Go Back
–+ servings
logo

Mini Carrot Cakes Recipe

Moist and spiced mini carrot cakes with a cream cheese glaze, perfect for bite-sized indulgence anytime.
Prep Time25 minutes
Cook Time24 minutes
Total Time46 minutes
Servings: 6 mini cakes
Calories: 769kcal
Author: Lucy Brewer

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.
    A glass bowl filled with a mixture of dry flour on a light-colored textured surface.
  • 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.
    A clear glass bowl containing a light yellow batter sits on a textured white surface.
  • 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.
    A glass mixing bowl filled with a light brown batter containing visible shredded carrots and small bits, placed on a white textured surface.
  • 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.
    Thick batter is being poured from a spatula into a greased, metal mini Bundt cake pan cavity.
  • 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.
    A six-cup muffin pan filled with freshly baked muffins, each with a slightly domed top and a small hole in the center, placed on a light-colored textured surface.
  • Cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
    Six mini Bundt cakes are arranged in two rows on a wire cooling rack set on a light-colored surface.

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.
    A glass bowl containing a thick, pale cream mixture sits on a light textured surface.
  • 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.
    A hand uses a spoon to drizzle white icing onto mini bundt cakes arranged on a wire cooling rack.

Notes

To toast pecans, spread them on a baking sheet and bake at 350 degrees F for 6–8 minutes until fragrant. Let them cool completely before folding into the batter. Toasting deepens flavor and prevents that slightly raw, waxy nut texture.
  • 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.
QR Code linking back to recipe