These adorable mini carrot cakes are packed with warm spices, sweet carrot ribbons, shredded coconut, toasted walnuts, and golden raisins for a deliciously textured treat. Topped with a silky coconut buttercream, they are perfect for Easter gatherings, wedding showers, or just when you need a little something sweet.
Full Recipe:
Ingredients
Cake:
- 2 1/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 3/4 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3 large eggs
- 1 cup canola oil
- 1/2 cup whole milk
- 1 1/2 cups shredded carrots (from 2 large peeled carrots)
- 1/3 cup finely chopped toasted walnuts
- 1/3 cup golden raisins, finely chopped
Coconut Buttercream:
- 1 1/2 cups unsalted butter, softened
- 2 1/2 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 1/2 tsp. coconut extract (optional)
- 6 cups powdered sugar
- 3-4 Tbsp. well-shaken and stirred coconut milk (from 1 [13 1/2-oz.] can)
- Toasted sweetened shredded coconut (for garnish)
Directions
Prepare the Cake:
- Preheat oven to 350°F. Line a 17 1/2- x 12 1/2-inch baking sheet with parchment paper.
- In a large bowl, stir together flour, brown sugar, coconut, granulated sugar, baking soda, cinnamon, salt, ginger, and nutmeg.
- In a separate bowl, whisk together eggs, oil, and milk. Add this mixture to the dry ingredients and stir until smooth.
- Fold in shredded carrots, walnuts, and raisins.
- Spread the batter evenly into the prepared baking sheet.
- Bake for 15 to 20 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack for about 1 hour.
Prepare the Coconut Buttercream:
- In a large bowl, beat butter, vanilla, salt, and coconut extract (if using) on medium-high speed until light and fluffy (1-2 minutes).
- Reduce speed to low and gradually add powdered sugar, 2 cups at a time, alternating with 1 tablespoon of coconut milk after each addition.
- Beat in the remaining coconut milk, 1 teaspoon at a time, until the buttercream is smooth and thick.
- Transfer buttercream to a piping bag fitted with a 1/2-inch French open star tip.
Assemble the Mini Cakes:
- Use a 2 1/2-inch round cookie cutter to cut the cake into 24 rounds. (Reserve scraps for another use.)
- Place one cake round on a plate and pipe a layer of coconut buttercream on top.
- Stack another cake round on top and pipe buttercream over it as desired.
- Repeat with remaining cake rounds and buttercream.
- Garnish with toasted coconut and refrigerate until ready to serve.
Nutrients
(Nutritional values may vary based on portion size and specific ingredients used.)
- Calories: Approximately 350 per serving
- Carbohydrates: ~45g
- Fat: ~18g
- Protein: ~4g
- Sugar: ~30g
Why These Mini Carrot Cakes Are a Must-Try
If you love classic carrot cake, but want something a little more elegant and convenient, these mini cakes are a game-changer. Each bite delivers the perfect balance of flavors, with cinnamon, ginger, nutmeg, and brown sugar enhancing the natural sweetness of the carrots.
The addition of shredded coconut, toasted walnuts, and golden raisins brings a delightful crunch and chewiness, making these cakes more exciting and complex than a standard carrot cake. The silky coconut buttercream adds a rich, creamy contrast, complementing the warm spices and tender cake layers perfectly.
These mini cakes are also versatile—you can customize them to suit different dietary needs or add extra flavors and textures to make them even more indulgent.
The Health Benefits of Mini Carrot Cakes
1. Carrots Add Natural Sweetness and Nutrients
Carrots are naturally sweet, reducing the need for excessive added sugar while providing essential vitamins and minerals. They are an excellent source of vitamin A, fiber, and antioxidants, which support eye health, immune function, and digestion.
Using shredded carrots in baked goods also adds moisture, ensuring that these mini cakes are soft and tender without relying on excess butter or oil.
2. Nuts and Coconut Provide Healthy Fats and Texture
The toasted walnuts and shredded coconut in these cakes contribute healthy fats, fiber, and protein, making them more satisfying and nutritious. Walnuts, in particular, are rich in omega-3 fatty acids, which support heart health and brain function.
Coconut adds a delicate sweetness and chewiness, enhancing the flavor complexity while keeping the texture moist and rich.
3. Warm Spices Offer Antioxidant and Anti-Inflammatory Benefits
The cinnamon, nutmeg, and ginger in these mini carrot cakes do more than just enhance flavor—they also contain powerful antioxidants that help reduce inflammation and support metabolism.
