Name: Mini Carrot Cake
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 slices
Cuisine: American
Ingredients: 1.67 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 2 teaspoons cinnamon; 1 tsp ginger; 0.25 tsp nutmeg; 0.25 tsp allspice; 0.25 tsp cloves; 1 cup brown sugar; 0.33 cup granulated sugar; 0.67 cup neutral oil; 2 eggs; 1 tsp vanilla extract; 2.25 cups carrots; 0.5 cup pecans; 1.33 cups brown butter; 2 blocks cream cheese; 4 cups powdered sugar

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Mini Carrot Cake

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Ingredients

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Instructions

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Carrot Cake

Preheat the oven to 350 degrees F. Grease and line two 6-inch cake pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

In a large bowl, whisk together the sugars, oil, eggs, and vanilla until fully combined.

Mix the dry ingredients into the wet until just combined. Then, fold in the grated carrots and pecans.

Divide the batter between the prepared cake pans. Bake the cakes for about 40-45 minutes or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for 15 min, then turn them out onto wire racks to cool completely.

Brown Butter Cream Cheese Frosting

Start by browning enough butter to account for water evaporation. You'll need 300g of brown butter, so start with at least 340g.

To brown the butter, in a small saucepan, heat the butter over medium heat, stirring frequently. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.

Transfer to a bowl and place in the fridge to solidify again, stirring every 10 minutes or so. Alternatively, place the bowl over a larger bowl of ice water, and whisk constantly until it becomes solid, yet soft.

Once the brown butter is solid, yet soft, stir to mix in all of the browned bits that have settled at the bottom.

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and brown butter on high speed until smooth.

Slowly add the powdered sugar and beat until fully combined. Continue beating on low speed until no more lumps remain and the frosting is smooth.

Assemble

Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Add a few large scoops on top and spread into an even layer.

Add the second cake layer and spread an even layer of frosting on top.

Spread a thin layer of frosting all around the outside of the cake, then chill in the fridge for at least 10 minutes. Spread a thicker layer of frosting on the sides, then pipe dollops of frosting on the top and bottom edges. Finish with chopped pecans, and enjoy!

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Tips & Tricks (5)

Brown Butter Magic 🧈
Use brown butter instead of neutral oil for a deeper, nuttier flavor that elevates the warm spices and adds sophisticated complexity to your mini cakes.
Grate Carrots Properly 🥕
Grate carrots on the fine side of your box grater and gently squeeze out excess moisture with a clean kitchen towel to prevent a soggy cake while maintaining moisture.
Toast Your Pecans 🌰
Lightly toast pecans in a dry skillet for 3-4 minutes before chopping to intensify their buttery flavor and add textural contrast to your finished cakes.
Bloom Your Spices 🎯
Whisk all your dry spices together with the flour before mixing to ensure even distribution, preventing pockets of concentrated flavor and ensuring balanced warmth throughout.
Cream Cheese Frosting Temperature 🧊
Bring cream cheese and butter to room temperature before beating together for a smooth, lump-free frosting that spreads beautifully without cracking the delicate mini cakes.