Mini Carrot Cakes

Mini Carrot Cakes

What's better than a slice of carrot cake? A mini carrot cake of course! These moist, spicy, fluffy little loaf cakes with a hint of creme cheese really hits the sweet spot when you're craving a little treat. They're one of my favourite cakes to eat because they're not too sweet and you don't need a whole slice either - just one little load if enough!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

What's better than a slice of carrot cake? A mini carrot cake of course! These moist, spicy, fluffy little loaf cakes with a hint of creme cheese really hits the sweet spot when you're craving a little treat. They're one of my favourite cakes to eat because they're not too sweet and you don't need a whole slice either - just one little load if enough!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

What's better than a slice of carrot cake? A mini carrot cake of course! These moist, spicy, fluffy little loaf cakes with a hint of creme cheese really hits the sweet spot when you're craving a little treat. They're one of my favourite cakes to eat because they're not too sweet and you don't need a whole slice either - just one little load if enough!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

 

  • If I want to make a larger loaf cake, what are the baking times?

    A larger loaf cake would need 40-50 minutes in the oven baking at the same temperature. Make sure it's baked all the way through by pressing it in the centre and checking for a spring back, or insert a knife and see if it comes out clean.

  • The creme cheese frosting is much too runny, any suggestions?
    The most frustrating thing about this frosting is how easy it is to add too much creme cheese and ruin the structure. this is why I go in with only a teaspoon at a time and fully mix it in. I find American buttercream tends to go softer quicker which is why I prefer Swiss meringue buttercream

  • Can I freeze these cakes?

    Carrot cakes freeze extremely well. I personally prefer freezing them without the creme cheese frosting as the texture can change, but it is possible!

 

  • If I want to make a larger loaf cake, what are the baking times?

    A larger loaf cake would need 40-50 minutes in the oven baking at the same temperature. Make sure it's baked all the way through by pressing it in the centre and checking for a spring back, or insert a knife and see if it comes out clean.

  • The creme cheese frosting is much too runny, any suggestions?
    The most frustrating thing about this frosting is how easy it is to add too much creme cheese and ruin the structure. this is why I go in with only a teaspoon at a time and fully mix it in. I find American buttercream tends to go softer quicker which is why I prefer Swiss meringue buttercream

  • Can I freeze these cakes?

    Carrot cakes freeze extremely well. I personally prefer freezing them without the creme cheese frosting as the texture can change, but it is possible!

FAQs and Troubleshooting

FAQs and Troubleshooting

FAQs and Troubleshooting

 

  • There isn't a specific amount of creme cheese to use when adding to buttercream as creme cheese differs all over the world. Go by the taste and texture of the buttercream more than anything else

  • Replace the walnuts with other nuts such as pecans or pistachios for different flavour combinations

  • Hand grated carrots is the secret to a moist carrot cake. Try and avoid ready grated carrots from the shop as they tend to be dry

 

  • There isn't a specific amount of creme cheese to use when adding to buttercream as creme cheese differs all over the world. Go by the taste and texture of the buttercream more than anything else

  • Replace the walnuts with other nuts such as pecans or pistachios for different flavour combinations

  • Hand grated carrots is the secret to a moist carrot cake. Try and avoid ready grated carrots from the shop as they tend to be dry

 

  • There isn't a specific amount of creme cheese to use when adding to buttercream as creme cheese differs all over the world. Go by the taste and texture of the buttercream more than anything else

  • Replace the walnuts with other nuts such as pecans or pistachios for different flavour combinations

  • Hand grated carrots is the secret to a moist carrot cake. Try and avoid ready grated carrots from the shop as they tend to be dry

Top Tips

Top Tips

Top Tips


  • Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan

  • Peel and finely hand grate the carrots

  • Mix the oil and sugars together in a bowl using a whisk

  • Add the vanilla paste and eggs and whisk until fully combined

  • Add the flour, baking powder, cinnamon and ginger into the bowl and mix through until a smooth batter is formed

  • Switch to a spatula and fold in the grated carrots, raisins, and walnuts until evenly dispersed in the batter

  • Line a mini loaf tin with baking paper and fill each cavity with batter using an ice cream scoop or spoon

  • Bake for about 20 minutes, checking for an even rise and springy texture

  • Allow the cakes to cool in the tin for about 15 minutes before removing them onto a cooling rack

  • Prepare cream cheese buttercream by gradually adding high-fat cream cheese to Swiss meringue buttercream along with vanilla (see my SMBC recipe here!)

