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three mini carrot cakes

Cute Mini Carrot Layer Cakes

March 23, 2024
These mini carrot layer cakes are so cute and so easy to make. Not only are they so cute, but they’re made with whole wheat flour and lightly sweetened with honey, making them a healthier option than your usual carrot cake. Topped with cream cheese frosting (that’s also sweetened with honey), these mini carrot cakes are fun to make and sure to become another favorite in your house.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 52 minutes
Course Dessert
Servings 3 4" cakes

Equipment

  • 9 x 13 baking dish
  • Large Bowl
  • Medium Bowl
  • Electric hand mixer

Ingredients
  

Dry Ingredients

  • ¾ cup + 2 TBS white whole wheat flour (100 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp kosher salt

Wet Ingredients

  • ⅓ cup avocado oil (73 g)
  • ⅓ cup honey (95 g)
  • 1 whole egg
  • ½ TBS vanilla extract
  • 1 cup shredded carrots (118 g) about 2 carrots

Cream Cheese Frosting

  • 6 oz cream cheese (170 g) room temp
  • 3 TBS butter (42 g) room temp
  • 2 TBS honey (40 g)
  • ½ tsp vanilla extract
  • pinch salt

Instructions
 

  • Put the rack in the center position of the oven. Heat the oven to 350℉. Make a parchment paper sling in a 9 x 13 baking dish.
  • In a medium bowl, add the flour, baking powder, baking soda, cinnamon, cloves, and salt. Whisk ingredients until fully combined.
    ¾ cup + 2 TBS white whole wheat flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp cloves, ¼ tsp kosher salt
  • In a large bowl, add the avocado oil, honey, egg, and vanilla extract. Whisk until it is uniform in color and consistency. Stir in shredded carrots.
    ⅓ cup avocado oil, ⅓ cup honey, 1 whole egg, ½ TBS vanilla extract, 1 cup shredded carrots
  • Pour the dry ingredients into the wet ingredients. Fold together with a rubber spatula until just combined.
  • Pour the batter into the prepared pan and spread into an even layer.
  • Bake until the cake is set in the center. About 10 - 12 minutes.
  • Let the cake cool in the pan for 10 minutes, then using the parchment sling, remove the cake from the pan. Invert onto a wire rack, remove parchment paper, and let cool completely. That should only take about 20 - 30 minutes.
  • While cake cools, make the cream cheese frosting. Using an electric hand mixer, beat the cream cheese and softened butter together until smooth. Add the honey, vanilla, and salt. Beat everything together until smooth and fluffy.
    6 oz cream cheese, 3 TBS butter, 2 TBS honey, ½ tsp vanilla extract, pinch salt
  • Place the cooled cake on a cutting board. Using a drinking glass with a 4" opening or a 4" cookie cutter, cut out 6 rounds from the sheet of cake.
  • On 3 of the cake rounds, put about 2 TBS of frosting on each and smooth into an even layer. Place the other 3 cake rounds on top of the frosted rounds.
  • Frost the layer cakes with a thin layer of frosting to help trap all the crumbs (called a crumb coat). Put the cakes into the fridge for about 20 minutes to help set the frosting. When the crumb coat is set, frost the cakes with a thicker layer of frosting. Chill cakes again to help the final layer of frosting set.
  • Enjoy!
Keyword cake