This delightful mini carrot cake recipe was inspired by one of my absolute favorite and earliest creations on the blog: my pistachio carrot cake. I wanted to adapt that beloved recipe into a smaller, more intimate version – a “lil” snack cake that’s perfect for everyday indulgence or smaller celebrations. While the original featured pistachios, I opted for walnuts in this iteration, celebrating their classic pairing with carrot cake. However, don’t hesitate to switch them back to pistachios or even pecans if that’s your preference – the recipe is incredibly forgiving and adaptable to your taste!

My initial thought for this cake’s topping was a rich brown butter cream cheese frosting. But as I considered the lighter nature of a snack cake, I realized I wanted something truly special, something incredibly light, fluffy, and almost ethereal. That’s when I turned to my signature cream cheese frosting without butter. This frosting uses a whipped cream base, resulting in a cloud-like texture that’s remarkably airy and much less heavy than traditional butter-based frostings. It’s the perfect counterpoint to the moist, spiced carrot cake, elevating each bite with its delicate sweetness and smooth consistency.

I designed this recipe to fit an 8-inch square cake pan, which is ideal for achieving that charming snack cake style. However, if you have a 9-inch round pan on hand, that will work perfectly too! If you share my love for these convenient and utterly delicious smaller cakes, you absolutely must give my mini strawberry snack cake a try next. It’s another fantastic recipe that captures the ease and joy of baking a humble yet incredibly flavorful dessert.

Looking for more delightful recipes to celebrate Easter or other springtime occasions? Explore some of my other favorites: try the rich and decadent fudgy mini egg brownies for a chocolatey treat, or perhaps the playful mini egg cookies for a fun, seasonal bake. And for those who enjoy a zesty dessert, my lemon bars with a graham cracker crust offer a bright and tangy flavor that’s hard to resist.

The Secret to a Super Moist Carrot Cake: Fresh Carrots

When it comes to baking a truly exceptional carrot cake, the quality of your carrots is paramount. While the temptation to reach for those bags of ready-shredded carrots at the grocery store is understandable for convenience, I strongly advise against it for this recipe. Those pre-shredded carrots are often drier, coarser, and can make your cake dense and lacking in the natural moisture and sweetness we desire. They tend to have less natural water content and a tougher texture, which can lead to a less tender crumb in your finished cake. For a truly moist carrot cake, freshly grated carrots are non-negotiable.

The moment you grate fresh carrots, you’ll immediately notice their vibrant color and the significant amount of moisture they release. This natural moisture is precisely what we need to infuse our cake with an unparalleled tenderness and rich flavor, ensuring every bite is wonderfully moist and never dry. Freshly shredded carrots don’t just add moisture; they also contribute a subtle sweetness and a beautiful texture that pre-packaged alternatives simply can’t replicate. Their finer texture also integrates better into the batter, leading to a more uniform and enjoyable crumb.

To shred your carrots, you have a couple of excellent options. I personally love using my food processor with a grating attachment for speed and consistency, making the prep work a breeze. However, a good old-fashioned box grater works just as effectively. Aim for a fine-to-medium shred size – this ensures the carrots soften beautifully during baking and distribute evenly throughout the cake, contributing to its signature moist and tender crumb without being overtly crunchy. No matter your method, the effort of grating fresh carrots will pay off immensely in the final taste and texture of your delicious homemade carrot cake.

Key Ingredients for Your Perfect Mini Carrot Cake

Crafting the perfect mini carrot cake requires a selection of quality ingredients that work in harmony to create a symphony of flavors and textures. Here’s a closer look at the essential components and why they are so important:

