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Mini Carrot Cakes

Mini Carrot Cakes

Mini carrot cakes bring all the spiced flavor, moisture, and cream cheese decadence of classic carrot cake in a perfectly portioned, individually frosted treat. Fun, flavorful, and endlessly adaptable, they’re a delightful way to enjoy this timeless dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 17

Ingredients
  

Candied Pecans

  • 1 egg white
  • 3 tablespoons 45 g granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon coarse kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 cup 130 g chopped pecans

Cake Ingredients

  • 1 cup 125 g all-purpose flour (see Note 1)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon ground nutmeg see Note 2
  • 3 medium carrots grated (see Note 3)
  • 2 large eggs at room temperature
  • ½ cup 120 g Greek yogurt, at room temperature
  • ¼ cup 60 ml vegetable oil
  • ½ cup 100 g granulated sugar
  • ½ cup 100 g brown sugar, light or dark

Optional Filling

  • ½ batch pineapple curd for filling, if desired
  • Cream Cheese Frosting
  • 8 oz 250 g cream cheese, softened to room temperature
  • ¼ cup 55 g unsalted butter, softened
  • 2 cups 240 g powdered sugar
  • 2 teaspoons pure vanilla extract

Instructions
 

To make the candied pecans:

  • Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat.
  • In a small bowl, combine the sugar, cinnamon, and salt.
  • Whisk the egg white and vanilla extract together for 3-4 minutes, until the mixture is frothy. (It’s important that the mixture is frothy, as shown above.)
  • Add the chopped pecans to the frothy egg mixture and toss to coat.
  • Using a slotted spoon, remove the pecans and toss them in the sugar mixture until they’re evenly coated.
  • Spread the coated pecans in a single layer on the prepared baking sheet.
  • Bake the pecans, stirring every 15 minutes, for about 45 minutes or until they’re golden brown and crisp. Allow the pecans to cool completely on a wire rack. If you prefer, you can chop the candied pecans into smaller pieces once they’re cool.

To make the carrot cake:

  • Preheat the oven to 375°F (190°C). Line a baker's half baking sheet with parchment paper and lightly spray the parchment paper and the sides of the pan with cooking spray.
  • In a small bowl, combine the flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
  • In a mixing bowl with a paddle attachment, combine the eggs, Greek yogurt, oil, granulated sugar, and brown sugar. Mix until well incorporated.
  • Add the flour mixture to the wet ingredients and mix just until combined—be careful not to overmix.
  • Fold in the grated carrots using a silicone spatula.
  • Pour the batter into the prepared baking sheet and tap the pan a few times to release any air bubbles.
  • Bake for 15-18 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

To make the cream cheese frosting:

  • Beat the butter and cream cheese on medium-high speed for about 1 minute until fluffy.
  • Add the powdered sugar and vanilla extract, then beat on low speed for a minute. Increase the speed to medium-high and continue beating for another 3 minutes, until the frosting is smooth and fluffy.
  • If desired, transfer the frosting into a piping bag with a plain round tip. Alternatively, you can use 2 teaspoons to frost the cakes.

To assemble the mini cakes:

  • Once the cake is completely cooled, transfer it to a flat surface. Use a 2-inch cookie cutter to cut out circles from the cake. Arrange the mini cake layers on a wire rack.
  • Pipe a ring of frosting around the edge of the bottom cake layers, then fill the center with pineapple curd. (If you're not using pineapple curd, spread a heaping tablespoon of frosting in the center and sprinkle with candied pecans.)
  • Place the top cake layers over the frosting and spread more frosting on top. Garnish with candied pecans.
  • Store the mini cakes in the fridge, covered, for up to 3 days.
  • For leftover cake scraps, mix them with the remaining frosting in the mixing bowl, or use a handheld electric mixer, and shape them into cake pops.

Notes

Note 1: To measure the flour correctly, use a kitchen scale or the spoon-and-level method. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife.
Note 2: Nutmeg loses its flavor once grated, so it’s best to grate a whole nutmeg just before using it in your recipe, rather than using pre-ground nutmeg.
Note 3: You’ll need about 200g of carrots for this recipe. I recommend grating the carrots finely so you don’t end up with large chunks. Pre-grated carrots are often dried out and not ideal for this cake.
Storing Tips:
  • Store any leftover mini carrot cakes in the refrigerator, covered, for up to 3 days.
  • To freeze, place the mini carrot cakes on a sheet pan or large plate and freeze them. Once frozen, transfer them to an airtight container. They will stay fresh for up to 3 months.