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.

Mini carrot cake recipe (with frosting)

Mini carrot cake recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kai
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

Cook Mode Prevent your screen from going dark

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