Carrot Cake for Two
These adorable Mini Carrot Cakes are the ultimate single-serving version of the classic dessert! With a soft, melt-in-your-mouth texture, silky cream cheese frosting, and a decorative candied carrot finish, they’re perfect for any occasion.
Servings: 7
Calories: 636kcal
Ingredients
For the Carrot Cake:
- 220 g ⅓ cup vegetable oil
- 150 g ⅕ cup granulated sugar
- 100 g ⅕ cup brown sugar
- 3 eggs at room temperature
- 250 g ⅔ cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 230 g ¾ cup freshly shredded carrot
For the Cream Cheese Frosting:
- 460 g ⅓ cup full-fat cream cheese (cold)
- 150 g full-fat mascarpone cold
- 60 g ⅕ cup powdered sugar, sifted
- ½ teaspoon vanilla extract
- Orange and green gel food coloring for decoration
Instructions
Make the Carrot Cake:
- Preheat your oven to 175°C (350°F). Grease or line an 11x16-inch (28x40 cm) sheet pan with parchment paper.
- In a mixing bowl, use an electric hand mixer to whip the eggs, oil, granulated sugar, and brown sugar together until smooth (about 1-2 minutes).
- Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) into the wet mixture. Gently fold them in.
- Fold in the shredded carrots until evenly combined.
- Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before cutting out the mini cakes.
Make the Cream Cheese Frosting:
- Using an electric hand mixer, whip together the cold cream cheese, mascarpone, vanilla, and sifted powdered sugar until smooth and fluffy. Avoid overwhipping to prevent a runny consistency.
Assemble the Mini Cakes:
- Use a 3-inch (8 cm) round cookie cutter to cut out 14 circles from the cooled carrot cake.
- Transfer the cream cheese frosting to a piping bag fitted with a Wilton 1M piping tip.
- Pipe a layer of frosting onto one cake circle, then place another cake circle on top. Pipe more frosting on top of the second layer.
- To decorate, divide some frosting into two portions—one for green and one for orange. Color each portion with high-quality gel food coloring.
- Transfer the colored frostings to two separate piping bags fitted with small round nozzles. Pipe carrot shapes onto the top of each mini cake.
- Serve fresh. Any leftovers can be stored covered in the refrigerator for 1-2 days.
Notes
Ingredient Tips:
Use a digital scale for accuracy in measurements.
Ensure all cake ingredients are at room temperature for proper mixing.
Use cold, high-fat cream cheese and mascarpone for a stable frosting.
Baking Tips:
Apply the toothpick test to check doneness—overbaking may result in a dry cake.
Stop whipping the frosting once it reaches stiff peaks to prevent it from becoming runny.
Use high-quality gel food coloring (e.g., Americolor) for vibrant, smooth decoration.
Alternative Baking Methods:
This recipe can also be made using a muffin pan or mini Bundt pan. Simply bake and pipe the frosting on top of each cake.