Mini Carrot Cake with Brown Butter Cream Cheese Frosting for a Perfect Small Batch Treat

Benefits and Advantages of mini carrot cake

This mini carrot cake recipe offers several benefits that make it an appealing choice for both beginner and experienced bakers. Its straightforward preparation process requires few ingredients and simple steps, making it accessible for home cooks. The use of freshly grated carrots adds natural moisture and nutritional value, including vitamins, minerals, and dietary fiber, contributing to a slightly healthier dessert option.

Portion control is a significant advantage of the mini size, allowing enjoyment without excessive indulgence, which is beneficial for calorie-conscious individuals. The warm spices such as cinnamon, nutmeg, and ginger add comforting depth and character, while the brown butter cream cheese frosting complements the cake with rich, nutty flavor. Moreover, the recipe’s versatility allows customization for dietary preferences such as vegan, gluten-free, or lower-fat versions enhancing its adaptability and appeal. This makes the mini carrot cake a delightful choice for families, gatherings, or personal treats that combine flavor, texture, and mindful eating.

Essential Ingredients for mini carrot cake

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder (optional, for lightness)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup neutral oil (e.g., avocado, grape seed, vegetable, or canola oil)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 2 large eggs
• 1/3 cup buttermilk (or substitute with milk plus 1 teaspoon vinegar or lemon juice, let sit 5 minutes)
• 1 1/4 cups grated fresh carrots (preferably manually shredded)
• 3/4 cup roughly chopped walnuts or pecans (optional)

For the Brown Butter Cream Cheese Frosting:

• 6 tablespoons unsalted butter, cubed
• 5 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups powdered sugar, sifted (plus extra 6 tablespoons for decoration, optional)
• 2 teaspoons heavy cream (optional, for thinning consistency)

Dietary Substitutions to Customize Your mini carrot cake

This mini carrot cake recipe offers flexibility to accommodate various dietary preferences and restrictions:

• Vegan: Replace eggs with flaxseed meal or chia seeds mixed with water. Use plant-based oil and nondairy milk (such as almond or oat milk) with lemon juice replacement for buttermilk. Substitute cream cheese and butter in the frosting for vegan alternatives.
• Gluten-Free: Use gluten-free flour blends or almond and oat flours in place of all-purpose flour. Adjust leavening agents if necessary to suit gluten-free baking.
• Lower Sugar: Substitute granulated and brown sugars with natural sweeteners such as stevia, erythritol, or monk fruit, adjusting quantities to taste.
• Nut-Free: Omit nuts or replace with seed alternatives like sunflower or pumpkin seeds, or simply leave them out for allergy-sensitive individuals.
• Lower Fat: Use unsweetened applesauce or mashed banana as a partial replacement for oil to reduce fat content without sacrificing moisture.

These substitutions maintain the cake’s moistness and flavor while making it inclusive for various nutritional needs.

How to Prepare the Perfect mini carrot cake: Step-by-Step Guide

1. Preheat oven: Set oven to 350°F (175°C) and prepare mini cake pans by greasing them lightly or lining with parchment paper.
2. Mix dry ingredients: In a medium bowl, sift together all-purpose flour, baking soda, baking powder (if using), cinnamon, nutmeg, ginger, and salt.
3. Combine wet ingredients: In a large bowl, beat the unsalted butter, neutral oil, granulated sugar, and brown sugar until light and fluffy (about 2 to 3 minutes).
4. Add eggs: Incorporate eggs one at a time, beating well after each addition.
5. Alternate dry and wet: Add the dry flour mixture and buttermilk alternately into the wet mixture, starting and ending with dry ingredients. Mix just until combined to prevent overmixing.
6. Fold in carrots and nuts: Gently fold in freshly grated carrots and chopped nuts (if using), scraping the bowl bottom to combine without overmixing.
7. Fill pans: Pour the batter evenly into mini cake pans or a sheet pan for smaller cakes, filling each about three-quarters full.
8. Bake: Bake for 20 to 26 minutes for mini cakes (or 30 to 45 minutes for larger pans) until a toothpick inserted in the center comes out clean or with moist crumbs.
9. Cool: Cool the cakes in the pans for 5 to 10 minutes before transferring them to a wire rack to cool completely.
10. Prepare frosting: Brown the butter over medium heat until nutty and golden, chill slightly, then beat with cream cheese until smooth. Add powdered sugar, vanilla extract, salt, and heavy cream (optional) and beat until fluffy. Refrigerate if too loose and whip again before frosting.
11. Assemble: Spread frosting evenly over cooled mini carrot cakes. Optionally, decorate with tinted frosting piped as carrot shapes or sprinkle crumbled cake and edible flowers for presentation.

These steps produce moist, flavorful mini carrot cakes with a rich brown butter cream cheese frosting, perfect for small-batch indulgence or celebrations.

