Moist Mini Layered Carrot Cakes (with almond flour)

Mini carrot cakes brings a charming twist to the classic dessert, perfect for parties and holidays alike. These treats pack all the flavors of traditional carrot cake into individual, few-bite portions. Their sweet size offers convenience, while their adorable appearance adds a touch of whimsy to any dessert spread.

Carrot cake is one of my all time favorite cakes. Weird, I know because there’s no chocolate. Try some of my other favorite carrot cake recipes like these Carrot Cake Cupcakes, Carrot Cake Overnight Oats and these Carrot Cake Bars!

How Adorable are these Mini Carrot Cakes?!

Mini two-layered carrot cakes are adorable! Irresistible, even! With their petite size and double layers, they exude charm and elegance, making them perfect for any special occasion.

Moist carrot cake layers are sandwiched between creamy frosting, creating a delightful contrast of flavors and textures. These mini delights are not only visually irresistible but also a perfect counterpoint to any chocolate dessert.

What Makes this Cake So Moist?

Carrots! Yes, shredded carrots add moistness to carrot cake. Carrots are naturally high in moisture, and when shredded and incorporated into the cake batter, they release moisture during baking. The carrot juices keep the cake tender and prevents it from becoming too dry or crumbly.

Ingredients for Mini Carrot Cakes

Blanched Almond Flour

Almond flour adds moisture, richness, and a nutty flavor to the carrot cake. It also helps to create a dense and tender crumb. I always go for blanched almond flour as it’s a finer texture than an almond meal that includes the almond skins. Unfortunately there aren’t too many substitutes for almond flour. Cashew flour is a great nutty option but if you’re really in a pinch and don’t have any almond flour, I would just add some extra oat flour.

Oat Flour

Oat flour provides a necessary fluff factor to the cake by mimicking traditional wheat flour and provides structure to the cake.

Arrowroot Powder

Arrowroot powder acts as a binding agent and helps to give the cake a lighter texture.

Baking Soda

Baking soda is a leavening agent that helps the cake to rise by producing carbon dioxide gas when combined with acidic ingredients like apple cider vinegar.

Cinnamon, Nutmeg, Cloves, Ginger

These spices are classic additions to carrot cake, providing warmth, depth of flavor, and a comforting aroma.

Salt

Salt enhances the flavors of the other ingredients and balances out the sweetness of the cake.

Shredded Carrots

Carrots are the star of carrot cake, providing sweetness, moisture, and texture. Don’t just shred the carrots, finely shred the carrots. Use the small hole side on the box grater!

Finely Chopped Walnuts

Walnuts add crunch and a rich, nutty flavor to the cake. They also complement the carrots and spices delightfully. Finely chopping them will make sure the when you cut them into layers the cake won’t crumble.

Eggs

Eggs act as a binder, helping to hold the cake together and provide structure. They also contribute to moisture and richness. I haven’t tested this with vegan eggs or flax eggs, so if you do any experimenting, let me know how it goes!!

Maple Syrup

Maple syrup adds sweetness and a subtle caramel flavor to the cake. It also enhances the overall flavor profile. Honey or agave nectar are a great sub if you don’t have or don’t want to use maple syrup.

Vanilla

Vanilla adds depth of flavor and enhances the sweetness of the cake.

Butter

Butter adds richness, flavor, and moisture to the cake. I always use unsalted butter when baking so we can add the amount of salt we want in later.

Apple Cider Vinegar

Apple cider vinegar reacts with baking soda to help the cake rise and creates a tender crumb.

Milk

Milk adds moisture to the cake batter. You can use traditional dairy milk or feel free to sub in oat milk, almond milk, or your favorite dairy free option!

Coconut Sugar or Brown Sugar

These sugars add sweetness and caramel notes to the cake. They also contribute to the moistness and tenderness of the crumb.

How to Make Mini Carrot Cakes

Grease and flour the baking sheet

Greasing and flouring the baking sheet prevent the cake from sticking to the pan.

Mix dry ingredients

In a medium bowl, whisk together the dry ingredients, including almond flour, oat flour, arrowroot powder, spices (cinnamon, nutmeg, cloves, ginger), baking soda, and salt.

