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Small Carrot Cake With Cream Cheese Frosting

Mini Carrot Cake

This incredibly easy Small Carrot Cake With Cream Cheese Frosting is a perfect replica of my mom's potluck favorite!
Course Dessert
Cuisine American
Total Time 1 hour 30 minutes
Servings 4 to 6 servings
Calories 522kcal
Author Tracy


Special Equipment

Carrot Cake

  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2/3 cup loosely packed grated peeled carrots


  • 2 ounces cream cheese room temperature
  • 4 tablespoons (2oz) unsalted butter room temperature
  • 1/4 teaspoon vanilla extract
  • 2/3 cup (80g) powdered sugar sifted
  • Pinch of salt


  • Preheat your oven to 350°F. Lightly grease your baking dish.
  • In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
  • In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish.
  • Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting, about 45 minutes.


  • Whisk together cream cheese, butter, and vanilla until smooth. Add sifted powdered sugar and salt and whisk until well-combined and fluffy. Spread frosting over the cake. Chilling before serving is optional but recommended. Serve cake in the baking dish and store covered in the refrigerator.


Calories: 522kcal