This mini carrot cake is an easy, single-layer 6-inch cake for when you don’t want leftovers. It serves 4–6 people, is incredibly moist with classic carrot cake flavor, and is finished with tangy cream cheese frosting. 
I love carrot cake in any form — tall layer cakes, cupcakes or a moist sheet cake — but sometimes you only need a small dessert. This mini carrot cake is perfect when you want cake without leftovers. It has a tender, moist crumb thanks to grated carrots, brown sugar, cinnamon and vanilla. You can mix in chopped walnuts, shredded coconut or drained pineapple if you like, and it’s topped with a light, tangy cream cheese frosting.
Many holidays and quiet dinners are just two people, so a 6-inch cake is often the ideal size.
Making a Miniature Carrot Cake
Below is a clear, step-by-step guide with tips. You can scroll to the recipe card if you already know how to bake carrot cake. This recipe can be made without an electric mixer.
- Preheat the oven to 350°F (180°C) and prepare a 6-inch (15 cm) round cake pan with at least 2.5-inch (6 cm) sides. Line the bottom with parchment paper and lightly grease the sides so the cake releases easily.
- In a medium bowl whisk together the dry ingredients: all-purpose flour, cinnamon, ground ginger, ground nutmeg, baking soda and a pinch of salt. This distributes the spices and leavening evenly and removes lumps.
- In another bowl whisk the wet ingredients: oil, packed brown sugar, egg, vanilla and milk. Using oil keeps the cake moist for longer, and its flavor is neutral in this recipe. Whisk until the brown sugar granules are mostly dissolved and the egg is blended in.
- Stir the finely grated carrot into the wet ingredients. Use the fine side of a grater for best texture — pre-shredded bagged carrot is too coarse and tends to stay firm when baked, producing a drier result. Do not use pre-shredded carrot from the grocery store.
- Make a well in the dry ingredients and pour in the wet mixture. Gently stir just until no streaks of flour remain; avoid overmixing to keep the cake tender.
- Fold in any mix-ins you like, such as 1/4 cup chopped walnuts, raisins or drained pineapple. If using pineapple, be sure it’s well drained so the batter doesn’t become watery.
- Transfer the batter to the prepared pan and bake in the center of the oven for about 25–30 minutes, or until the top feels set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Because the cake is moist, a short extra minute is fine if you’re unsure.
Frosting & Serving
Allow the cake to cool completely before frosting. For the best cream cheese frosting use full-fat, brick-style cream cheese (not spreadable or low-fat). The classic frosting is tangy and smooth and pairs perfectly with the spiced cake.
Invert the pan to release the cake, peel off the parchment and place it on your serving plate. Spread the cream cheese frosting over the top. If you want a double-layer cake, allow the baked cake to cool fully, then gently slice it in half with a serrated knife and add a layer of frosting between the halves. You can double the frosting recipe if you want thicker layers of icing.
Simple, satisfying and sized for a few people, this 6-inch mini carrot cake is a great choice when you want something special without extra portions to store.
Mini Carrot Cake
Equipment
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6-inch (15 cm) round cake pan make sure the sides are at least 2.5 inches (6 cm)
Ingredients
Mini Carrot Cake
- 3/4 cup all-purpose flour (94 grams)
- 1 teaspoon cinnamon
- pinch ground ginger
- pinch ground nutmeg
- 1/2 teaspoon baking soda
- pinch salt
- 1/4 cup vegetable oil (60 ml)
- 1/2 cup packed brown sugar (105 grams)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk (60 ml), 2% or whole work best
- 3/4 cup finely grated carrot
- 1/4 cup chopped walnuts or raisins (optional)
Cream Cheese Frosting
- 1/4 cup unsalted butter (56 grams), slightly softened
- 2 ounces full-fat cream cheese (56 grams)
- 1/2–1 cup powdered sugar (55–110 grams), to taste
- 1/2 teaspoon vanilla extract
- pinch salt
- 1–2 teaspoons milk or cream, if needed
- chopped walnuts, optional for decorating
Instructions
Mini Carrot Cake
- Preheat the oven to 350°F (180°C). Line the bottom of a 6-inch round pan with parchment, then lightly grease the sides.
- In a medium bowl whisk together flour, cinnamon, ginger, nutmeg, baking soda and salt. Set aside.
- In a separate bowl whisk the oil, brown sugar, egg, vanilla and milk until combined and smooth.
- Stir the grated carrot into the wet mixture.
- Make a well in the dry ingredients, pour in the wet ingredients and stir until no streaks of flour remain.
- Fold in chopped walnuts or other mix-ins.
- Pour batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should feel slightly firm.
- Cool the cake in the pan for at least 15 minutes, then carefully invert the pan and let the cake slide out. Peel off the parchment and cool completely before frosting.
Cream Cheese Frosting
- Beat the softened butter until smooth. If you don’t have a mixer, a whisk will work with more effort.
- Add the cream cheese and beat until combined.
- Add 1/2 cup powdered sugar, vanilla and a pinch of salt. Mix on low speed (or by hand). If the sugar is lumpy, sift it first.
- Gradually add more powdered sugar until you reach your desired sweetness and consistency. If the frosting is too thick, add 1–2 teaspoons milk or cream to thin it slightly.
- Ensure the cake is completely cooled, then spread the frosting over the top and sprinkle with chopped walnuts if desired.
Notes
- Carrot: Use finely grated fresh carrot. Do not use pre-shredded bagged carrot.
- Walnuts: Optional; substitute with 1/4 cup raisins if preferred. If using raisins, separate any clumps before adding.
- Pineapple: If using pineapple, drain well and measure 3 tablespoons of chopped pineapple.
- Storage: Store leftovers in an airtight container at room temperature up to 2 days in a warm kitchen, otherwise refrigerate for up to 4 days.
- Nutrition: Nutritional info is approximate and based on six equal slices with frosting.