• Carrots: As passionately mentioned before, the secret to a wonderfully moist and flavorful carrot cake lies in using freshly grated carrots. Avoid pre-shredded bags, as they lack the essential moisture needed to keep your cake tender and can lead to a dry texture. Grate them yourself using a food processor or a box grater for the best results, ensuring a fine to medium shred.
• Chopped Walnuts: Walnuts are a classic companion to carrot cake, offering a lovely textural contrast and a rich, earthy flavor that beautifully complements the sweet spices. They add a satisfying crunch and depth. While I adore walnuts, this recipe is flexible! Feel free to swap them out for an equal amount of chopped pecans, which offer a slightly sweeter, buttery note, or pistachios for a unique, vibrant twist. You could even add a mix of nuts or a sprinkle of shredded coconut for extra complexity.
• Eggs: Eggs play multiple crucial roles in baking; they provide structure, moisture, and act as a leavening agent, contributing to the cake’s rise and tender crumb. You’ll notice my ingredient photo only shows one egg – a rookie mistake during the photoshoot! Rest assured, the recipe truly calls for two large eggs. Using room temperature eggs is always recommended in baking as they emulsify better with other ingredients, creating a smoother, more uniform batter.
• Oil: Instead of butter, this recipe utilizes a neutral oil like sunflower, vegetable, or canola oil. This choice is key to making this carrot cake exceptionally moist and soft, with a wonderfully tender crumb that stays fresh longer at room temperature compared to butter-based cakes. Choose an oil without a strong taste or smell so it won’t interfere with the delicate spice flavors of the cake. The oil also helps keep the cake from drying out.
• Spices: My signature spice blend for this carrot cake includes a harmonious trio: cinnamon, ginger, and cardamom. Cinnamon brings warmth and sweetness, ginger adds a subtle, fragrant kick, and cardamom infuses an exotic, aromatic depth. This combination elevates the flavor profile beyond a standard carrot cake. Feel free to adjust the quantities to your liking or even add a pinch of nutmeg or allspice for further customization.
• Heavy Cream: This ingredient is the star of our butter-free frosting! Instead of using butter, we’ll whip cold heavy cream until it transforms into luxurious whipped cream. This whipped cream then forms the light and airy base for our frosting, giving it an incredibly smooth, delicate texture that is far less heavy than traditional cream cheese frostings. Ensure your heavy cream is very cold for optimal whipping results.
• Cream Cheese: The other essential component of our frosting, cream cheese provides the characteristic tangy flavor and creamy richness. For the best consistency and stability, it’s crucial to use full-fat cream cheese. Just like the heavy cream, it should be kept cold until you’re ready to mix the frosting, as cold ingredients are vital for achieving that desired thick and fluffy texture without it becoming too thin or “gloopy.”

1. Step 1: Begin by preheating your oven to 350°F (180°C). This ensures your oven is at the correct temperature for even baking. Next, prepare your 8×8-inch baking pan by greasing it lightly and lining it with parchment paper, allowing an overhang on the sides. This simple step is crucial for preventing the cake from sticking and makes for effortless removal once baked. In a large mixing bowl, combine the neutral oil, white sugar, large eggs, and vanilla extract. Whisk these wet ingredients together thoroughly until they are well combined and the mixture appears smooth and slightly lightened in color. This forms the flavorful liquid base of your cake.

2. Step 2: To the wet ingredients, add your dry components: the all-purpose flour, baking soda, kosher salt, and the aromatic blend of ground cinnamon, ginger, and cardamom. Gently fold these dry ingredients into the wet mixture using a spatula or a wooden spoon. Mix until just combined, being careful not to overmix, which can lead to a tough cake. Ensure there are no visible pockets of dry flour remaining. Finally, stir in your freshly grated carrots and chopped walnuts. Fold them into the batter until they are evenly distributed, adding moisture, texture, and flavor throughout the cake.

3. Step 3: Carefully pour the prepared carrot cake batter into your greased and lined 8×8-inch pan. Spread it evenly using your spatula. Transfer the pan to the preheated oven and bake for approximately 30-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The edges should also appear golden brown, and the top should spring back slightly when gently pressed. Once baked, remove the pan from the oven and let the cake cool in the pan for about 15-20 minutes. This allows the cake to set and prevents it from breaking when removed. After this initial cooling, carefully lift the cake out using the parchment paper overhang and transfer it to a wire cooling rack to cool completely. It is crucial for the cake to be entirely cool before frosting to prevent melting.

