Description
Perfectly spiced Mini Carrot Cake with a heavenly cream cheese frosting! This adorable 2-layer 6-inch carrot cake is insanely moist, dangerously delicious and extremely easy to make!
Ingredients
Carrot Cake
- 1 2/3 Cups (200g) All-Purpose Flour
- 1 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tsp Cinnamon
- 3/4 Tsp Ginger
- 1/4 Tsp Allspice
- 1/4 Tsp Cloves
- 1/4 Tsp Nutmeg
- 1/2 Cup (100g) White Sugar
- 1/2 Cup (100g) Light or Dark Brown Sugar
- 3/4 Cup (150g) Neutral Oil
- 2 Large Eggs, room temp
- 1/3 Cup (76g) Greek Yogurt, room temp
- 2 Tsp Vanilla Paste or Extract
- 2 Cups (200g) Finely Shredded Carrots (about 3 carrots)
Cream Cheese Frosting
- 8 Oz (227g) Block of Cream Cheese, room temp
- 1/2 Cup (113g | 1 Stick) Unsalted Butter, room temp
- 3 1/2 to 4 Cups (340g to 454g) Powdered Sugar
- 1 Tsp Vanilla Paste or Extract
- 1/2 Tsp Salt
Instructions
Carrot Cake
- Place a rack in the center of the oven and preheat to 350ºF (176ºC). Next, grease and line 2 6-inch (15 cm) cake pans with parchment paper.
- With a box grater, carefully grate your washed/peeled carrots and set aside.
- In a clean medium sized bowl, sift flour, baking soda, salt, and spiced and set aside.
- Whisk together white sugar, brown sugar, oil and vanilla until combined. Next, whisk in your eggs, followed by your Greek yogurt. Remember to scrape the sides and bottom of the bowl.
- Add the dry ingredients and mix until just until the flour streaks disappear. Then, gently fold in your shredded carrots. Do not overmix.
- Evenly transfer the batter to your prepare pans. I like to use a kitchen scale to ensure that they as even as possible. Bake between 30 to 35 minutes. Cakes are ready when an inserted toothpick comes out clean or the cake has pulled away from the sides of the pan. Place pans on a wire rack for 10 minutes to cool, before inverting onto a wire rack to cool completely.
Cream Cheese Frosting
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In a large bowl, whisk together room temperature cream cheese and unsalted butter until fluffy.
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Add powdered sugar (starting with 3 1/2 Cups), vanilla and salt and mix on low for 1 minute and then switch to medium high speed for an additional 2 minutes. If you would like the frosting to be a bit thicker, add more powdered sugar.
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Frost and assemble your cake. Make sure your cakes are completely cooled before frosting. I used a large ice cream scoop to measure 2 scoops of frosting for the layer in between. I then applied a crumb coat (see note below) and finish with light final coat. You can also decorate with buttercream flowers if you’d like. Serve right away or refrigerate until needed. Enjoy!
Notes
- A crumb coat is essentially a very thin layer of frosting that is applied to the cake to traps all the crumbs, making it easier to add a final coat. Method: After applying a thin layer of frosting to your cake, place it in the fridge for at least 30 minutes to set. Then finish frosting and decorating your cake.
- Store carrot cake in an airtight container in the fridge and enjoy for up to 4 days. I enjoy it right out of the fridge because it’s so moist, but you can also allow the cake to come to room temp before serving.
- Prep Time: 45 Minutes
- Cook Time: 30 to 35 Minutes