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Mini Carrot Cake

Mini Carrot Cake

Name: Mini Carrot Cake
Prep time: 23 min
Cook time: 35 min
Total time: 58 min
Yield: 6
Cuisine: American
Ingredients: Cooking spray; All-purpose flour ¾ cup; Baking powder ¾ tsp; Baking soda ¼ tsp; Cinnamon ½ tsp; Ground ginger ¼ tsp; Ground nutmeg ⅛ tsp; Ground cloves 1 pinch; Salt ¼ tsp; Pecans 3 tbsp; Large eggs 1; Brown sugar ½ cup; Granulated sugar ⅓ cup; Vanilla extract ½ tsp; Vegetable oil ¼ cup; Crushed pineapple 3 tbsp; Carrots ⅔ cup; Salted butter 6 tbsp; Cream Cheese 6 oz; Vanilla extract 1 tsp; Powdered sugar 2 ½ cups

with pineapple and pecans

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58m
Serves 6
Easy
350 °F
(1)

Ingredients

	For carrot cake:
	Cooking spray
	¾ cup All-purpose flour 94 g
	¾ tsp Baking powder
	¼ tsp Baking soda
	½ tsp Cinnamon
	¼ tsp Ground ginger
	⅛ tsp Ground nutmeg
	1 pinch Ground cloves
	¼ tsp Salt
	3 tbsp Pecans 30 g, toasted, chopped, plus more for garnish
	1 Large eggs at room temperature
	½ cup Brown sugar 110 g, dark brown
	⅓ cup Granulated sugar 67 g
	½ tsp Vanilla extract
	¼ cup Vegetable oil 55 g
	3 tbsp Crushed pineapple 44 g, well-drained
	⅔ cup Carrots 85 g, freshly grated
	For brown butter cream cheese frosting:
	6 tbsp Salted butter 84 g, browned, then solidified; at room temperature
	6 oz Cream Cheese 170 g, full-fat, at room temperature
	1 tsp Vanilla extract
	2 ½ cups Powdered sugar 294 g

Nutritional information

614

Calories

33g

Fat

79g

Carbohydrates

Protein

93mg

Cholesterol

341mg

Sodium

Cuisine:

American Recipes

Ingredients

For carrot cake:
Cooking spray
¾ cup All-purpose flour
94 g
¾ tsp Baking powder
¼ tsp Baking soda
½ tsp Cinnamon
¼ tsp Ground ginger
⅛ tsp Ground nutmeg
1 pinch Ground cloves
¼ tsp Salt
3 tbsp Pecans
30 g, toasted, chopped, plus more for garnish
1 Large eggs
at room temperature
½ cup Brown sugar
110 g, dark brown
⅓ cup Granulated sugar
67 g
½ tsp Vanilla extract
¼ cup Vegetable oil
55 g
3 tbsp Crushed pineapple
44 g, well-drained
⅔ cup Carrots
85 g, freshly grated
For brown butter cream cheese frosting:
6 tbsp Salted butter
84 g, browned, then solidified; at room temperature
6 oz Cream Cheese
170 g, full-fat, at room temperature
1 tsp Vanilla extract
2 ½ cups Powdered sugar
294 g

Mini Carrot Cake

Carrot cake lovers – this Mini Carrot Cake is for you! This easy-to-make, delicious recipe gives you the moist, tender, sweet, and perfectly spiced carrot cake topped with a generous layer of brown butter cream cheese frosting that’s insanely good. Perfect for all the upcoming spring celebrations from Easter Sunday to Mother’s Day.

Of all the carrot cake recipes out there, this one is my favorite. It’s deeply moist and swirled with crushed pineapple and toasted pecans. Its flavor mainly comes from dark brown sugar and warming spices like ginger, nutmeg, cinnamon, and cloves. But the star of the show here is a brown butter cream cheese frosting. It brings all the flavors together and makes this cake outrageously delicious. The secret to success? Using brown butter. And it’s easy to make at home. Simply melt the butter in a light-colored pan over medium heat, stirring constantly. Once you smell the caramel, nutty aroma, and browned milk solids appear at the bottom of the pan, remove the pan from heat and pour the butter into a small bowl. Place the brown butter in the fridge for about an hour until it is almost solid. Let come to room temperature before using in this recipe.

To make the Mini Carrot Cake, you will need the following ingredients:

Steps to make Mini Carrot Cake

1	Heat oven and prepare cake pan
Preheat the oven to 350 °F and grease a 6-inch cake pan with 2-inch high sides. Set aside.
2	Mix dry ingredients	1
In a medium bowl, whisk together ¾ cup all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, a pinch ground cloves, and ¼ teaspoon salt.
3	Add pecans	1
Stir in 3 tablespoons chopped pecans until well coated. Set aside.
4	Beat eggs and sugar	2
In a large bowl, beat together 1 large egg, ⅓ cup granulated sugar, and ½ cup dark brown sugar for 2 minutes with a whisk or hand mixer until light and thick.
5	Add vanilla and oil	1
Whisk in ½ teaspoon pure vanilla extract and ¼ cup vegetable oil.
6	Add pineapple	1
Stir in 3 tablespoons crushed pineapple.
7	Add carrots	1
Stir in ⅔ cup freshly grated carrots.
8	Combine dry and wet ingredients	2
Gradually add the dry ingredients to wet ingredients and stir until just combined.
9	Pour batter into cake pan	1
Pour the batter into the prepared cake pan and smooth the top. Gently drop the pan from a few inches onto the countertop to remove air bubbles.
10	Bake	35
Bake for 35 minutes or until a skewer inserted into the center comes out almost clean with a few moist crumbs.
11	Cool	1h
Let the cake cool in the pan for 10 minutes, then invert it on a wire cooling rack to cool completely before frosting.
12	Make cream cheese frosting: whip brown butter	2
Whip 6 tablespoons brown butter until light and fluffy.
13	Add cream cheese	2
Add 6 ounces cream cheese and beat until smooth.
14	Add vanilla	1
Mix in 1 teaspoon vanilla.
15	Add powdered sugar	3
Gradually add 2 ½ cups powdered sugar and mix until well combined. Beat for another 2 minutes until the frosting is light and fluffy.
16	Frost	5
Use a spatula to frost the top and sides of the cake. Sprinkle chopped pecans on top.
17	Serve
Slice and serve!

Incredibly delicious, this Mini Carrot Cake with brown butter cream cheese frosting is swirled with pineapple, pecans, carrots, and warming spices. Bonus? If made and frosted ahead, the flavors meld and intensify, and the frosting blends into the cake, creating an even more tender bite. Keep the frosted cake covered in the refrigerator and bring to room temperature, if you wish, before serving.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.