  • Fill a piping bag with the buttercream and cut the end at an angle for piping

  • Pipe the buttercream onto the cooled cakes in a side-to-side motion for a wave effect

  • Decorate each cake with a whole walnut on top

  • Set the cakes in the fridge for half an hour and enjoy!

  • Iced carrot cakes can last in an airtight container in the fridge for up to 5 days


  • Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan

  • Peel and finely hand grate the carrots

  • Mix the oil and sugars together in a bowl using a whisk

  • Add the vanilla paste and eggs and whisk until fully combined

  • Add the flour, baking powder, cinnamon and ginger into the bowl and mix through until a smooth batter is formed

  • Switch to a spatula and fold in the grated carrots, raisins, and walnuts until evenly dispersed in the batter

  • Line a mini loaf tin with baking paper and fill each cavity with batter using an ice cream scoop or spoon

  • Bake for about 20 minutes, checking for an even rise and springy texture

  • Allow the cakes to cool in the tin for about 15 minutes before removing them onto a cooling rack

  • Prepare cream cheese buttercream by gradually adding high-fat cream cheese to Swiss meringue buttercream along with vanilla (see my SMBC recipe here!)

  • Fill a piping bag with the buttercream and cut the end at an angle for piping

  • Pipe the buttercream onto the cooled cakes in a side-to-side motion for a wave effect

  • Decorate each cake with a whole walnut on top

  • Set the cakes in the fridge for half an hour and enjoy!

  • Iced carrot cakes can last in an airtight container in the fridge for up to 5 days

Method

Method

Method

 

  • Mini loaf tin tray

  • Baking paper

  • Large bowl

  • Whisk

  • Rubber spatula

  • Grater

  • Spoon or ice cream scoop

  • Cooling rack

  • Piping bag


 

  • Mini loaf tin tray

  • Baking paper

  • Large bowl

  • Whisk

  • Rubber spatula

  • Grater

  • Spoon or ice cream scoop

  • Cooling rack

  • Piping bag


 

  • Mini loaf tin tray

  • Baking paper

  • Large bowl

  • Whisk

  • Rubber spatula

  • Grater

  • Spoon or ice cream scoop

  • Cooling rack

  • Piping bag


Equipment

Equipment

Equipment


  • 120g neutral oil

  • 120g light brown sugar (or 60g white sugar and 60g dark brown sugar)

  • 100 (2) eggs

  • 125g self raising flour or 119g plain flour with 6g baking powder

  • 1tsp ground cinnamon

  • 1tsp ground ginger

  • 1/2 tsp vanilla extract

  • 200g finely grated carrot

  • 50g raisins

  • 30g crushed walnuts

  • Buttercream

  • Creme cheese (high fat %)

  • Whole walnuts to decorate


  • 120g neutral oil

  • 120g light brown sugar (or 60g white sugar and 60g dark brown sugar)

  • 100 (2) eggs

  • 125g self raising flour or 119g plain flour with 6g baking powder

  • 1tsp ground cinnamon

  • 1tsp ground ginger

  • 1/2 tsp vanilla extract

  • 200g finely grated carrot

  • 50g raisins

  • 30g crushed walnuts

  • Buttercream

  • Creme cheese (high fat %)

  • Whole walnuts to decorate

Ingredients

Ingredients

Ingredients

 

  • If I want to make a larger loaf cake, what are the baking times?

    A larger loaf cake would need 40-50 minutes in the oven baking at the same temperature. Make sure it's baked all the way through by pressing it in the centre and checking for a spring back, or insert a knife and see if it comes out clean.

  • The creme cheese frosting is much too runny, any suggestions?
    The most frustrating thing about this frosting is how easy it is to add too much creme cheese and ruin the structure. this is why I go in with only a teaspoon at a time and fully mix it in. I find American buttercream tends to go softer quicker which is why I prefer Swiss meringue buttercream

  • Can I freeze these cakes?

    Carrot cakes freeze extremely well. I personally prefer freezing them without the creme cheese frosting as the texture can change, but it is possible!

This quantity makes 12 mini carrot cakes or one large loaf cake

This quantity makes 12 mini carrot cakes or one large loaf cake

This quantity makes 12 mini carrot cakes or one large loaf cake

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LINKS


Contact Georgia


Free focus management agency


Terms and Conditions


private policy