carrot cake onto a cake plate or cake stand.
Step 5 – Spread the frosting on the cake to your liking.
Step 6 – Garnish the tops with more coconut and pecans if desired.
Step 7 – Cut the cake into 4 equal slices.
Pro Tips
For the best results, I highly recommend refrigerating for an hour to chill but you can serve immediately.
Recipe FAQs
You may replace the applesauce with 1/4 cup sour cream or plain Greek yogurt.
You may also enjoy
- Mint Oreo Cheesecake
- Small Batch Chocolate Cake
- Pumpkin Spice Coffee Cake
- Pumpkin Roll Cake
- Mini Red Velvet Cake
- Mini Banana Cakes
- Salted Caramel Chocolate Cake
Easy Mini Carrot Cake
Equipment
Ingredients
For the Cake:
- ⅓ cup unsweetened cinnamon applesauce
- ½ cup granulated sugar
- 1 small egg (room temperature)
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup grated carrots
- ¼ cup shredded sweetened coconut
- ¼ cup chopped pecans (optional)
- ¼ teaspoon vanilla
- ¼ cup crushed pineapple in juice (do not drain)
For the Cream Cheese Frosting:
- 1 Tablespoon butter (softened)
- 2 ounces cream cheese (softened)
- ¼ teaspoon vanilla
- ½ cup powdered sugar
- Optional – Extra coconut and pecans for garnish
Instructions
- For the moist cake
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the cinnamon applesauce, sugar, and egg.
- Add the flour, baking soda, baking powder, salt, and cinnamon until just combined. Do not over-mix.
- Stir in the shredded carrots, shredded coconut, chopped pecans, vanilla, and crushed pineapple with juice.
- Spray a 6-inch round cake pan with non-stick spray.
- Cut a 6-inch parchment paper circle and place it in the bottom of the pan. Spray again with non-stick spray.
- Pour the carrot cake batter into the prepared pan.
- Bake for 35 – 40 minutes until golden brown. Insert a toothpick into the center of the cake. If it comes out clean it is done baking.
- Let the cake cool for 10 minutes in the pan.
- Remove from the pan, discard the parchment paper, and place the cake on a wire rack to cool completely.
- For the classic cream cheese frosting
- In the bowl of a stand mixer with the paddle attachment (or use a hand mixer), cream the butter and cream cheese on high speed until nice and fluffy.
- Add in the vanilla and powdered sugar and mix until smooth and creamy.
- If the top of the cake is slightly rounded, cut a little of the top off horizontally to create a flat surface.
- Invert the unfrosted carrot cake onto a cake plate or cake stand.
- Spread the frosting on the cake to your liking.
- Garnish the tops with more coconut and pecans if desired.
- Cut the cake into 4 equal slices.
Video
Notes
- For the best results, I highly recommend refrigerating for an hour to chill but you can serve immediately.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Patricia
Saturday 27th of April 2024
Can these be made as cupcakes? How long to bake them?
Zona House
Saturday 27th of April 2024
Hi Patricia, for cupcakes bake about 20 minutes, then start checking for doneness. Insert a toothpick into the center of a cupcake. If it comes out clean it is done baking.
Elizabeth Velez
Saturday 6th of April 2024
Looks delicious!
Gabrielle
Sunday 12th of December 2021
Hi could I use greek yogurt instead of the applesauce?
Zona
Monday 13th of December 2021
Hi Gabrielle, yes that should work fine. Thanks for your question :)
Terrie
Saturday 10th of July 2021
Hello Zona, Personally I really like the ingredients you use, but my daughter ( whom I’m making this for) doesn’t tolerate pineapple well. What would you suggest as an alternative.? I have apples, canned mango, and fresh bananas on hand. Thanks, Terrie
Zona
Saturday 10th of July 2021
Hi Terrie, personally I would try the banana because I love banana flavor. Let me know how it turns out for you :)
Jan
Sunday 21st of March 2021
I made this and it turned out great! I so appreciate having a smaller cake to share with my husband because we won’t be tempted to eat more than we should.
Zona
Monday 22nd of March 2021
Hi Jan, I feel the same way and I'm so glad you enjoyed this cake too! Thank you :)