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carrot cake on a fork next to an orange napkin.
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4.93 from 42 votes

Mini Carrot Cake

This mini carrot cake is soft, moist, and topped with a rich cream cheese frosting. Perfectly spiced, it bakes in just 20 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cake, carrot cake, carrot cake for one, cream cheese frosting, mini carrot cake, small carrot cake
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

For the Cake

  • ¼ cup sugar
  • 2 tablespoons butter -melted
  • 1 large egg yolk
  • ⅛ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 tablespoon milk
  • ¼ cup grated carrots
  • 1 tablespoon chopped pecans (optional)

For the Frosting

  • 1 ounce cream cheese -softened
  • 1 tablespoon butter -softened
  • ¼ cup powdered sugar
  • ¼ teaspoon vanilla extract
US - Metric

Instructions

Make the Cake

  • Preheat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin.
  • In a medium bowl, use a hand mixer on medium speed to blend sugar, melted butter, egg yolk, and vanilla until smooth, about 45 seconds.
  • In another bowl, whisk together flour, baking powder, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, blending on medium speed until combined.
  • Pour in the milk and mix until smooth.
  • Gently fold in the grated carrots and chopped pecans.
  • Transfer the batter to the prepared ramekin and bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.

Make the Frosting

  • In a bowl, mix softened cream cheese and butter until smooth.
  • Add powdered sugar and vanilla, mixing until fully combined.
  • Once the cake has cooled, spread the frosting evenly over the top.

Notes

    • Butter Basics: Use melted butter for the cake and softened butter for the frosting. Let butter sit at room temp for about 30 minutes to soften.
    • Advance Carrot Prep: Consider grating the carrots ahead of time and store them in the fridge until ready to use.
    • Cool the Cake: Let the cake cool completely before frosting to prevent the frosting from melting.
 
 
If doubling this recipe, double the ingredients and bake in a 5x5 inch baking dish or two 10-ounce ramekins. 

Nutrition

Serving: 1serving | Calories: 886kcal | Carbohydrates: 111g | Protein: 10g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 701mg | Potassium: 270mg | Fiber: 3g | Sugar: 83g | Vitamin A: 7058IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 2mg

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