Mini Carrot Cake Recipe – Learn in Just 60 Seconds

1. Make the cake batter: Start by toasting the walnuts in a frying pan over medium heat for 3 – 5 minutes until fragrant. Let it cool and chop into smaller pieces.
2. Scrub the carrots clean, trim the end and peel the skin off. Cut them into smaller pieces and shred them in a food processor or shred them with a box grater. This should yield 1 ¼ cups.
3. Preheat the oven to 350°F.
4. Brush melted butter on two 6” round cake pans. Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. Set aside.
5. Add buttermilk, oil, egg and vanilla extract to a large mixing bowl and beat until smooth. Add brown sugar and mix until the sugar is completely dissolved. Add shredded carrot and mix until evenly distributed.
6. Sift together flour, baking soda, baking powder, cinnamon and nutmeg into a medium mixing bowl. Add the salt and mix thoroughly with a whisk. Add the flour mixture to the liquid mixture and fold until incorporated. Fold in the chopped walnuts.
7. Divide batter evenly between two cake pans, about 425 g of batter per pan. Bake for 30 – 31 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
8. Remove from the oven and let cool on a wire rack for 10 – 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.

Make the cream cheese frosting: 

1. In a large mixing bowl or a stand mixer bowl, cream butter and cream cheese together until thoroughly mixed and creamy.
2. Add vanilla extract and beat to combine.
3. Add powdered sugar and stir until incorporated, gradually increase the mixer speed and beat until fluffy.

Assemble the mini cake: 

1. Place 1 cake layer on a cake stand or plate. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate. This is to keep the frosting from smearing everywhere.
2. Add about ½ cup of frosting on top of the first layer and even it out with an offset spatula. Add the second layer of cake on top.
3. Frost the side and top of the cake with the rest of the frosting. Add chopped walnuts on top if desired. Carefully pull out the pieces of parchment paper underneath the cake.
4. Refrigerate for at least 30 minutes to allow the frosting to set or until ready to serve.

FAQS

Can I bake the whole cake in one pan?

I used two 6” cake pans with 2” sides. If you only have one 6” cake pan but the side of your cake pan is taller, you can probably bake the whole batch in one pan and cut the cake in half once finished to make two layers. You will need to increase bake time since the cake will be thicker. Check the doneness of your cake using a toothpick.

Can I double the recipe?

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If you’re looking to make a larger cake, instead of trying to modify this small carrot cake recipe, use my full size carrot cake. It is a larger version of this mini carrot cake but it has been tested to bake in either 8” or 9”cake pans.

Can I make cupcakes with this recipe?

Yes, absolutely! This recipe is the same as my carrot cupcakes recipe but check out the post for the cupcakes for even more useful information.