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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 cream cheese glaze that makes them irresistible. Whether for a special occasion or a cozy treat, these little cakes are guaranteed to impress!
These Mini Carrot Cakes are just about the cutest thing ever. We made them in a mini Bundt pan, so they look like the ones you can purchase from a bakery. But these are so much better! The oil, sour cream, and pineapple ensure these little cakes stay moist and full of sweet carrot flavor.
Testing results for mini carrot cakes
- I almost always use oil and butter in cakes, like my Basic Yellow Cake (the best!), but for this recipe, I don’t feel like you miss the flavor of butter since there’s so much going on. The oil keeps the cakes from drying out too soon.
- We tested this recipe with pre-shredded carrots for convenience, but they are too dry and coarse. Grating your own carrots is essential.
I hope you make this recipe. I think you’ll love it!
P.S. I also have a Carrot Loaf Cake and a Carrot Layer Cake with Cream Cheese Frosting if you’re wanting to make something a little bigger. They are all delicious!
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.
Nutmeg: Always, always, always grate your own nutmeg. Pre-grated nutmeg loses its flavor quickly. It takes just a couple of seconds to grate it using a micro-grater.
Sour cream: I always use full-fat dairy when baking. The fat adds flavor and texture.
Finely grated carrots: Please grate your own carrots. Pre-shredded carrots will negatively impact the texture of these cakes.
Crushed pineapple: Here’s one instance where I recommend canned over fresh.
Pin this now to save it for laterHow to make mini carrot cakes
- Mix the batter for the cakes and pour it into the prepared mini bundt pan. Bake cakes for about 20 minutes.
- Cook carrot cakes in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the cream cheese glaze and pour it over the cooled cakes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Mini Carrot Cakes Recipe
Equipment
Ingredients
CAKE INGREDIENTS
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon freshly cracked black pepper
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup neutral oil such as canola or vegetable
- ⅓ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 ½ cups finely grated carrots, lightly packed (about 2 large carrots)
- ⅓ cup well-drained, crushed pineapple (measure after draining)
- ½ cup finely chopped pecans (optional), lightly toasted
GLAZE INGREDIENTS
- 4 ounces full-fat brick-style cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup confectioners sugar
- ½ teaspoon pure vanilla extract
- 2-3 tablespoons milk or heavy cream
- pinch of salt
Instructions
- Preheat oven to 350 degrees F. 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 1 1/2 cups 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 freshly ground nutmeg, and 1/4 teaspoon freshly cracked black pepper.
- In a separate large bowl, whisk 2 large eggs, room temperature with 3/4 cup granulated sugar and 1/2 cup light brown sugar, packed until slightly thickened and smooth. Stream in 1/2 cup neutral oil such as canola or vegetable while whisking, then stir in 1/3 cup sour cream and 1 teaspoon pure vanilla extract.
- Fold the dry ingredients into the wet mixture just until combined. Stir in 1 1/2 cups finely grated carrots, lightly packed (about 2 large carrots), 1/3 cup well-drained, crushed pineapple (measure after draining), and 1/2 cup finely chopped pecans (optional), lightly toasted, 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 degrees 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 4 ounces full-fat brick-style cream cheese, softened and 2 tablespoons unsalted butter, softened until smooth and creamy. Add 1 cup confectioners sugar and 1/2 teaspoon pure vanilla extract, 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. NOTE: When spooning the glaze over the cakes, start in the center and gently guide it toward the outer edge to encourage natural drips. Add a bit more glaze where you want longer cascades and less where you prefer shorter ones. A mix of drip lengths creates a more dynamic, bakery-style finish that looks especially beautiful when served.
Notes
- To keep carrot cake moist, avoid overbaking and measure flour properly by spooning and leveling.
- Pineapple in carrot cake is technically optional, but the small amount here adds moisture and subtle sweetness without making the cake dense.
- To avoid sticking in your mini bundt cake pan, the key is thorough greasing and allowing a short cooling period before turning them out. For a professional pan release, make “cake goop” by combining equal parts vegetable shortening, neutral oil, and all-purpose flour until smooth. Use a pastry brush to apply a thin, even layer to every ridge and curve of your pan. Be especially thorough around the center post and tight details.
Nutrition
Questions and tips
Storage
Store glazed cakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
This usually happens due to over-mixing or less-than-fresh leavening agents (in this case, the baking soda and/or powder).
Pre-shredded carrots will not soften enough while baking, and they are thicker in diameter than when you grate the carrots yourself. We do not recommend pre-shredded carrots.
If your pan cavities are smaller than 1 cup each, reduce the baking time by a few minutes. If larger, add a few extra minutes. Cake quantities will vary.
For the best glaze consistency, use full-fat brick-style cream cheese rather than low-fat or spreadable tub versions, which contain more moisture and can make the glaze too thin. If, after adding a few tablespoons of milk or heavy cream, the glaze is still not pourable, either continue adding milk (which lowers the glaze’s glossiness slightly) or microwave in 5-10-second increments until a steady stream flows off a spoon.