Mix wet ingredients

In a separate bowl, combine the wet ingredients, including eggs, vanilla extract, melted butter, apple cider vinegar, milk, and coconut/brown sugar. Mixing them thoroughly until they are combined.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Over-mixing can lead to a dense or tough cake, so it’s important to stir until the ingredients are just incorporated.

Add carrots and walnuts

Fold in the shredded carrots and chopped walnuts into the batter.

Pour batter into prepared baking sheet

Transfer the cake batter into the greased and floured 9×13 inch baking sheet, spreading it evenly to ensure even baking.

Bake the mini carrot cakes

Place the baking sheet in the preheated oven and bake for 24-26 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so keep an eye on the cake towards the end of the baking time.

Cool the cake

Allow the cake to cool in the pan for 5-10 minutes before turning it out onto a cooling rack to cool completely. Cooling the cake properly helps it firm up and makes it easier to handle.

Cut into circles

Once the cake has cooled completely, use a small circular cutter to cut the cake into as many circles as possible. You should be able to cut out 24 circles (mini cakes!).

Make the Frosting

In a mixing bowl, cream together the softened butter and cream cheese. Use a hand mixer or stand mixer fitted with the paddle attachment to beat them together until creamy and well combined. This usually takes 1-2 minutes on medium speed.

Gradually add powdered sugar to the butter and cream cheese mixture. Start with a small amount (about 1 cup) and beat on low speed until incorporated. Continue adding powdered sugar in batches, beating well after each addition.

Once the powdered sugar is fully incorporated and the frosting is smooth, add vanilla extract and a pinch of salt. The vanilla extract adds flavor, while the salt helps to balance the sweetness and enhance the overall taste of the frosting. Mix until everything is well combined.

Once all the ingredients are added, continue beating the frosting on medium-high speed for an additional 1-2 minutes until it becomes light, fluffy, and smooth.

If the frosting is too thick, you can add a tablespoon of milk or cream at a time until you reach your desired consistency. If it’s too thin, you can add more powdered sugar until it thickens up.

Slice mini carrot cakes in half

Yes you can definitely just frost these mini cakes and be done, but if you want to make layered mini cakes, slice the cake circles in half horizontally to create two layers. This step allows for a filling or frosting to be added between the layers.

Frost and decorate your mini carrot cakes

Frost the mini cakes with cream cheese frosting or your frosting of choice, and top them with decorations according to your preference.

Best Way to Store Leftover Mini Carrot Cakes

Allow cakes to cool completely. Before storing the mini carrot cakes, ensure they have cooled completely to room temperature. This prevents condensation from forming inside the storage container, which can lead to soggy cakes.

Place in an airtight container. Place the mini carrot cakes in an airtight container.

Refrigeration: If you plan to consume the mini cakes within a few days, store them in the refrigerator. They can stay fresh for up to 3-4 days when refrigerated.

Freezing: If you want to store the mini carrot cakes for a longer period, individually wrap and then freeze them instead. Place the wrapped cakes in a single layer in a freezer-safe container or bag to prevent them from sticking together. They can be stored in the freezer for up to 2-3 months.

Thaw and serve. When ready to enjoy the leftover mini carrot cakes, remove them from the refrigerator or freezer and allow them to thaw at room temperature. If frozen, you can also microwave them briefly on low power to speed up the thawing process. Once thawed, you can serve them as is or reheat them gently in the microwave or oven if desired.

Mini Carrot Cake Variations

Add pineapple. Incorporate crushed pineapple into the batter for added sweetness and moisture. Drain the pineapple well before adding it to the batter to avoid excess moisture.

Include raisins or dried cranberries. Fold in a handful of raisins or dried cranberries to add bursts of sweetness and chewiness to the cake.

Incorporate coconut. Add shredded coconut to the batter for extra texture and flavor. You can also sprinkle toasted coconut flakes on top of the frosted cake for decoration.

Infuse with citrus. Add orange zest to the batter for a citrusy twist. You can use an orange glaze over the cooled cake for added citrus flavor.