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Mini Carrot Cake with Brown Butter Cream Cheese Frosting

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This mini carrot cake is moist, warmly spiced, and perfectly sized for small gatherings. It’s topped with a rich brown butter cream cheese frosting that adds nutty depth to every bite, making it a cozy, indulgent treat.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 to 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 1/2 cup unsalted butter (for frosting)
  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, and ginger. Set aside.
  3. In a large mixing bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
  4. Add eggs and mix until fully combined.
  5. Add dry ingredients in two additions, alternating with buttermilk. Mix just until combined.
  6. Gently fold in grated carrots and chopped walnuts.
  7. Pour batter into the prepared pan and smooth the top. Bake for 30–45 minutes, or until a skewer inserted comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, melt butter in a saucepan over medium heat until browned and fragrant. Pour into a bowl and chill until soft but not solid (about 10 minutes).
  10. Beat browned butter with cream cheese until smooth. Add powdered sugar, vanilla, salt, and heavy cream, and beat for about 3 minutes until light and fluffy.
  11. Spread frosting over cooled cake. Slice and serve.

Notes

  • Use pecans instead of walnuts for a different flavor.
  • Raisins can be added for extra texture.
  • To make cupcakes, bake in lined muffin tins for 18–22 minutes.
  • If you don’t have buttermilk, mix milk with 1 teaspoon vinegar or lemon juice.
  • Store frosted cake in the refrigerator for freshness.

Nutrition

Find it online: https://savorymomskitchen.com/mini-carrot-cake-with-brown-butter-cream-cheese-frosting/