Can I bake mini carrot cakes in a cupcake pan?

Yes, mini carrot cakes can be baked in a standard cupcake pan. Use the same batter and fill each cup about two-thirds full. Baking time is shorter than for larger cakes, usually around 18-22 minutes. Check for doneness by inserting a toothpick; it should come out clean. This method is great for portion control and easy serving.

How should I store mini carrot cakes to keep them fresh?

Store mini carrot cakes in an airtight container at room temperature for up to 3-4 days. To keep them moist, wrap each cake individually in plastic wrap before placing in the container. For longer storage, freeze the cakes after cooling completely, wrapped tightly in plastic wrap and placed in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.

What can I use as a substitute for buttermilk in mini carrot cake recipes?

Buttermilk can be replaced by mixing 1/4 cup of milk with 1 tablespoon of lemon juice or white vinegar; let it sit for 5 minutes before using. Other options include using thinned Greek yogurt (diluted with a little water to match the buttermilk consistency), kefir, or powdered buttermilk reconstituted with water. These substitutes provide the acidity needed for proper texture.

Can I make a larger carrot cake using the mini carrot cake recipe?

Yes, you can adapt the recipe for a larger cake by doubling the ingredients. Use two 9-inch round pans or stack two layers with frosting in between. Baking time will increase to approximately 30-35 minutes per layer; check for doneness with a toothpick. Double the amount of frosting accordingly for even coverage.

What type of oil is best for baking mini carrot cakes if I don’t have canola oil?

If you don’t have canola oil, a neutral-flavored oil like vegetable oil, sunflower oil, or grapeseed oil works well. These oils won’t affect the flavor of the cake and maintain its moist texture. Avoid strongly flavored oils like olive oil, which can alter the taste. Use the same measurement as the recipe calls for.

Mini Carrot Cake with Brown Butter Frosting Recipe

Name: Mini Carrot Cake with Brown Butter Cream Cheese Frosting for a Perfect Small Batch Treat
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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)

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.

Ingredients

Scale

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)

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