A small 6-inch carrot cake that is soft and moist. It's warmly spiced and topped with cream cheese frosting.
This mini carrot cake is perfect for a Spring or Easter celebration! It's a moist 6-inch layer cake. It has cream cheese frosting and is loaded with freshly grated carrots, walnuts, and warm spices.
All purpose flour, cake flour, sugar, brown sugar, baking soda, spices, salt, butter, oil, eggs, applesauce, vanilla, carrots, and walnuts.
Add the flours, sugar, brown sugar, baking soda, spices, and salt to a bowl. Mix on low speed about 5 times. Add the butter and mix until it looks like wet sand.
Next, add the oil, eggs, and vanilla extract. Keep the mixer on low and mix everything together until a batter forms.
Mix the freshly grated carrots into the batter on low and then fold in the chopped walnuts gently.
Evenly distribute the cake batter between 2 6-inch round pans. Bake at 350°F/180°C for 20-25 minutes and transfer to a wire rack to cool.
Frost the cooled cake with cream cheese frosting, decorate with little buttercream carrots, and enjoy! Want to make this cake? Check out the full recipe at:
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For the full instructions to make the frosting, check out this recipe.
Low-key recipes for the unfussy foodie.