Perfect Mini Carrot Cake.

  • May 15th, 2020
  • By Katy Jao
Ingredients:

Cake:

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/8 cup neutral flavored oil
  • 2 eggs
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup pecans

Cream Cheese Frosting:

  • 8 ounces of softened cream cheese
  • 1/2 cup softened butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
Details:
  • Prep time: 30 minutes
  • Cook time: 35 minutes
  • Makes: 4-6 slices
Instructions:

Refer to process photos below.

  1. Preheat the oven to 350°F. Grease two 6-inch round cake pans.
  2. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a mixing bowl.
  3. In another bowl, mix oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until combined. Mix in the grated carrots and nuts to the wet ingredients until combined.
  4. Pour the dry ingredients into the wet and mix until the batter is just combined.
  5. Pour the cake batter evenly between the two cake pans.
  6. Bake at 350°F for 30-35 minutes or until the middle of the cake springs back after pressing down.
  7. Let the cakes cool before removing them from the pans.
  8. To make the frosting, combine softened cream cheese, softened butter, powdered sugar, and the vanilla extract together with an electric mixer. Beat until the frosting is smooth and fluffy.
  9. To assemble and frost the layer cake, level the tops of the cake with a serrated knife. Place one cake on a cake stand. Add 1/3 of your frosting to the first cake and smooth it out to an even layer. Then, place the second cake on top and use the rest of the frosting to frost the outside of the cake. Top with pecans and serve.

This recipe is perfectly moist with a touch of cinnamon and nutmeg. The addition of unsweetened applesauce also gives it a perfect texture without adding additional oil, like with other recipes.

why i love this recipe

Carrot cake is my absolute favorite cake. I love the flecks of shredded carrots, the crunchy nuts, the cream cheese frosting. I think carrot cake deserves to be celebrated and eaten at all times of the year, not just springtime. I had always wanted to make my own layered cake, but with just the two of us, I was always afraid of not finishing it. Then, I thought of making this mini-cake! It’s the perfect portion for the two of us without the pressure of needing to finish a full-sized cake. Now, this carrot cake recipe is my favorite cake for all celebrations, including my birthday this past May! It’s the BEST.

Tips and Suggestions
  • When combining wet and dry ingredients, it’s more successful to mix dry ingredients into the wet ingredients. This prevents over mixing and pockets of flour in the cake batter.
  • You can also use a toothpick to check for doneness on the cake’s bake.
  • In order to get a smooth frosting layer on the outside of the cake, a crumb coat of frosting is needed to seal in the crumbs. This is a thin layer of frosting along the outside of the cake to prevent crumbs from speckling the final coat of frosting. After frosting the crumb coat, refrigerate the cake for 10-15 minutes. Then, add the rest of the frosting to the chilled cake.
Notes:
  • Any neutral flavored oil can be used, such as canola oil or vegetable oil.
  • I personally prefer only adding pecans, but a 1/2 cup of walnuts and/or raisins could work in this recipe if you’d like.
  • In other recipes, the applesauce is replaced with more neutral flavored oils which creates a greasier cake. The applesauce adds to the moist texture without adding extra oil.
  • I like the rustic style of frosting cakes, but you could also decorate it with swirls made from the back of a spoon, smooth out the frosting, pipe decorations on the outside, or so much more!
Let's wrap this up

This recipe makes the best carrot cake that I’ve ever had in my whole life. It’s moist, sweet, and perfectly tangy with the cream cheese frosting. Honestly, I love eating it for breakfast, lunch, dinner, and dessert. I can’t wait for you all to try it!