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.

Table of Contents

• Why I love this recipe
• How to make Moist Carrot Cake
  • For the perfect cake
  • For the classic cream cheese frosting
• Pro Tips
• Recipe FAQs
• You may also enjoy

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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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 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
• Mini Black Forest Cake