Mini Carrot Cake Recipe
User Reviews
5.0
15 reviews
Excellent
Mini Carrot Cake Recipe
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Double layer mini carrot cakes sandwiches with rich cream cheese frosting.
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Ingredients
For cake:
- cooking spray
- 15.25 ounce spice cake mix
- 3.4 ounce box instant vanilla pudding
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup vegetable oil
- 1 cup water
- 4 eggs
- 2 cups carrots , finely shredded, about 2-3 large carrots
For the frosting:
- ½ cup unsalted butter , softened to room temperature
- 8 ounces cream cheese , softened to room temperature
- ½ teaspoon fine sea salt
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Toppings:
- ½ cup pecans , optional
- Finely shredded carrots , optional
- ½ cup candied walnuts , optional
- orange and green frosting , for making carrots
- Caramel sauce
- fleur de sel
Instructions
- Preheat the oven to 325℉ and coat a 11”x17” rimmed baking sheet with baking spray. Set aside.
- Sift together the cake mix, pudding mix, nutmeg, cinnamon and cloves in a large mixing bowl.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, blend dry ingredients with the oil, water and eggs on low with a hand mixer for 2 minutes. By hand, fold in the carrots.
- Pour the batter into prepared baking sheet.
- Bake for 25-28 minutes until the cake is lightly browned, pulls away from the sides and passes a toothpick test.
- Remove and allow the cake to cool fully, then place it into the refrigerator to cool for a minimum of one hour. Do not cover.
- Remove from the refrigerator. Spray a 2.5 inch round cookie cutter with cooking spray and then cut out the circles of cake. Make sure to cut closely together and right on the seams to ensure you have enough space for 24 circles. Carefully transfer them to a piece of parchment paper or work space. Set side.
For the frosting:
- In a medium mixing bowl, cream together the butter, cream cheese and salt until light and fully blended.
- Add in the vanilla and powdered sugar, 1 cup at a time, mixing on low speed. Increase the speed to medium and mix until light and fluffy.
- Spoon the frosting to a piping bag fitted with a large round or star tip attachment. Alternately, you can slather it on using an offset spatula.
- Pipe a large dollop onto 12 of the circles and then sandwich with another circle. Make another large (and potentially more decorative) dollop on the top of each.
- Leave plain or decorate with pecans, freshly shredded carrot, candied walnuts or even use green and orange frosting to pipe out small carrots.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Notes
- You will be left with shreds of leftover spice cake. Unless you are like me and munched on it while making these.
- You can use these to make homemade cake pops, crumble it up and use it as a topping for the cakes (like red velvet cake) or cube it and layer it with whipped cream or pudding to make mini trifles. You’ll have enough for about two in rocks or wine glasses.
Nutrition Information
Show Details
Calories
642kcal
(32%)
Carbohydrates
80g
(27%)
Protein
6g
(12%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
8g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
406mg
(17%)
Potassium
259mg
(7%)
Fiber
2g
(8%)
Sugar
66g
(132%)
Vitamin A
4137IU
(83%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cakes
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 406mg | 17% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 66g | 132% |
| Vitamin A | 4137IU | 83% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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