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Mini Carrot Cake Loaves with Cream Cheese Frosting

Prep time: 15min - Cook time: 30min - Total time: 45min
Yields: 6 mini laoves or 1 -10inch cake


For the cake

2 cups all-purpose flour

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

4 eggs

1 ½ cup vegetable oil

2 cups shredded carrots

2 cups granulated sugar

For the frosting:

8oz cream cheese, softened

½ cup butter softened

2 cups confectioner sugar

1 cup pecans or walnuts (optional)

1 cup shredded carrots (optional)


  • Preheat the oven to 375º F

  • Sift together the flour, salt, baking powder, baking soda, and cinnamon. Add the sugar and whisk to combine.

  • In a stand mixer or with a handle electric mixer, beat together the eggs and the vegetable oil until fully combined.

  • Add in the dry ingredients, beat until combined. Fold in the carrots and mix to combine all together.

  • Grease 6 3.28 x 2.5" mini cake pans and divide the batter evenly, about ¾ full to have space for the cake to rise. (You can use, any cake pan you prefer).

  • Bake for 30-35 minutes. When you insert a toothpick or a cake tester and it comes out clean, it's ready!

  • Let them cool completely before frosting.

  • While the cakes are cooling prepare the frosting by whisking together the cheese, butter, and sugar until creamy about 2-3 minutes.

  • Turn over cakes into a serving plate, frost and garnish with nuts or carrots.


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