This mini carrot cake is a tender, perfectly spiced dessert made for small gatherings or cozy celebrations. Moist from freshly grated carrots and rich with warm spices, it’s finished with a luxurious brown butter cream cheese frosting that adds a deep, nutty flavor. Every bite feels comforting, balanced, and special without being overwhelming.

Why You’ll Love This Recipe

This recipe is ideal when you want a homemade cake without committing to a large batch. The cake stays moist for days, thanks to the carrots, brown sugar, and oil. The spice blend creates warmth without overpowering, while the walnuts add just the right amount of crunch. The brown butter cream cheese frosting takes it to another level, offering a rich, slightly caramelized flavor that pairs beautifully with the cake. It’s simple enough for beginners yet impressive enough for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 cup unsalted butter, room temperature
1/4 cup neutral oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/3 cup buttermilk
1 1/4 cups finely grated carrots
3/4 cup chopped walnuts

For the brown butter cream cheese frosting
1/2 cup unsalted butter
8 ounces cream cheese, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons heavy cream

Directions

Preheat the oven to 350°F and grease an 8×8-inch baking pan. Line with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and ginger. Set aside.

In a large mixing bowl, beat the butter, oil, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Add the eggs and mix until fully combined.

Add the dry ingredients in two additions, alternating with the buttermilk, mixing just until incorporated. Gently fold in the grated carrots and chopped walnuts, scraping the bottom of the bowl to ensure everything is evenly mixed.

Pour the batter into the prepared pan and smooth the top. Bake for 30 to 45 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool slightly, then transfer to a rack to cool completely.

To make the frosting, melt the butter in a small saucepan over medium heat. Continue cooking until it foams and brown specks appear, releasing a nutty aroma. Pour into a bowl and chill for about 10 minutes until it reaches a soft, room-temperature consistency.

Beat the browned butter with the cream cheese until smooth. Add the powdered sugar, vanilla, salt, and heavy cream, and beat for about 3 minutes until fluffy. Spread the frosting over the cooled cake.

Servings and timing

This recipe makes one 8×8-inch cake, serving 6 to 8 people.
Preparation time is about 20 minutes.
Baking time ranges from 30 to 45 minutes.
Cooling and frosting take an additional 30 minutes.

Variations

You can swap walnuts with pecans for a slightly sweeter crunch. Raisins can be added for extra texture if desired. For a lighter spice profile, reduce the ginger and nutmeg slightly. The cake can also be baked in a loaf pan or divided into cupcakes with adjusted baking times.

Storage/Reheating

Store the frosted cake covered in the refrigerator for up to 4 days. For longer storage, the unfrosted cake can be wrapped tightly and frozen for up to 3 months. Bring refrigerated cake to room temperature before serving for the best texture and flavor.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be baked up to two days in advance and stored wrapped until ready to frost.

Can I freeze this carrot cake?

Yes, freeze the unfrosted cake tightly wrapped for up to three months.

What pan size works best for this recipe?

An 8×8-inch square pan works perfectly, but a 9-inch round pan can also be used.

Can I make this recipe into cupcakes?

Yes, it yields about 6 cupcakes. Bake them for approximately 18 to 22 minutes.

Why brown the butter for the frosting?

Browning the butter adds a deep, nutty flavor that enhances the cream cheese frosting.

Can I skip the walnuts?

Yes, the cake will still be moist and flavorful without nuts.

How finely should the carrots be grated?

Finely grated carrots work best so they blend seamlessly into the batter.

What if I don’t have buttermilk?

You can substitute milk mixed with a small amount of lemon juice or vinegar.

How do I know when the cake is done?

A skewer inserted into the center should come out clean or with just a few moist crumbs.

Does this cake need to be refrigerated?

Because of the cream cheese frosting, it’s best stored in the refrigerator.

Conclusion

This mini carrot cake with brown butter cream cheese frosting is proof that small cakes can deliver big flavor. Moist, warmly spiced, and topped with an indulgent frosting, it’s a dessert that feels homemade, comforting, and just right for any occasion. Whether for a spring gathering or a quiet treat at home, this cake is sure to become a favorite.

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