Happy (almost) Easter! We aren’t exactly celebrating with family this year (that whole social distancing thing, ya know), but I still wanted to be festive. So, I made these super easy mini layered carrot cakes! Sure, they’re delicious and fun to make for Easter. But they are really good any time of year!
Ingredients
- 1 cup All-Purpose Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1/4 tsp. Ground Ginger
- 1/8 tsp. Ground Nutmeg
- 1 tsp. Kosher Salt (such as Diamond Crystal) or 1/2 tsp. sea salt
- 2 Eggs
- 1/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 1/4 cup Vegetable Oil
- 1/4 cup full-fat plain Greek Yogurt (OR sour cream)
- 1 tsp. Vanilla
- 1 1/2 cups Grated Carrot
- Cream Cheese Frosting (store-bought or homemade)
I took my carrot cake squares recipe, and halved the recipe. I also substituted the applesauce in the original recipe for full-fat, plain Greek yogurt in this one. We have a ton of Greek yogurt on hand right now, so it just made sense to use that instead of buying more applesauce.
By making only half of the original recipe, the batter fits perfectly onto a quarter-sized rimmed baking pan. (A quarter-sized baking sheet is 13″ x 9″. It is rimmed, which means the sides of it come up about one inch.)
The cake bakes in a thinner layer, so it’s easy to cut out small “cakes”. The cakes you see here are made with a 1 1/2″ biscuit cutter.
Best Carrot Cake Frosting
Cream cheese frosting is (in my opinion) the only frosting that belongs on carrot cake. You are more than welcome to use your favorite store-bought brand, which is what I usually do.
However, making your own frosting is probably the best way to go here. I use a really delicious cream cheese frosting recipe with the carrot cake squares recipe if you’re in the mood to make homemade frosting! Here is a list of ingredients for the best cream cheese frosting:
Cream Cheese Frosting Ingredients:
- 8 ounces Cream Cheese room temperature
- 1/2 cup Unsalted Butter room temperature
- 2 tsp. Pure Vanilla Extract
- 1/4 tsp. Fine Sea Salt or 1/2 tsp. Diamond Kosher Salt
- 4 cups Powdered Sugar
How to Make Cream Cheese Frosting:
- Add the cream cheese and butter to a large mixing bowl. Use a handheld mixer to cream them together until totally blended (a couple of minutes). Beat in the vanilla and salt until combined.
- Add the powdered sugar, one cup at a time, and beat it in on “low” until combined.
This carrot cake batter is so easy to make, and takes almost no time to come together. The longest part of this recipe is the baking time; it bakes for about 25-30 minutes total. Start with baking it for 25 minutes, then check the cake by inserting a toothpick into the very center. If it is clean when you pull it out, your cake is ready. If it comes out with any batter on it, continue to bake the cake in two minute increments until it is all the way done.
Then the cake has to cool in the rimmed baking pan for about 10 minutes, then continue to cool on a wire rack for another 20 minutes (while you make the frosting). You don’t want the frosting to melt when it’s applied, so that’s why these extra steps are in place.
Carrot Cake Toppings
I topped each mini layered carrot cake with freshly grated cinnamon, but I also recommend chopped walnuts, chopped pecans, or pastel sprinkles. Whatever makes you happy, you should use. 🙂
I hope you’re having a wonderful spring, despite the current social situation! If you get the chance to make these mini layered carrot cakes, please tag me on Instagram so I can see your beautiful creation!
xx Sara
Mini Layered Carrot Cakes
Equipment
- 13" x 9" x 1" rimmed baking sheet
- parchment paper
- (2) large bowls
- whisk
- rubber spatula
- wire cooling rack
- 1 1/2" biscuit cutter
Ingredients
For the Mini Layered Carrot Cakes:
- 1 cup All-Purpose Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1/4 tsp. Ground Ginger
- 1/8 tsp. Ground Nutmeg
- 1 tsp. Kosher Salt such as Diamond, or 1/2 tsp. Sea Salt
- 2 Eggs
- 1/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 1/4 cup Vegetable Oil or Applesauce
- 1/4 cup full-fat Plain Greek Yogurt or Sour Cream
- 1 tsp. Vanilla
- 1 1/2 cups freshly Grated Carrot
For Cream Cheese Frosting:
- 8 oz. Cream Cheese
- 1/2 cup Unsalted Butter
- 2 tsp. Vanilla
- 1/2 tsp. Diamon Kosher Salt or 1/4 tsp. Sea Salt
- 4 cups Powdered Sugar
Instructions
- Preheat the oven to 350 F. Spray a rimmed baking sheet (half sheet pan (approximately 13" x 9", and 1" deep sides) with baking spray, then line it with parchment paper. Set aside until ready to use.
- Whisk the dry ingredients together in a large bowl. (Flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.) Set aside.
- In a separate large bowl, whisk the eggs and both sugars together. Add the oil, Greek yogurt, and vanilla. Whisk until everything is fully blended.
- Slowly add the wet ingredients to the bowl of dry ingredients, whisking as you combine. Once fully blended, use a spatula fold in the grated carrots. Be careful not to overmix.
- Pour the mixture into the prepared rimmed baking sheet, and bake at 350 F for 25-30 minutes, until the center is set and the cake is fully baked through.
- Remove from the oven, and allow the cake to cool in the pan for about 10 minutes. Transfer the cake to a wire baking rack, and cool another 20 minutes.
- Once the cake is completely cooled, use a 1 1/2" biscuit cutter to cut circles out of the cake.
- Spread a layer of cream cheese frosting on top of each tiny cake, and set the un-frosted side of one cake on top of the frosted part of another cake, to create two "layers" with frosting in between them.
- Top the "layered" cake with grated cinnamon, chopped walnuts, or sprinkles. Enjoy immediately, or refrigerate in a tightly sealed container for up to a week!
For Cream Cheese Frosting:
- Add the cream cheese and butter to a large mixing bowl. Use a handheld mixer to cream them together until totally blended (a couple of minutes). Beat in the vanilla and salt until combined.
- Add the powdered sugar, one cup at a time, and beat it in on “low” until combined.
Notes
Nutrition
Tried this recipe?
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Comments & Reviews
The recipe looks perfect! I plan on making some mini cakes in time for Easter. As the greek yogurt was a swap for applesauce in your other recipe, can applesauce be used in this one as well?
That should work, Helen! It may alter the color a little bit, but the flavor and texture should be pretty close to the original! I hope you love it, and please let me know if you have any other questions!
I made these lil cakes today with guidance from Sara about substituting sour cream for the yogurt. Indeed it did worked like a charm. I used a 2” biscuit cutter and made 2 dozen 3 layered cakes. They are delicious and oh so beautiful! Can’t wait to make these again!
I’m SO happy that you enjoyed them so much, Patricia! And connecting with you has been so wonderful! I still want to make that Pumpkin & Cream Cheese Roll-Up that you’ve always made – thank you again for sending that!
Best Best Best Best Carrot cake, so fluffy, flavourful just amazing
I’m SO happy to hear this, Melisa!! Thank you! So glad you loved it!