Mini Carrot Cakes with Cream Cheese Icing

Carrot cakes on a white plate.

Overview

Carrot cakes on a white plate.

Mini Carrot cakes with cream cheese icing

By Amy // Posted Sep 9, 2020 // Category Cupcakes

I made my Mini Carrot Cakes with Cream Cheese Icing while I was also making a full sized carrot cake for my friend’s birthday. 

Don’t they look adorable? I topped them with a few pumpkin seeds, walnuts and also chia seeds.

The moist spiced cake along is well-balanced with the addition of raisins and crunch coming from the walnuts.

The icing is absolutely incredible. It’s super soft and so delectably creamy.

Check out my favourite cake recipes.
Newsletter

Subscribe now

Subscribe to get new recipes and baking tips sent straight to your inbox.

tips

Use a ziplock bag to pipe

You can see they look a little asymmetrical. That’s what I liked about the look. I didn’t use any tip to ice these. Put the icing in a piping bag, cut the top off and just squeeze to make a little dome on top. 

If you don’t have an icing bag, that’s absolutely fine. Just spoon the icing on top, it’ll look just as nice. 

HOW TO MAKE GOOD ICING

1. Don’t rush when making your icing. Make sure the icing is sifted and beat your icing following the time given in the recipe. Oh, don’t forget the butter and cream cheese need to be at room temperature.

2. Sometimes your icing can turn out grainy. If this is the case, the icing might be too cold. Use a hairdryer or wrap a warm towel around your mixing bowl. Then beat again.

3. Is your icing too watery? Then it means your icing could be too warm. Put your icing in the fridge for about 10 minutes, then beat again.

4. Is it too sweet? Add one or two pinches of salt to taste. The saltiness cuts through the sweetness perfectly. 

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

Carrot cakes on a white plate.

Yields16 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Mini Carrot Cakes
 135 g soft brown sugar
 120 ml vegetable oil
 2 eggs, at room temperature
 40 g greek yoghurt
 1 tsp vanilla extract
 170 g plain flour, sifted
  tsp baking soda
 1 ½ tsp cinnamon powder
  tsp nutmeg powder
 ¼ tsp salt
 170 g grated carrots
Cream Cheese Icing
 224 g cream cheese, at room temperature
 100 g butter, at room temperature
 300 g icing sugar, sifted
 40 ml heavy cream
 2 tsp vanilla extract

Mini Carrot Cakes
1

Preheat your oven to 180 degrees Celsius or 350F. Spray a cupcake tin with oil.

2

Using a whisk or a stand mixer, combine the sugar oil at a medium speed. Add the yoghurt and mix until the mixture looks thicker. Add the eggs one by one, beating well after each one. Add the vanilla and mix.

3

In another big bowl prepare the dry ingredients. Sift the flour, baking soda, cinnamon, nutmeg and salt. Gently fold in the sifted dry ingredients into the wet ingredients. Stop folding as soon as the small flour pockets are gone. Gently add the grated carrot, walnuts and raisins.

4

Using a spoon, put in the cake batter into your prepared tin. I filled my tins 4/5 of the way. Bake for 15 minutes and check your mini cakes. Mine cooked at 15 mins, but cook until the skewer comes out clean (depends on the size of your tin). Let cool.

Cream Cheese Icing
5

Using a standmixer or and electric whisk, beat the cream cheese and butter until it is well mixed (around 2 minutes). Add half of the sifted icing sugar and beat. Beat at a slow speed, then move it up to a medium speed (around 1 minute). Add the heavy cream and vanilla extract and beat at a medium speed again (around 2 minutes). Put the remaining sifted icing sugar in and beat at a medium speed (around 1 minute).

6

Put icing into a piping bag and frost your cupcakes. I decorated mine with a little chia seeds, pumpkin seeds and walnuts. This recipe makes around 16 cupcakes. Store in the refrigerator for up to 5 days.

Ingredients

Mini Carrot Cakes
 135 g soft brown sugar
 120 ml vegetable oil
 2 eggs, at room temperature
 40 g greek yoghurt
 1 tsp vanilla extract
 170 g plain flour, sifted
  tsp baking soda
 1 ½ tsp cinnamon powder
  tsp nutmeg powder
 ¼ tsp salt
 170 g grated carrots
Cream Cheese Icing
 224 g cream cheese, at room temperature
 100 g butter, at room temperature
 300 g icing sugar, sifted
 40 ml heavy cream
 2 tsp vanilla extract

Directions

Mini Carrot Cakes
1

Preheat your oven to 180 degrees Celsius or 350F. Spray a cupcake tin with oil.

2

Using a whisk or a stand mixer, combine the sugar oil at a medium speed. Add the yoghurt and mix until the mixture looks thicker. Add the eggs one by one, beating well after each one. Add the vanilla and mix.

3

In another big bowl prepare the dry ingredients. Sift the flour, baking soda, cinnamon, nutmeg and salt. Gently fold in the sifted dry ingredients into the wet ingredients. Stop folding as soon as the small flour pockets are gone. Gently add the grated carrot, walnuts and raisins.

4

Using a spoon, put in the cake batter into your prepared tin. I filled my tins 4/5 of the way. Bake for 15 minutes and check your mini cakes. Mine cooked at 15 mins, but cook until the skewer comes out clean (depends on the size of your tin). Let cool.

Cream Cheese Icing
5

Using a standmixer or and electric whisk, beat the cream cheese and butter until it is well mixed (around 2 minutes). Add half of the sifted icing sugar and beat. Beat at a slow speed, then move it up to a medium speed (around 1 minute). Add the heavy cream and vanilla extract and beat at a medium speed again (around 2 minutes). Put the remaining sifted icing sugar in and beat at a medium speed (around 1 minute).

6

Put icing into a piping bag and frost your cupcakes. I decorated mine with a little chia seeds, pumpkin seeds and walnuts. This recipe makes around 16 cupcakes. Store in the refrigerator for up to 5 days.

Mini Carrot Cakes with Cream Cheese Icing
Nutrition Facts

Servings 16


Amount Per Serving
Calories 325
% Daily Value *
Total Fat 18.7g29%
Saturated Fat 8.4g43%
Cholesterol 53mg18%
Sodium 183mg8%
Potassium 86mg3%
Total Carbohydrate 36.8g13%
Dietary Fiber 0.6g3%
Sugars 27.3g
Protein 3.2g7%

Calcium 30%
Iron 1%
Vitamin D 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

I'd love to hear from you.

Please comment, like, share

Leave a Reply

Your email address will not be published. Required fields are marked *

Share via
Send this to a friend