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!

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!

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

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

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!