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.

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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

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

mixing bowl

6-inch round cake pan

parchment paper

stand mixer or hand mixer

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

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Continue to Content

Yield: 4 small slices

Easy Mini Carrot Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Cool Time: 30 minutes

Total Time: 1 hour 15 minutes

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.

Print

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

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine the cinnamon applesauce, sugar, and egg.
3. Add the flour, baking soda, baking powder, salt, and cinnamon until just combined. Do not over-mix.
4. Stir in the shredded carrots, shredded coconut, chopped pecans, vanilla, and crushed pineapple with juice.
5. Spray a 6-inch round cake pan with non-stick spray.
6. Cut a 6-inch parchment paper circle and place it in the bottom of the pan. Spray again with non-stick spray.
7. Pour the carrot cake batter into the prepared pan.
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.
9. Let the cake cool for 10 minutes in the pan.
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

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.
2. Add in the vanilla and powdered sugar and mix until smooth and creamy.
3. If the top of the cake is slightly rounded, cut a little of the top off horizontally to create a flat surface.
4. Invert the unfrosted carrot cake onto a cake plate or cake stand.
5. Spread the frosting on the cake to your liking.
6. Garnish the tops with more coconut and pecans if desired.
7. 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

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom 
• 
  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:

4

Serving Size:

1
Amount 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.

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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.