Go Back
+ servings
mini carrot cakes
Print Recipe
4.84 from 6 votes

mini layered carrot cake

tiny stacked carrot cakes that are easy to make!
Prep Time10 mins
Cook Time35 mins
cooling time40 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake
Servings: 12 mini cakes
Author: sara a.
Cost: $7

Equipment

  • 13" x 18" x 1" rimmed baking sheet
  • parchment paper
  • (2) large bowls
  • whisk
  • rubber spatula
  • wire cooling rack
  • 1 1/2" biscuit cutter

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1 tsp. kosher salt such as Diamond
  • 2 eggs
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/4 cup neutral oil such as corn or vegetable
  • 1/4 cup greek yogurt
  • 1/2 tsp. vanilla
  • 1 1/2 cups grated carrot
  • cream cheese frosting

Instructions

  • Preheat the oven to 350 F. Spray a rimmed baking sheet (half sheet pan (approximately 13" x 18", 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 sugar 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 for 30-35 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 20 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!

Notes

You can use whichever size biscuit cutter you like!  You could also use cookie cutters!

Nutrition

Serving: 1mini cake