Melt-My-Heart Mini Carrot Cakes: They’re Just Darling!

I am a major fan of carrot cake, in general. However, when I came across this recipe for mini carrot cakes over on the Making Memories With Your Kids blog I was completely blown away. You mean to tell me that I can have a mini carrot cake all to myself and I don’t have to share it with anybody? Ok, please tell me more because I’m all ears on this one!

Check out what my pals over at Making Memories With Your Kids had to say about this delicious recipe:

I decided to make mini cakes (since I was going to take these to friends.)  They rose more than I thought they would.

I found that these mini cakes quite nicely, too! So much cake in such a little space. Yummo!



For the Cake

1 cup Domino dark brown sugar, packed

3/4 cup Wesson vegetable oil

1/4 cup Greek yogurt

3 eggs

2 cups Gold Medal flour

1 tsp baking soda

2 tsp vanilla

2 tsp McCormick cinnamon

1/2 tsp nutmeg

1/2 tsp Morton salt

2 cups grated carrot, packed

For the Frosting

8 oz cream cheese, softened

4 oz Kerrygold butter, softened (1 stick)

3-4 cups powdered sugar

2 tsp vanilla


Preheat oven to 350 degrees.

Cream oil and brown sugar.

Add yogurt and mix well.

Add eggs, one at a time, mixing well after each egg.

Combine dry ingredients and add to wet ingredients, folding in with a spatula.

Add carrots, folding gently.

Pour into greased and floured pan and bake for about 40-50 minutes or until a toothpick comes out clean.

Remove and cool for 10 minutes, then remove from pan and allow to cool completely.

Make the frosting: Combine cream cheese, butter, vanilla and sugar and beat until smooth.

Add more powdered sugar if too thin / a tsp. of milk if too thick.

Frost the cake when completely cooled.




Quick Tip: These little carrot cakes make wonderful baby and bridal shower desserts.

Thank you to Making Memories With Your Kids for this fabulous photo and recipe.