Mini Carrot Cakes with Cream Cheese Frosting

Mini Carrot Cakes

After many requests on Instagram (@cleanNdirtytreats) for this recipe, I am adding to the BLOG!

I have 2 versions of this Carrot Cake Recipe!! This one is the original version, and the heathified version is HERE.

This is a very yummy carrot cake recipe that can be made into cupcakes, 13×9 cake, or a 2 layer cake. I made this batch in a 13×9 pan and used a tall circular cookie cutter to cut out the mini cakes 🙂

There are soooo many different carrot cake recipes out there, but I just love how this one tastes. The pineapple truly makes it! It adds the perfect amount of sweetness and moistness to the cake. Not to mention the texture as well!

Mini Carrot Cakes with Cream Cheese Frosting


4 eggs

1 cup canola oil

1 cup light brown sugar

1 cup sugar

3 tsp vanilla

2 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves, optional

12 oz crushed pineapple, squeeze out

2 1/2 cups grated carrots, squeezed out

1/4 cup chopped pecans, optional


Frosting Ingredients (makes a lot):

2- 8oz cream cheese, softened

1/2 cup unsalted butter, softened

5 1/2 cups powdered sugar

2 tsp vanilla


In a large bowl, beat eggs, oil, sugars, and 3 tsp of vanilla.

Mix in flour, baking soda, baking powder, salt, cinnamon, and cloves.

Add pineapple. Stir in carrots and pecans if using.

Pour into prepared pan.

Bake at 350F for 25 minutes. Check to see if the center wobbles or use the toothpick test. If ready, remove from oven and let cool in the pan. Place covered in the refrigerator for further cooling, approximately 30 minutes to an hour. This will help with the frosting and cutting.

If making mini cakes, cut out each mini cake.


Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in sugar. and beat until smooth.

Frost your cakes and add additional nuts for your topping!

Hope you all enjoy as much as my family does!


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