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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Simple Ingredients
(amounts are listed in the recipe card at the bottom of the post)
unsweetened cinnamon applesauce
white sugar
egg
all-purpose flour
baking soda
baking powder
salt
cinnamon
carrots
coconut
vanilla extract
crushed pineapple in juice
softened butter
cream cheese
confectioners’ sugar
Optional – extra pecans and coconut for garnish
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.
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Easy Mini Carrot Cake
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.
Ingredients
For the Cake:
- 1/3 cup unsweetened cinnamon applesauce
- 1/2 cup granulated sugar
- 1 small egg (room temperature)
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup grated carrots
- 1/4 cup shredded sweetened coconut
- 1/4 cup chopped pecans (optional)
- 1/4 teaspoon vanilla
- 1/4 cup crushed pineapple in juice (do not drain)
For the Cream Cheese Frosting:
- 1 Tablespoon butter (softened)
- 2 ounces cream cheese (softened)
- 1/4 teaspoon vanilla
- 1/2 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.
Notes
- For the best results, I highly recommend refrigerating for an hour to chill but you can serve immediately.
Recommended Products
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-
Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom
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Fat Daddio's PRD-63 Anodized Aluminum Round Cake Pan, 6 Inches by 3 Inches
-
Party Bargains Parchment Paper | Size: 12 x 50
-
KitchenAid KSM150PSPN Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Persimmon
-
Goson Bakeware Baking, Cooling, Oven Roasting, Broiler Rack, 8in by 10in, Cross Wire, Chrome, Pack of 2, Compatible with Various Baking Sheets Oven Pans
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 530Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 57mgSodium: 407mgCarbohydrates: 82gFiber: 5gSugar: 62gProtein: 6g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Hi, I’m Zona. My husband and I are empty-nesters and parents of one adult son. I have a passion for recipes and I share all the tips, tricks, and resources I can find (or create) to help you cook for two.
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 :)
Anita Goodman
Monday 3rd of August 2020
Must this cake be baked in a springform pan? Would you be able to use an 8" baking dish? My oldest grandson loves carrot cake and I would like to make this for him when he comes home in October for a break. He's a lineman apprentice and is located 2000 miles from home.
Zona
Monday 3rd of August 2020
Hi Anita, I have not tried making this in an 8 inch baking dish but I think that would work fine. Let me know if you try it and how it goes for you. Good luck and enjoy your visit with your grandson :)