For related baking inspiration, explore our Homemade Banana Pudding Cheesecake Recipe.

Advanced Tips and Variations

To take your mini carrot cake to the next level, start by using freshly grated large carrots. They provide the best texture and moisture compared to pre-shredded varieties, which tend to be drier. Toasting walnuts or pecans before folding them into the batter will intensify their nutty flavor and add a delightful crunch.

Add depth to your spice profile by increasing cinnamon or incorporating a pinch of ground cloves or ginger for warmth and complexity. Using alternative sweeteners like coconut sugar or maple syrup can introduce subtle, unique tastes but may require adjusting the wet ingredients for balance.

For extra moistness, consider adding crushed pineapple or pineapple juice to the batter. Vegan bakers can enhance the frosting by blending soaked cashews with lemon juice to create a tangy, creamy alternative to the traditional brown butter cream cheese frosting.

For gluten-free versions, a blend of nut flours with tapioca starch works well to keep the crumb light and tender. Avoid overmixing to prevent a dense cake and be sure to fold in grated carrots and nuts gently. These tips offer flexibility while maintaining the signature moistness and spice of mini carrot cakes.

How to Store mini carrot cake: Best Practices

Store mini carrot cakes in an airtight container at room temperature if you plan to eat them within two days. For longer storage, refrigeration is recommended to keep the cake and frosting fresh for up to one week. Make sure the container is tightly sealed to prevent the cake from drying out or absorbing odors.

If freezing is needed, wrap each mini cake tightly in plastic wrap and place in a freezer-safe bag or container. Properly stored, frozen mini carrot cakes can last up to three months. Thaw them overnight in the refrigerator before enjoying. To warm up, heat gently in an oven at low temperature or briefly in the microwave, taking care not to dry out the cake.

Following these storage tips preserves the delicate balance of moist crumb and creamy brown butter cream cheese frosting, making your mini carrot cakes enjoyable even days after baking.

Nutritional Value of mini carrot cake

This mini carrot cake offers a rich source of calories and fats mainly from butter and cream cheese frosting, balanced by carbohydrates from flour and sugars. The carrots contribute dietary fiber and vitamin A, supporting overall nutrition. Protein content arises from eggs and nuts. Depending on ingredient choices like using vegan or low-fat substitutes, nutritional values can vary to meet dietary preferences.

FAQs: Frequently Asked Questions About mini carrot cake

Mini Carrot Cake with Brown Butter Cream Cheese Frosting for a Perfect Small Batch Treat

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• Author: Valentina Lewis
• Total Time: 1 hour 20 minutes
• Yield: 1 mini cake 1x
• Diet: Vegetarian

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Description

🥕 Treat yourself with this Mini Carrot Cake, a delightful small batch perfect for satisfying those sweet cravings with warm spices and fresh carrots.
🧁 Topped with decadent brown butter cream cheese frosting, this cake offers a sophisticated twist on a classic favorite, ideal for cozy gatherings or personal indulgence.

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Ingredients

Scale 1x2x3x

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder (optional)
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup neutral oil (such as avocado, grape seed, vegetable, or canola oil)
1/2 cup granulated sugar
1/2 cup brown sugar (light or dark)
2 large eggs
1/3 cup buttermilk (or substitute with milk plus 1 teaspoon vinegar or lemon juice)
1 1/4 cups grated fresh carrots
3/4 cup roughly chopped walnuts or pecans (optional)
6 tablespoons unsalted butter, cubed
5 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups powdered sugar, sifted
2 teaspoons heavy cream (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan or a 6-inch round pan.
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a mixer, beat together butter, oil, granulated sugar, and brown sugar until light (2-3 minutes).
4. Add eggs one at a time, beating well after each.
5. Alternately add flour mixture and buttermilk to the wet mixture, starting and ending with flour.
6. Fold in grated carrots and nuts, if using. Avoid overmixing.
7. Pour batter into prepared pan and bake for 30-45 minutes until a toothpick comes out clean.
8. Cool in pan for 5-10 minutes, then transfer to a rack to cool completely.
9. For frosting, brown butter in a pan, chill 10 minutes.
10. Beat browned butter with cream cheese until smooth.
11. Add powdered sugar, vanilla, salt, and cream, beating until fluffy.
12. Frost cooled cake, decorate as desired.

Notes

🧈 Use freshly grated large carrots for the best texture; avoid pre-shredded varieties.
📌 Substitute buttermilk with milk and lemon juice or vinegar, or use kefir for tanginess.
🎨 Allow the cake to chill and rest a day after frosting for perfect flavor and texture.

• Prep Time: 15 minutes
• Decoration and chilling time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 243
• Sugar: 12g
• Sodium: 23mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 87mg

Keywords: Mini, Carrot, Cake, Cream Cheese