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Mini Carrot Cakes

Mini Carrot Cakes with Creamy Frosting for Every Celebration

These Mini Carrot Cakes are charming single servings perfect for any celebration, combining the wholesome goodness of carrots with rich cream cheese frosting.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 100 g Unsalted Butter Essential for greasing and adds moisture; vegetable oil can be used for a dairy-free version.
  • 100 g Plain Flour Provides structure; all-purpose flour works as an alternative.
  • 100 g Self-Raising Flour Enables the cakes to rise; mix baking powder with plain flour (1 tsp per 100g) if needed.
  • 100 g Light Brown Sugar Adds sweetness and depth; can be replaced with granulated sugar, though texture may change.
  • 1 tsp Ground Cinnamon Infuses warmth; nutmeg is a great alternative if you’d like a twist.
  • 1 tsp Mixed Spice A fragrant blend for baking; pumpkin pie spice can substitute well.
  • 1 zest Orange Zest Adds a refreshing flavor; lemon zest may be used instead for a sharper taste.
  • 2 large Eggs Helps bind the ingredients; flax eggs or applesauce can cater to egg-free diets (1 egg = 1 tbsp ground flaxseed mixed with 2.5 tbsp water).
  • 100 ml Sunflower Oil Provides moisture; any neutral oil or melted coconut oil can work.
  • 1 tsp Vanilla Extract Enhances flavor; almond extract makes a delightful alternative.
  • 200 g Carrots The star of the show; finely grated for best results, zucchini can be a subtle substitute.
  • 50 g Walnuts Adds crunch and texture; swap them for pecans or chocolate chips if preferred.
For the Frosting
  • 200 g Cream Cheese Creates the creamy texture in the frosting; vegan cream cheese is an excellent alternative.
  • 100 g Icing Sugar Sweetens and thickens your frosting; powdered erythritol can offer a low-sugar option.
  • 1 drop Orange Food Colouring Great for visual appeal; can be omitted or swapped with natural colorants.
  • 4 sprigs Rosemary Sprigs Perfect for garnishing; mint leaves give a fresh twist if you want to change it up.

Equipment

  • Mini sandwich pans
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Mini Carrot Cakes
  1. Preheat the oven to 160°C (fan) or 180°C (conventional). Grease the mini sandwich pans with unsalted butter and dust with flour.
  2. Grate the fresh carrots and chop the walnuts into small pieces. Set aside in separate bowls.
  3. In a large mixing bowl, combine plain flour, self-raising flour, light brown sugar, ground cinnamon, mixed spice, and orange zest. Mix together and create a well in the center.
  4. In a separate bowl, whisk together eggs, sunflower oil, and vanilla extract. Pour into the well of the dry ingredients and mix until smooth.
  5. Fold in the grated carrots and chopped walnuts into the batter. Fill the mini pans three-quarters full.
  6. Bake for 20-22 minutes until golden brown and springy to the touch. Cool in pans before transferring to a wire rack.
  7. While cakes are cooling, beat room temperature butter and icing sugar together until fluffy, then mix in the cream cheese until smooth.
  8. Frost the cooled cakes with cream cheese frosting, and garnish with chopped walnuts and rosemary sprigs.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These delightful mini carrot cakes can be stored in an airtight container at room temperature for 1-2 days. Refrigerate beyond that for freshness.

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