Mini Carrot Cakes

Around this time of year, when fall is just around the corner, I start seriously craving the smells of cinnamon, vanilla and nutmeg. I don’t know why; Maybe it’s because I’m a cold-weather person and the aromas remind me of wearing sweaters and crunching leaves under my boots. All I know is, the smell is in my oven, in the cinnamon-scented candle on my coffee table, and even on my clothes (love this vanilla-scented perfume)!

So, while we’re on the topic of cinnamon, let’s talk carrot cake. Not everyone likes it (ahem, husband), but I can’t get enough of the delicate, rich cake swirled with all those warm fall flavors and topped with heavenly cream cheese frosting. It’s just so good, and it makes me feel like a big wood fire is burning and the sweaters have come out from under the bed!

If you love carrot cake, you will love this recipe. Each cake is so moist and flavorful, and the cream cheese frosting makes for a sweet and velvety-rich topping. Also try adding walnuts or raisins to the cake batter before baking. And of course, please share with me how it turns out if you too want to indulge in a little fall flavor and try this delicious cake for yourself!

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Mini Carrot Cakes

Yield: Makes 6 mini cakes

Ingredients:

For Carrot Cake

1 3⁄4 cups all-purpose flour

1 3⁄4 tsp. baking powder

1 tsp. ground cinnamon

1⁄2 tsp. ground nutmeg

1⁄2 tsp. baking soda

1⁄2 tsp. salt

2 jars (4 oz. each) baby food carrots

2 ⁄3 cup grated fresh carrots

3⁄4 cup orange juice

3⁄4 cup sugar

1⁄4 cup canola oil

1 large egg

1 tsp. vanilla extract

 

For Cream Cheese Frosting

8 oz. cream cheese

1⁄2 stick (1⁄4 cup) unsalted butter, softened

1 tsp. vanilla extract

1 1⁄2 cups confectioners’ sugar

 

For Decorating

Orange and green food coloring

 

Directions:

Heat oven to 375ºF. Line a 13 x 9-inch baking pan with heavy-duty aluminium foil, extending it over sides; coat with nonstick cooking spray.

Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.

In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.

Stir wet ingredients into dry ingredients, just until blended. Spread into prepared pan. Bake 20 minutes, or until wooden pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes. Using foil, lift cake from pan and cool completely on wire rack.

Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in confectioners’ sugar. Beat until fluffy.

Using foil, lift cake onto work surface. With a 2 1⁄2-inch round biscuit cutter, cut out about 12 rounds from cake. Place 1⁄2 cup frosting in a cup and tint orange. Place 1⁄4 cup frosting in another cup and tint green.

On half of the cake rounds, spread 1 Tbsp. frosting each; top with remaining rounds. Frost each top with 1 1⁄2 Tbsp. frosting.

Decorating: Place orange and green-tinted frosting in separate quart-size ziptop bags. Snip off tip from each bag; pipe orange carrots and green tops on cakes.

Enjoy!

Adapted from Woman's Day

      

28 Responses to “Mini Carrot Cakes”

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    1
    Lindsay — January 10, 2011 @ 9:11 pm

    Oh dear god, Jah! I *love* carrot cake!!!!! Maybe we can make these for christmas??

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    Monet — January 10, 2011 @ 9:11 pm

    These are beautiful! My husband and I shared a carrot cake at our wedding, and this is bringing back such bright and happy memories! After a long move, this is just what I needed!

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    Lauren @ Delicateflavors — January 10, 2011 @ 9:11 pm

    I’ve been looking for a good and moist carrot cake for cupcakes and these looks delish! Thank you for sharing. :)

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    Sarah — January 10, 2011 @ 9:11 pm

    Those are beyond cute. Love the layered in combo with the mini. So unique. And I know just what you mean about starting to crave all those fall flavors toward the end of summer…and I don’t even live in a place where winter exists (FL)! Absolutely dying for something pumpkin.

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    Terryrifky — January 10, 2011 @ 9:11 pm

    excuse me, i am indonesian blogger .
    thaks for your information . nice to meet you :)

  6. #
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    Sophia — January 10, 2011 @ 9:11 pm

    I’ve seen so many recipes lately for carrot cake! So far, I think yours must be the best! The other one I really like is Scott’s Carrot Cake with Cream Cheese Frosting -http://www.recipe4living.com/recipes/scott_s_carrot_cake_with_cream_cheese_frosting.htm – What do you think? Happy Baking!

