This post may contain affiliate links. Please read our disclosure policy.
These Mini Carrot Cakes are soft, moist, and perfectly spiced, with just the right balance of sweetness in every bite. Packed with fresh carrots, a hint of pineapple, and warm spices, they’re topped with a rich, creamy glaze that makes them irresistible. Whether for a special occasion or a cozy treat, these little cakes are guaranteed to impress!
Lucy’s notes
Testing results for
- Lucy’s notes
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
CAKE INGREDIENTS
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly cracked black pepper
2 large eggs, room temperature
3/4 cup (150g) granulated sugar
1/2 cup (105g) light brown sugar, packed
1/2 cup (120ml) neutral oil such as canola or vegetable
1/3 cup (80g) plain Greek yogurt or sour cream
1 teaspoon pure vanilla extract
1 1/2 cups (170g) finely grated carrots, lightly packed (about 2 large carrots)
1/3 cup (70g) well-drained, crushed pineapple (measure after draining)
1/2 cup (60g) finely chopped pecans (optional), lightly toasted
GLAZE INGREDIENTS
4 ounces (113g) full-fat brick-style cream cheese, softened
2 tablespoons (26g) unsalted butter, softened
1 cup (95g) confectioners sugar
2-3 tablespoons milk or heavy cream
1/2 teaspoon pure vanilla extract
Pinch of salt
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Mini Carrot Cakes
Ingredients
CAKE INGREDIENTS
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon freshly cracked black pepper
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (105g) light brown sugar, packed
- ½ cup (120ml) neutral oil such as canola or vegetable
- ⅓ cup (80g) plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 1 ½ cups (170g) finely grated carrots, lightly packed (about 2 large carrots)
- ⅓ cup (70g) well-drained, crushed pineapple (measure after draining)
- ½ cup (60g) finely chopped pecans (optional), lightly toasted
GLAZE INGREDIENTS
- 4 ounces (113g) full-fat brick-style cream cheese, softened
- 2 tablespoons (26g) unsalted butter, softened
- 1 cup (95g) confectioners sugar
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (177°C). Thoroughly grease each cavity of the mini Bundt pan, making sure to coat every curve and ridge to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and freshly cracked black pepper.
- In a separate large bowl, whisk the eggs with the granulated sugar and brown sugar until slightly thickened and smooth. Stream in the oil while whisking, then stir in the Greek yogurt or sour cream and vanilla.
- Fold the dry ingredients into the wet mixture just until combined. Stir in the grated carrots, drained pineapple, and pecans, if using. The batter will be thick but spoonable.
- Divide the batter evenly among the prepared mini Bundt cavities, filling each about 3/4 full. Do not fill more than ¾ full. (See notes for how to use leftover batter.) Gently tap the pan on the counter to release air pockets.
- Bake for 20–24 minutes (for 1-cup cavities), or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Internal temperature should reach about 200°F in the center.
- Cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
For the glaze
- Beat the cream cheese and butter until smooth and creamy. Add confectioners sugar and vanilla, then mix in milk one tablespoon at a time until the glaze is thick but pourable. Add a pinch of salt to balance the sweetness.
- Spoon or drizzle generously over cooled cakes.
Notes
- To keep carrot cake moist, avoid overbaking and measure flour properly by spooning and leveling.
- Oil rather than butter is what keeps classic carrot cake soft even on day two.
- Pineapple in carrot cake is technically optional, but the small amount here adds moisture and subtle sweetness without making the cake dense.