Cinnamon has been linked to improved blood sugar regulation, while ginger is known for its digestive and anti-inflammatory properties.
4. Individual Portions Help with Portion Control
One of the best things about mini desserts is their built-in portion control. Instead of serving a large slice of cake, these mini carrot cakes allow you to enjoy a perfectly sized treat without overindulging.
Their small size makes them great for sharing, and they can be enjoyed without the need for slicing or plating, making them perfect for parties and gatherings.
How to Customize This Recipe
These Mini Carrot Cakes are easy to customize based on dietary preferences or flavor variations. Whether you want a gluten-free, dairy-free, or extra-indulgent version, there are plenty of ways to make this recipe your own.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend or use almond flour for a denser, more nutrient-rich texture. Almond flour adds extra moisture and a subtle nuttiness, making the cakes even more flavorful.
For a dairy-free alternative, swap the whole milk for almond milk, oat milk, or coconut milk, and use vegan butter in the coconut buttercream. The flavors will still be rich and creamy, but without any dairy ingredients.
If you love extra texture, consider adding crushed pineapple or chopped pecans to the batter. Pineapple adds a touch of tangy sweetness and even more moisture, while pecans provide a slightly buttery crunch.
For an extra layer of indulgence, drizzle the finished cakes with caramel sauce, honey, or a dusting of powdered sugar. You can also garnish them with candied carrot strips or edible flowers for a more sophisticated presentation.
Best Ways to Serve and Enjoy Mini Carrot Cakes
These mini carrot cakes are best served chilled or at room temperature, allowing the flavors to fully develop and the coconut buttercream to set properly. They can be enjoyed fresh or stored for a few days, making them perfect for meal prepping desserts ahead of time.
For a beautiful presentation, place each mini cake on a small dessert plate and garnish with toasted coconut, a drizzle of caramel, or a sprinkle of cinnamon. If serving at a formal event, consider arranging them on a tiered cake stand to create an elegant display.
These cakes pair wonderfully with a cup of coffee, chai tea, or spiced latte, as the warm spices in the cake complement the bold flavors of these beverages. If serving for brunch, consider pairing them with fresh fruit, yogurt, or a light mimosa for a balanced and elegant meal.
Perfect Occasions for Mini Carrot Cakes
These mini cakes are ideal for any occasion, whether you’re celebrating a special event or simply treating yourself to a homemade dessert. Their portable size and elegant appearance make them perfect for serving at parties, holiday gatherings, and special brunches.
For Easter celebrations, these cakes make a festive and flavorful dessert that pairs beautifully with springtime decor and floral arrangements. They’re also a fantastic choice for wedding showers, baby showers, and afternoon tea parties, offering a light yet satisfying sweet treat.
They also make a wonderful homemade gift, especially when packaged in decorative boxes or individually wrapped in parchment paper. Whether for birthday gifts, Mother’s Day, or a simple gesture of appreciation, these mini cakes are a thoughtful and delicious surprise.
If you love meal prepping desserts, these cakes can be stored in an airtight container in the fridge for up to four days, making them a great make-ahead option for busy weeks.
FAQs About Mini Carrot Cakes
Many people wonder if they can use pre-shredded carrots instead of freshly grated ones. While pre-shredded carrots can be used, they are often drier and less flavorful than freshly grated carrots. For the best texture and moisture, it’s recommended to grate fresh carrots just before mixing them into the batter.
Another common question is whether these cakes can be frozen. Yes! Mini Carrot Cakes can be frozen without the buttercream for up to 2 months. Simply thaw them in the fridge and frost them just before serving for the freshest taste.
If you’re wondering how to make the buttercream smoother, be sure to sift the powdered sugar before mixing and beat the butter until light and fluffy before adding the sugar. This ensures a silky, smooth texture without any grittiness.
Conclusion
Mini Carrot Cakes are a delicious, elegant, and perfectly portioned dessert that captures the flavors of a classic carrot cake in an easy-to-serve format. With their moist, spiced cake layers and luscious coconut buttercream, these mini cakes are both indulgent and satisfying.
Whether you’re serving them at a holiday gathering, brunch, or special celebration, they are sure to impress your guests and become a favorite treat. Their customizable nature, simple preparation, and gorgeous presentation make them a must-try dessert for any occasion.
Make a batch today and enjoy the perfect blend of warm spices, sweet carrots, and creamy coconut buttercream in every bite!