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    Georgia — January 10, 2011 @ 9:27 pm

    Hi Carolyn,

    Thanks so much for your kind comment! Yes, I used a 2 1⁄2-inch round biscuit cutter. You can also just use a drinking glass around the same size.

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    Carolyn — January 10, 2011 @ 9:27 pm

    Wow these look delicious! Did you use a cookie cutter too? I love the carrots piped on top!

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    Pam — January 10, 2011 @ 9:27 pm

    Your cupcakes look delicious! Carrot cake is my favorite so I know these cupcakes would be also! I’m new here and see lots of great recipes that I will be looking at. Thanks for this recipe!

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    Memoria — January 10, 2011 @ 9:27 pm

    Oh my goodness! These cakes look so tempting!!! I love the mini size.

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    Cristina — January 10, 2011 @ 9:27 pm

    I heart carrot cake and luv that these are mini, portion-controlled cakelets. How interesting to use baby food carrots. So nicely done.

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    Jenn's Food Journey — January 10, 2011 @ 9:27 pm
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    Annie — January 10, 2011 @ 9:27 pm

    These are adorable! I agree, I’ve been craving carrot cake lately. Great transition to fall.

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    Kerry — January 10, 2011 @ 9:27 pm

    Found your blog through foodgawker… I love carrot cake and this looks SO delicious! I love that it’s a little cake. Makes me want to whip one up right now.

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    Jenn's Food Journey — January 10, 2011 @ 9:27 pm

    Congrats to Sarah!
    The cakes look so scrumptious, but I’m a sucker for anything with cream cheese frosting!

  16. #
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    Jessica — January 10, 2011 @ 9:27 pm

    These are absolutely adorable! Yum!

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    Heartybakes — January 10, 2011 @ 9:27 pm

    Must be very aromatic with cinnamon and nutmeg in your carrot cakes! Looks deli and inviting!

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    chefdennis — January 10, 2011 @ 9:27 pm

    I love carrot cake! your little cakes look delicious! I would certainly love one right now!

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    Jess-Sugar High — January 10, 2011 @ 9:27 pm

    Congratulations sarah!
    Those carrot cakes look awesome!

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    Baking Serendipity — January 10, 2011 @ 9:27 pm

    So excited to have won! Thank you for the gift and the link back :) These carrot cakes look delicious. I love the double layer of frosting…and cooler, fall weather too! If only it was closer…

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    Suzie — January 10, 2011 @ 9:27 pm

    I’m the exact same way! I love love love fall and all the flavours! I’m so excited to try this recipe!

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    Blue-Eyed Baker — January 10, 2011 @ 9:54 pm

    Cannot wait for Fall so we can really go nuts baking carrot cakes and pumpkin breads…these sound divine and the pics look delicious!!!

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    Georgia — January 10, 2011 @ 9:54 pm

    You betcha!

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    Georgia — January 10, 2011 @ 9:54 pm

    Thank you, Betty! Yea, it’s pretty warm here in California too, but I can’t help this fall feeling I’m getting, and I can’t wait to start coming up with fall/winter dishes. Sounds like you already have some great ideas!

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    Betty @ Scrambled hen fruit — January 10, 2011 @ 9:54 pm

    What cute little cakes! (They sound delicious, too.) It’s really hot and humid here right now, so I haven’t yet gotten in the cinnamony mood. That usually hits around September, when the evenings start getting cooler and fall is “in the air.” It’ll probably start with apples- cobbler, applesauce, apple butter and of course apple pie!

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    Georgia — January 10, 2011 @ 9:54 pm

    Yes, fall and winter are the best! Thank God we live in California though, so we don’t exactly have to shovel our cars out of the snow, haha! Thanks for your sweet comment, and for the StumbleUpon submission, too. You have a great weekend with your family!

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    Marla {family fresh cooking} — January 10, 2011 @ 9:54 pm

    Just submitted these to stumble upon :)

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    Marla {Family Fresh Cooking} — January 10, 2011 @ 9:54 pm

    Your mini carrot cakes are gorgeous!! I too LOVE the cooler weather months. I am a Fall/Winter gal all the way. From the food to the skiing, snow, fire place, sweaters…….ahhhh. And yes, carrot cake is my favorite too.

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