Mini Carrot Cake with Whipped Cream Cheese Frosting
A flavorful, spiced mini carrot cake with fluffy, whipped cream cheese frosting.
Servings: 6 servings
Ingredients
Mini Carrot Cake
- 1/2 cup sugar
- 1 large egg
- 1/3 cup vegetable oil
- 2/3 cup all-purpose flour
- 1 teaspoon powdered ginger
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup finely grated carrot (lightly packed)
- 1/3 cup finely chopped walnuts or pecans
Whipped Cream Cheese Frosting
- 4 oz cream cheese (softened)
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2/3 cup heavy whipping cream (cold)
Instructions
- Preheat the oven to 350 degrees.
- Grease bottom and sides of a 6 inch round cake pan (like <a href="https://amzn.to/2ynpQoM">this one</a>) with shortening or cooking spray and lightly flour. Shake out the excess flour.
- Mix the egg and sugar in a large bowl with a wooden spoon for about a minute. Add the oil and mix for another minute. Then add the flour, ginger, cinnamon, nutmeg, baking soda, vanilla, and salt and mix well. The mixture will be pretty dry at this point.
- Add the carrots and walnuts or pecans. Mix through completely, then pour into the prepared cake pan.
- Bake for 28-32 minutes until a toothpick placed in the center comes out clean.
- Remove the cake from the oven and place on a wire rack to cool. After it's cool enough to handle, place a large plate on the top of the cake, flip the cake onto the cake. The cake will release from the plan. Then place another large plate on top of the cake and flip again to get the cake facing up. Make sure the cake is completely cooled before cutting.
- While the cake is cooking, prepare the frosting. Beat the cream cheese with the sugar for about 2 minutes in a mixer, stopping to scrape the sides with a rubber spatula every 30 seconds. Add the vanilla and salt and beat for another 30 seconds. Gradually add the cold whipping cream by slowly drizzling down the side while the mixer is on medium-high speed. Beat until soft peaks form.
- Use a serrated edge knife to gently cut off the rounded top. Then use the knife gently slice halfway through. I found it easiest to slice in a bit around the perimeter and then cut all the way through.
- Place the bottom layer of your cake on your serving plate. Put a large dollop of frosting on top of the layer and gently spread around using an offset spatula or the back of a large spoon. Place the second layer of the cake on top of the first. Put another large dollop of frosting on the top and gently spread over the top layer and around the sides. After the frosting is evenly distributed, then smooth it out.
- Cool the cake in the fridge for about an hour before serving - you can serve right away, but it's even better cold.
Notes
Note: Double the recipe to make a 9-inch cake. Increase the bake time by a few minutes.