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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.

Easy Mini Carrot Cake slice on a plate.
Easy 6 Inch 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

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.

egg and applesauce mixture whisked in a bowl

Step 3 – Add the flour, baking soda, baking powder, salt, and cinnamon until just combined. Do not over-mix.

cake batter whisked in a bowl

Step 4 – Stir in the shredded carrots, shredded coconut, chopped pecans, vanilla, and crushed pineapple with juice.

carrots, coconut, and pecans added to cake batter in a bowl

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.

small batch carrot cake batter poured into a 6 inch cake 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.

a mini carrot cake cooling on a wire rack

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.

cream cheese frosting mixed in a bowl

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.

a small batch carrot cake topped with cream cheese frosting
Single Layer Carrot Cake

Step 6 – Garnish the tops with more coconut and pecans if desired.

a mini carrot cake topped with cream cheese, coconut, and pecans on a cake stand in the background
Mini Carrot Cake

Step 7 – Cut the cake into 4 equal slices.

a close up of a slice of cake filled with carrots and pineapple and a small carrot cake topped with cream cheese on a cake stand in the background
Small Batch Carrot Cake

Pro Tips

For the best results, I highly recommend refrigerating for an hour to chill but you can serve immediately.

Recipe FAQs

What can I use instead of applesauce in carrot cake?

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

Yield: 4 small slices

Easy Mini Carrot Cake

a mini carrot cake topped with cream cheese, coconut, and pecans on a cake stand in the background

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.

Prep Time 10 minutes
Cook Time 35 minutes
Cool Time 30 minutes
Total Time 1 hour 15 minutes

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.

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.

Did you like this recipe?

Please leave a comment on this post and pin this recipe on Pinterest.

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!

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 :)

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