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Mini Carrot Cake Recipe with Cream Cheese Frosting

Mini Carrot Cake Recipe

Moist individual carrot cakes made with freshly grated carrots, cinnamon, walnuts, and a creamy tangy frosting. This recipe yields six generous mini cakes from one standard muffin pan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Carrot Cake
  • 1 cup All-purpose flour
  • 2/3 cup Granulated sugar
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Fine salt
  • 1 large Large egg
  • 1 teaspoon Pure vanilla extract
  • 1/3 cup Neutral oil
  • 1/4 cup Buttermilk
  • 1 1/4 cups Finely grated carrots
  • 1/3 cup Chopped toasted walnuts
Cream Cheese Frosting
  • 4 ounces Full-fat cream cheese, softened
  • 2 tablespoons Unsalted butter, softened
  • 1 cup Powdered sugar
  • 1/2 teaspoon Pure vanilla extract
  • 1 pinch Fine salt

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175°C). Line six wells of a standard muffin pan with paper liners, or grease them thoroughly with nonstick spray.
  2. Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In a second bowl, whisk the egg, vanilla, oil, and buttermilk until smooth.
  3. Pour the wet mixture into the dry ingredients and stir just until a few flour streaks remain. Fold in the grated carrots and walnuts without overmixing.
  4. Divide the batter among six lined muffin wells, filling each about three-quarters full. Bake for 22 to 25 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean.
  5. Cool the cakes in the pan for 10 minutes, then transfer them to a wire rack. Allow them to cool completely before frosting so the cream cheese topping stays thick and attractive.
  6. Beat the softened cream cheese and butter until creamy, then add the powdered sugar, vanilla, and salt. Beat until smooth and fluffy, spread or pipe the frosting over the cooled cakes, and finish with walnuts or carrot curls.

Notes

Grate the carrots on the fine side of a box grater and do not squeeze them dry. Store frosted cakes in an airtight container in the refrigerator for up to 4 days, and let them stand at room temperature for 15 minutes before serving.