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Mini Carrot Cakes

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 12 mini cake cups


Easy and delicious - the cream cheese frosting is epic!


  • 125 grams (1 cup) all-purpose flour
  • 150 grams (3/4 cup) granulated white sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 100 grams eggs (about 2 large eggs)
  • 2/3 cup vegetable oil (I used canola oil)
  • 200 grams (1 1/2 cups) grated carrots
  • 1 cup walnuts (chopped and toasted)

For the cream cheese frosting

  • 80 grams (1/3 cup) heavy cream/ whipping cream (cold)
  • 200 grams (7 ounces) full-fat cream cheese (cold and chopped into 1-inch cubes (I use Philadelphia))
  • 2 teaspoons pure vanilla extract
  • 65 grams (1/2 cup + 1 tablespoon) powdered sugar/ confectioner's sugar


Make the Mini Carrot Cake

  1. Preheat oven to 350F. Place 12 baking cups on a small baking tray. If you can’t find baking cups, you can use a regular cupcake pan filled with cupcake liners.
  2. In a medium bowl, place the flour, sugar, cinnamon, baking powder, baking soda, and salt together. Mix them well so they are evenly distributed. Set aside.
  3. In a separate bowl, combine the eggs and oil. Add in the carrots and walnuts. Mix until evenly combined.
  4. Add the flour mixture and stir until just combined. Do not overmix.
  5. Fill your baking cups or cupcake liners 2/3 full. I like to use an ice cream scoop to complete this step easier and faster.
  6. Bake for 23-25  minutes or until a toothpick test comes clean. Let the cupcakes completely cool before frosting them.

Make the cream cheese frosting

  1. Using a hand mixer or a stand mixer, whip the heavy cream to soft peaks.
  2. Add the cream cheese and beat on high speed until fully smooth.
  3. Put in the vanilla and sift in half of the powdered sugar. Beat on high speed again until fully combined. Add the remaining powdered sugar and beat again until smooth.
  4. To assemble the cupcakes, place the frosting in a piping bag fitted with your choice of piping tip. (In the photos, I used Wilton 1M.) Decorate the carrot cupcakes as you like - chopped walnuts, carrots, etc.


Because the frosting has cream cheese and heavy cream, these cakes need to be kept in the fridge, or for 4 hours at room temperature.