Mini Carrot cakes

Easy Mini Carrot cakes with silky cream cheese frosting are the Ultimate Carrot cake experience in a lovely Mini Bundt version! These adorable small carrot cakes have the perfect individual serving sizes and the most amazing soft, melt-in-your-mouth texture with silky cream cheese frosting and a super-easy yet decorative candied carrot finish.

Jump to:

• 🌟 Why this is the best Mini carrot cake recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🥕 More Carrot Cake recipes
• EASY Mini Carrot cakes

🌟 Why this is the best Mini carrot cake recipe

1. It is extremely easy – This recipe does not require any fancy ingredients and is quite easy to make from scratch even if you are a beginner
2. It is super quick – The steps are clear and uncomplicated. By using my 2 ingredient cream cheese frosting without butter the Carrot mini bundt cakes come together fairly quickly
3. It is super delicious – I never compromise on taste! Super moist and flavorful carrot mini cakes with just the right amount of spices along with my signature not-too-sweet cream cheese frosting will blow your mind! They are so good and sure to wow your friends and family!
4. From scratch recipe – Some recipes call for a boxed cake mix to keep it simple. My recipes are always from scratch, but so easy and never complicated. Baking from scratch produces the most tender and moist cupcakes. You just can't get that from a box mix and you'll find that my easy recipe is so simple even for the most novice baker.
5. No special equipment is needed – All you need is a mini bundt tin for baking. No fancy mixer is needed.
6. It is an honest, detailed tutorial – While this recipe might look long, all the information I have written here, every tip and trick will help you achieve the perfect results without any issues on the way. Remember, baking is a science, and every little detail written here is to help YOU!

📝 Ingredient notes

For the Carrot mini cakes (mini bundt cakes)

1. Oil: This is an oil-based cake (no butter) that keeps the mini cakes super moist, soft, and fluffy. Butter-based cakes tend to harden in the fridge, with oil we won’t have this issue. Use no flavor vegetable oil
2. Sugar: I am using a combination of granulated white and brown sugar. I absolutely love the brown sugar deep molasses flavor, do not leave it out. If you want to learn about the different types of sugar and how to use them in baking, please read my sugar guide
3. Egg: Room temperature as always
4. Flour: I am using pasty flour to make this Carrot Mini Bundt cake recipe but all purpose works too, they are so-called “soft flour” which are low on protein resulting in a delicate, tender texture. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my flour guide.
5. Baking powder + Baking soda: Makes the cake tender and helps the rise
6. Salt: We always need at least a pinch of salt in any cake batter to balance the flavors
7. Spices: For these individual-sized carrot cakes I recommend a combination of cinnamon, nutmeg, ginger, and cloves, or simply use pumpkin spice. I have a DYI pumpkin spice recipe. Feel free to use any spice you prefer.
8. Grated Carrots: Carrot will give further moistness to the cake, I recommend peeling carrots and then shredding them fresh. It is a juicy, moist, wonderful addition to the cake
9. Nut: Use either walnuts or pecans and it is a good idea to toast them first in the oven for a few minutes. Toasting nuts enhances their flavors. Tip.: worth chopping pecan or walnut into smaller pieces

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

Cream cheese frosting

1. Cream cheese: I always use full fat Philadelphia tub when I state cream cheese in my recipes. I find it easy to cream and very pleasant in taste. I usually beat it with a hand mixer for less than a minute, just until it becomes fluffy and increases a bit in volume. Please avoid over whipping
2. Icing sugar: Icing sugar or Powdered sugar can be used to make this frosting, use only a very small amount, no need for more. See my tips below
3. Vanilla extract: optional, if using, please use pure vanilla extract or vanilla bean paste

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

Candied Carrot

1. Candied Carrots: You can make candied carrots by simply slicing a carrot, boiling the slices in sugar syrup then drying them in the oven. Check my tips below

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make moist Carrot Mini cakes

This Mini Carrot bundt cake recipe is using simple ingredients that can be typically found in carrot cake: carrot, some sorts of nut (walnut this time), some spices, and oil instead of butter. It is an extremely moist and flavourful cake batter and can be made really easily and quickly. The recipe is small batch, and provides 6 mini carrot cakes

1. Prepare your mini Bundt tin eg. Silikomart Fantasy mini Bundt mould what I am using
2. Pre-heat oven to 180 C / 356 F (no fan)
3. Ingredients must be all measured with a Digital scale
4. The egg must be at room temperature
5. Shred carrot fresh
6. Whip oil, egg, and the 2 different kinds of sugar with an Electric hand mixer for a minute or two until combined
7. Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) before adding to the mixture
8. Folded in dry ingredients by hand (using Rubber spatula). Do not use a mixer at this point
9. Then, fold in the shredded carrot and toasted and chopped nuts
10. Pour or pipe batter into your mold. Do not fully fill the mold as the Bundt cakes will rise
11. Bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean
12. Let the mini cakes completely cool in the Bundt mold as they can be fragile while they are hot, do not risk

💡 Top Tip: The cake can be made also in a Mini loaf tin or even in muffin tin. Make sure you adjust the cake batter quantity to the size of the tin you use

2. How to make healthier cream cheese frosting

This cream cheese frosting is made of 2 ingredients; cream cheese and a small amount of icing sugar

While making cream cheese frosting there are a couple of considerations worth bearing in mind:

1. sift icing sugar and 2. use full-fat cream cheese eg. Philadephia tub (I am using the one that is available in Europe) 3. do not over whip the mixture as with overtime, it will only become runnier

You will have to whip the mixture with an electric hand mixer for a minute or two until it reaches a creamy, fluffy consistency then stop. Please note that the frosting won´t get stiffer after this point, in fact, if you overbeat it, it will get only runnier then it will break.

💡 Top Tip: It is important that you keep this cream cheese frosting cold and frost the mini cakes only after they are chilled.

3. How to make candied carrots decoration

Feel free to decorate the individual carrot cakes according to your liking, candied carrot slices is just one idea!

How to make candied carrot slices?

1. Make a simple syrup by boiling an equal amount of water and sugar
2. Slice carrot into thin, even slices and boil in syrup for 5-10 minutes, until syrup thickens
3. Pre-heat oven to 100C / 212 F (no fan)
4. Place the pre-cooked carrot slices onto parchment paper or a silicone baking mat and dry them in the oven for 30 minutes
5. Let the carrot slices cool to room temp before using them
6. Make a swirl using your fingers and decorate the mini carrot cakes

💡 Top Tip: Make sure to only dry the carrot slices on the mentioned low heat, do not burn it

🥣 Equipment notes

First and foremost make sure you measure the ingredients with the help of a Digital scale. Cup measurement in this recipe is an indicative figure only. Baking cups are not just inaccurate, but also make way too many dirty dishes, it is just not worth it.

If you are baking regularly and often struggle with your oven, also recommend purchasing an inexpensive Digital oven thermometer. Most home ovens over or under run and inaccurate oven temperature can cause several issues during baking and wasting time and ingredients.

For whipping the wet ingredients you won´t need a stand mixer however an Electric hand mixer is super handy. Then, once you proceed with the dry ingredients, make sure to don´t use your mixer but a Rubber spatula instead, as we do not want to over mix this cake batter.

For making the mini cakes, I am using a silicone mold called Silikomart Fantasy mini Bundt mould, it provides a perfectly even baking without worrying about the cakes sticking to the mold.

❓Recipe FAQs

🥕 More Carrot Cake recipes