There’s something tender about a mini carrot cake; the kind of sweetness that feels personal, like it was baked just for you. This mini carrot cake recipe skips the towering layers and the fuss, offering a golden, spice-kissed little cake topped with cream cheese frosting and a handful of buttery pecans for crunch. In French kitchens, carrot cake isn’t common, but when it does appear, it’s delicate and fragrant, more gâteau than dessert bomb. This one borrows that spirit. It’s small, but rich. Cozy, but a little dressed up. And if you’ve got carrots and a grater, you’re already halfway there.
How to make the best mini carrot cake recipe
Everything you love in a classic carrot cake, just scaled down to a cozy little treat.
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Mini carrot cake recipe
- Total Time: 40 minutes
- Yield: 2 mini cakes or 1 small 4-inch cake
Description
This mini carrot cake recipe delivers a tender, spiced single-layer cake topped with rich cream cheese frosting and chopped pecans. It’s a small-batch classic made for cozy moments and sweet cravings.
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup brown sugar
1 large egg
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cup finely grated carrot
2 tablespoons crushed pineapple (drained)
2 tablespoons chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two mini ramekins or one 4-inch cake pan.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the brown sugar, egg, oil, and vanilla until smooth.
- Add dry ingredients and stir just until combined.
- Fold in grated carrots, pineapple, and pecans.
- Pour batter into prepared pan(s) and bake for 22–25 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
Notes
Pro oh là là tip:
For extra flavor, toast the pecans lightly before folding them in. Or skip the frosting and dust with powdered sugar for a lighter, café-style finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks & desserts
- Cuisine: American with French twist
Pro oh là là tips for the perfect mini carrot cake recipe
Grate your carrots fresh and fine. Don’t use pre-shredded. The moisture and texture from fresh grating is what makes this mini carrot cake tender instead of dry. And don’t skip the pineapple. It’s the secret that keeps things soft and just a little bright.
Pair your mini carrot cake with a dollop of lightly whipped cream or a swirl of cream cheese frosting if you want it extra cozy. You can also serve it with a cup of strong black tea or café au lait for a little French goûter energy. For brunch, it’s dreamy alongside your baked French toast or lemon pepper scones (savory + sweet = yes).
Store the cake covered at room temperature for up to 2 days or in the fridge for up to 4. If frosted, keep it chilled and bring it back to room temperature before serving. You can also freeze it unfrosted. Just wrap tightly and defrost overnight on the counter.
Mini carrot cake FAQs
Can I make this mini carrot cake recipe without pineapple?
Yes, you can leave out the pineapple, but it helps keep the cake moist and adds a subtle brightness. If skipping it, add an extra tablespoon of oil or a spoonful of applesauce to maintain the soft texture in your mini carrot cake recipe.
What kind of pan should I use for a mini carrot cake recipe?
A 4-inch round cake pan or two ramekins work best. You can also use a jumbo muffin tin or mini loaf pan. Just keep an eye on baking time, as smaller pans cook faster in this mini carrot cake recipe.
Can I use walnuts instead of pecans in this mini carrot cake recipe?
Absolutely. Walnuts are a classic swap and bring that familiar earthy crunch. Pecans are a bit sweeter and softer, but either nut works beautifully in this mini carrot cake recipe.
How should I store mini carrot cake?
If unfrosted, store the cake covered at room temperature for up to 2 days. If frosted, refrigerate it and bring it to room temperature before serving. This mini carrot cake recipe also freezes well. Wrap tightly and thaw before adding frosting.
Can I double this mini carrot cake recipe?
Yes! Doubling the ingredients will make a standard 6-inch cake or several muffins. Just adjust the baking time accordingly. The flavor and texture scale well, so this mini carrot cake recipe can flex to fit the moment.
Does this mini carrot cake recipe work without frosting?
Definitely. The cake is flavorful and moist on its own. You can dust it with powdered sugar or serve it with whipped cream or yogurt for a lighter take on this mini carrot cake recipe.
A mini carrot cake doesn’t ask for a celebration, it becomes one. It’s the smell of cinnamon warming the room, the hush of a quiet bake just for you. There’s something intimate about the way it bakes small and proud, needing no layers, no big reveal. Just a single golden bite that says, this is enough.
This mini carrot cake recipe is about slowing down. About finding richness in simplicity. Maybe it’s a Tuesday night treat. Maybe it’s a quiet gift. Or maybe it’s the kind of cake you bake just because the carrots were ready and so were you.
It’s not just cake. It’s comfort, measured in inches. And sometimes, that’s the perfect portion of joy.
Bon appétit!
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Still feeling sweet? These cozy little bites might tempt you next:
Lemon no-bake oatmeal cookies
Cranberry pistachio shortbread cookies
Vanilla pecan pralines
Chocolate-covered almonds