Mini Carrot Cakes with Cream Cheese Frosting - Spring Treats

Looking for the perfect bite-sized dessert to brighten up your spring table? These mini carrot cakes are moist, flavorful, and topped with a rich cream cheese frosting that brings everything together. They’re easy to make, fun to decorate, and always a crowd-pleaser.

Let’s jump right into it.

Why Mini Carrot Cakes?

Carrot cake is already a classic—but making them mini takes them to the next level. Here's why:

• Perfect portion size

• No slicing required

• Great for parties, brunches, or Easter tables

Plus, they bake faster and are easier to decorate individually.

What Makes These Cakes Special

These aren’t your average cupcakes. They’re:

• Packed with shredded carrots

• Lightly spiced with cinnamon and nutmeg

• Moist thanks to oil and crushed pineapple

• Finished with a thick swirl of cream cheese frosting

The flavor hits all the right notes—warm, sweet, and just a little tangy.

Ingredients You’ll Need

For the Mini Cakes:

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 2 eggs

• ½ cup vegetable oil

• ½ cup granulated sugar

• ½ cup brown sugar

• 1 tsp vanilla extract

• 1 cup finely grated carrots

• ½ cup crushed pineapple (drained)

• Optional: ½ cup chopped walnuts or raisins

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)

• ¼ cup unsalted butter (softened)

• 1 ½ cups powdered sugar

• ½ tsp vanilla extract

• Pinch of salt

How to Make Them

1. Preheat and Prep

Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. Mix Dry Ingredients

In one bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

3. Mix Wet Ingredients

In another bowl, beat eggs, oil, sugars, and vanilla until smooth. Stir in grated carrots and pineapple.

4. Combine and Fill

Add the dry ingredients to the wet and mix just until combined. Fold in nuts or raisins if using. Divide the batter evenly among muffin cups—about ¾ full each.

5. Bake

Bake for 18–22 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.

Frosting and Decorating

1. Make the Frosting

Beat together cream cheese, butter, and vanilla until smooth. Add powdered sugar gradually and beat until fluffy.

2. Frost the Cakes

Use a piping bag for a polished look or just a spoon to swirl on that delicious frosting.

3. Add Finishing Touches

Top with chopped walnuts, shredded coconut, or tiny fondant carrots if you’re feeling festive.

Tips for Success

• Use freshly grated carrots—pre-shredded ones can be too dry.

• Don’t overmix the batter. Stir until just combined.

• Let the cakes cool completely before frosting to avoid melting.

Make It Ahead

You can bake the cakes a day in advance and store them in an airtight container. Frost right before serving or keep them frosted in the fridge—just let them come to room temp before eating for the best texture.

These mini carrot cakes are the ultimate spring dessert: moist, spiced, and topped with a smooth, tangy cream cheese frosting. Whether you're hosting brunch or just want something sweet and seasonal, this recipe delivers.

Try them once—they might become your new spring tradition.

Enjoy Watching This Video with a Similar Recipe

Source:Merita’s Bakery

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