Description
This Mini Carrot Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for small gatherings or an indulgent treat. It features freshly grated carrots, warm spices, chopped toasted pecans, and crushed pineapple for natural sweetness and moisture, all topped with a luscious browned butter cream cheese frosting. The recipe yields a 6-inch cake, ideal for cozy moments and celebrations alike.
Ingredients
Cake Ingredients
- Baking spray (for pan preparation)
- ¾ cup all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- Pinch ground cloves
- ¼ tsp salt
- 3 tbsp toasted pecan halves, chopped (plus more for topping)
- 1 large egg, room temperature
- ½ cup dark brown sugar, packed
- ⅓ cup granulated sugar
- ½ tsp pure vanilla extract
- ¼ cup vegetable oil
- 3 tbsp crushed pineapple, well-drained
- ⅔ cup freshly grated carrots
Frosting Ingredients
- 1 batch Browned Butter Cream Cheese Frosting (ingredients for frosting not specified in this recipe but typically includes butter, cream cheese, powdered sugar, and vanilla)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 6-inch cake pan with 2-inch high sides with parchment paper or a silicone liner and spray it with baking spray to prevent sticking.
- Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisk well to ensure the spices and leavening agents are evenly distributed.
- Coat Pecans: Stir the chopped toasted pecans into the dry ingredient mixture until they are well coated. Set this mixture aside for later.
- Beat Wet Ingredients: In a large mixing bowl, beat the egg together with the dark brown sugar and granulated sugar for about 2 minutes using a whisk or electric mixer until the mixture lightens in color and becomes thickened.
- Add Flavor and Moisture: Whisk in the vanilla extract, then gradually add the vegetable oil, crushed pineapple (well-drained), and freshly grated carrots, mixing well after each addition to combine thoroughly.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredient bowl and gently fold using a rubber spatula until just combined. Avoid overmixing to maintain a tender cake texture.
- Transfer Batter: Pour the batter into the prepared cake pan. Gently drop the pan from a few inches onto the countertop to help minimize any air bubbles in the batter.
- Bake: Place the pan in the preheated oven and bake for about 35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then, remove it from the pan and let it cool completely on a wire rack before frosting.
- Frost and Serve: Prepare a batch of Browned Butter Cream Cheese Frosting (typically made by browning butter, then beating it together with cream cheese, powdered sugar, and vanilla). Spread the frosting evenly over the cooled cake and top with additional toasted pecans for garnish.
Notes
- Use freshly grated carrots to ensure the cake stays moist and adds texture.
- Make sure to drain the crushed pineapple well; excess moisture can affect the cake’s texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5–7 minutes until fragrant.
- For the Browned Butter Cream Cheese Frosting, brown the butter carefully to avoid burning, then cool slightly before mixing with cream cheese and powdered sugar.
- This mini cake is perfect for intimate gatherings or as a lovely personal dessert.
- Store leftover cake tightly covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
