Description
Moist and spiced Mini Carrot Cakes topped with luscious Brown Butter Cream Cheese Frosting — the perfect bite-sized treat for any occasion!
Ingredients
Scale
For the Mini Carrot Cakes:
- 2 cups (250g) all-purpose flour
- 1 tsp (5g) baking powder
- 1/2 tsp (2.5g) baking soda
- 1 tsp (5g) ground cinnamon
- 1/2 tsp (2.5g) ground nutmeg
- 1/2 tsp (2.5g) salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp (5ml) vanilla extract
- 2 cups (200g) grated carrots, lightly packed
- 1/2 cup (50g) chopped nuts (walnuts or pecans, optional)
For the Brown Butter Cream Cheese Frosting:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) cream cheese, softened
- 3 1/4 cups (400g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 1–2 tbsp (15–30ml) milk or cream, as needed
Instructions
- Prepare the Carrot Cake Batter: Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine sugars, oil, eggs, and vanilla; beat until smooth. Gradually add dry ingredients to wet, mixing until just combined. Fold in grated carrots and nuts (if using).
- Bake the Mini Cakes: Fill each muffin cup about 2/3 full. Bake 20–25 minutes or until a toothpick comes out clean. Cool in tin for a few minutes, then transfer to a wire rack.
- Make the Frosting: In a saucepan, melt butter over medium heat and cook until golden brown with a nutty aroma (5–7 minutes). Cool slightly. Beat cream cheese until smooth, then gradually add powdered sugar. Add browned butter and vanilla; beat until fluffy. Adjust with milk or cream if needed.
- Frost and Serve: Once cakes are completely cooled, frost generously. Garnish with nuts or a sprinkle of cinnamon, if desired.
Notes
- Don’t overmix: Mix batter until just combined to keep cakes tender.
- Brown butter is key: Adds rich, nutty flavor to the frosting.
- Cool completely: Frosting warm cakes will cause it to melt.
- Optional garnish: Toasted nuts or cinnamon add a finishing touch.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mini carrot cakes, brown butter cream cheese frosting, spiced cakes, carrot dessert, Easter baking