4. Step 4: While the cake cools, it’s time to prepare our light and airy cream cheese frosting. In a large mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment), combine the cold heavy cream, granulated sugar, vanilla extract, and kosher salt. Begin whisking on medium-low speed for about 2 minutes, or until the sugar has completely dissolved. Then, increase the speed to high and continue to whisk for another 2 minutes, until the mixture becomes very thick and resembles Greek yogurt or soft peaks. Next, with the mixer running on low speed, add the cold cream cheese, one tablespoon at a time, allowing it to fully incorporate. Once all the cream cheese is added, stop the mixer and scrape down the sides of the bowl to ensure everything is well combined. Finally, increase the speed to high and whip for another 3 minutes until the frosting is perfectly smooth, light, and fluffy. Once your cake has cooled completely, generously frost it with this delicious, cloud-like cream cheese frosting. Garnish with a few extra chopped walnuts if desired, and enjoy every blissful bite!

My Essential Baking Tips for Carrot Cake Success

Achieving baking perfection often comes down to a few key techniques and considerations. Here are my top tips to ensure your mini carrot cake turns out absolutely flawless:

• I will sound like a broken record, but please use a kitchen scale for measuring your ingredients! This isn’t just a suggestion; it’s a game-changer. I develop and test all of my recipes with a kitchen scale because it is by far the most accurate and consistent way to bake. Unlike volumetric measuring cups, which can vary wildly depending on how you pack ingredients like flour, a scale guarantees precise measurements every time. PLUS, a wonderful bonus is that it means fewer dishes to wash – a true win-win in the kitchen! Investing in a digital kitchen scale will elevate your baking dramatically.
• Make sure the cake has cooled completely before you even think about starting the frosting process. This step is non-negotiable! Attempting to frost a warm or even slightly warm cake with cold cream cheese frosting is a recipe for disaster. The heat from the cake will quickly melt the frosting, turning your beautiful, fluffy creation into a greasy, sliding mess. Patience is key here; let your cake cool thoroughly on a wire rack for several hours, or even overnight, to ensure a stable base for your frosting.
• Usually, for cakes, I recommend that your ingredients be at room temperature for optimal emulsion and texture. However, for this specific frosting recipe, we want the frosting ingredients to be as cold as possible. This is crucial for achieving the perfect thick, stable, and airy whipped cream cheese frosting. Cold heavy cream whips up faster and holds its volume much better, preventing it from becoming thin and runny. Similarly, cold cream cheese is firmer and incorporates beautifully into the whipped cream, resulting in a cohesive, pipeable frosting instead of a gloopy or separated mixture. So, resist the urge to soften your cream cheese and heavy cream – keep them chilled in the fridge until you’re ready to use them!

Storage & Make-Ahead Instructions

Proper storage is essential to keep your delicious mini carrot cake fresh and moist. Once frosted, this cake should be stored in an airtight container in the refrigerator. It will stay wonderfully fresh and flavorful for 4-5 days. Be sure to use an airtight container to prevent the cake from drying out and to protect the frosting from absorbing any fridge odors.

If you’re looking to get a head start, you can easily make the cake layers up to 3 days in advance. Once the cake has cooled completely after baking, wrap it tightly in several layers of plastic wrap. This is vital to lock in moisture and prevent it from going stale. Store the well-wrapped cake in the refrigerator until you’re ready to frost and serve. When you’re ready to assemble, simply prepare the fresh frosting, unwrap your chilled cake, and decorate. You can also prepare the frosting up to a day in advance and store it in an airtight container in the fridge; just give it a quick whip for a minute or two before frosting if it seems a little stiff.

Expand Your Baking Repertoire: Try These Other Carrot Recipes!

If you loved making this mini carrot cake and found yourself with extra carrots or simply craving more delightful bakes featuring this humble vegetable, I have some fantastic recommendations for you. These recipes are perfect for expanding your baking skills and enjoying the versatility of carrots in sweet treats:

If you’ve made this recipe and loved it, please don’t forget to leave a ⭐️ rating and a thoughtful review below! Your feedback is invaluable and helps other bakers. I absolutely love seeing your creations, so please tag me on Instagram @alpineella so I can admire what you’ve baked! You can also follow along for more baking inspiration and delicious recipes on Pinterest, Facebook, and TikTok!

Mini Carrot Cake with Cream Cheese Frosting (no butter)

Ella Gilbert