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a slice of cake filled with carrots and pineapple and a small batch carrot cake topped with cream cheese on a cake stand in the background

Mini Carrot Cake Recipe

Zona House
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.
4.52 from 29 votes
Prep Time 10 minutes
Cook Time 35 minutes
Cool Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine European
Servings 4 small slices
Calories 414 kcal

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

Serving: 1Calories: 414kcalCarbohydrates: 62gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 63mgSodium: 239mgPotassium: 248mgFiber: 3gSugar: 46gVitamin A: 3028IUVitamin C: 3mgCalcium: 61mgIron: 2mg
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