Super Easy and Moist Mini Carrot Cake Recipe for Easter

These Mini Carrot Cakes are ideal for Easter. They are packed with freshly shredded carrots, cinnamon, nutmeg and a hint of orange, with a decadent cream cheese frosting! This recipe is easy to make and so good!

Are you celebrating Easter this year? Rumor has it the bunny is going to stop by late Saturday night with some goodies. We are stilling staying home and social distancing, which can be hard, but also offers the opportunity for new traditions. Parker has already decided that she wants to watch a movie on Easter morning- ha! With all of the time at home, it’s the perfect time for baking in the kitchen this Easter. These Mini Carrot Cakes are super easy and fun for the littles to decorate too! Keep reading for the full recipe…

How To Make These Mini Carrot Cakes – Step by Step

For the cake:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) oiled cake pans. Place in preheated oven and bake for 25-35 minutes. Cool layers in pans, for approximately 30 minutes before removing.  To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface.

For the frosting:

  • In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat at medium speed until thoroughly blended.

For the assembly:

  • Using a bread knife, carefully cut each cake across the middle making two complete circles, instead of one. Once you have done this to all three cakes, you will have 6 full circles that are half their original height.  Using a 3″ circle cookie cutter, cut out three circles from each cake.
  • Assemble on a serving platter, icing each layer in the middle and topping with a generous heap of icing. You can garnish with candy, sprinkles, coconut or any topping of your choosing.

Carrot Cake Love

If you love carrot cake, you will love this recipe. Each cake is so moist and flavorful, and the cream cheese frosting makes for a sweet and velvety-rich topping! These won’t stick around if there are carrot cake lovers about!

An Easy Mini Cake Recipe

Anyways, today’s recipe is super fun for a lot of reasons. Reason #1: It’s really easy and hard to mess up.  This is Junior Varsity cake baking y’all so no need for fancy supplies or a plethora of skills It makes nine mini naked layer cakes so you can let each of the kids partake in the decorating if you wish!

How To Store These Mini Carrot Cakes

If you are making this for only you, the frosted carrot cake can be stored in the refrigerator. It will keep well for up to 5 days when wrapped with plastic wrap or stored in an airtight container.

Top Tips For These Mini Carrot Cakes

  • You can use pastry or all purpose flour.
  • Use a preheated oven.
  • Allow layers to cool before removing them from the pan.
  • You can garnish with candy, sprinkles, coconut or any topping of your choosing.

Check Out These Other Delicious Desserts

Have you tried these mini carrot cakes? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Mini Easter Naked Layer Carrot Cakes

Delicious and fun mini carrot cakes for easter!
Course Desserts
Cuisine American
Keyword carrot cake, easter cake, mini cakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 mini cakes
Calories 856kcal
Author Jen Pinkston

Ingredients

for the cake:

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 fresh whole eggs
  • 2 cups pastry flour all purpose works too!
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups raw finely shredded carrots
  • 1/2 cup finely chopped walnuts

for the icing:

  • 1 1/2 pounds powdered sugar
  • 12 ounces room temperature cream cheese
  • 1 tablespoon vanilla extract
  • 2 ounces room temperature butter

Instructions

For the cake:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) oiled cake pans. Place in preheated oven and bake for 25-35 minutes. Cool layers in pans, for approximately 1 hour before removing.  To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface.

For the frosting:

  • In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat at medium speed until thoroughly blended.

For the assembly:

  • Using a bread knife, carefully cut each cake across the middle making two complete circles, instead of one. Once you have done this to all three cakes, you will have 6 full circles that are half their original height.  Using a 3" circle cookie cutter, cut out three circles from each cake.
  • Assemble on a serving platter, icing each layer in the middle and topping with a generous heap of icing. You can garnish with candy, sprinkles, coconut or any topping of your choosing.

Nutrition

Calories: 856kcal | Carbohydrates: 146g | Protein: 10g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 128mg | Sodium: 728mg | Potassium: 341mg | Fiber: 5g | Sugar: 122g | Vitamin A: 7899IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg

Photography by Katie Jameson

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  4. Love carrot cake!! I usually make a dessert for easter but I haven’t decided on anything yet. These look so good. WOuld love to add some coconut to them!

    Jennifer
    Effortlessly Sophisticated

  5. cOULD YOU JUST BAKE THIS BATTER IN A SHEET PAN, RATHER THAN 3 ROUND ONES? sEEMS LIKE IT WOULD BE EASIER TO CUT INTO LITTLE CAKES.

    • Jen Pinkston

      03/23/2018

      Hey Linda! Absolutely! My plan was originally to make a three layered full-size cake, which is why I had the three round cakes. I was hesitant to suggest the sheet pan without trying it out myself, but I do think that would work great!

  6. Carrot cake is a must make for easter! Love the addition of the mini eggs.

  7. THESE LOOK SO DELICIOUS AND AMAZING! WHAT A GREAT LITTLE SERVING SIZE AND PRESENTATION. HAPPY EASTER!

    • Jen Pinkston

      03/23/2018

      Thanks friend! Happy Easter to you and your girl squad!

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