Super Moist Mini Carrot Cakes

This mini carrot cake recipe makes 3 delicious cakes! Serve them all or eat one and freeze the rest for later!


 - Brown Sugar  - Baby Carrots  - Cinnamon  - Nutmeg  - Cinnamon Cream Cheese    frosting

Step-by-step instructions!

Follow our easy instructions for success!

Blend the baby carrots and crushed pineapple in a food processor until they are finely chopped.  Then add them to the wet ingredients.


Combine the wet and dry ingredients with melted butter and pour the carrot cake batter into a 1/4 sheet pan and bake.


Allow the cake to cool completely and refrigerate or freeze before cutting out 4-inch rounds. Fill a piping bag with frosting and pipe between two cake layers.


Top the mini carrot layer cake with a second layer of cake.  Pipe a decorative swirl on top of the cake. Drizzle with the caramel glaze and top with pecan or walnut pieces.


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