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Mini Carrot Cake with Brown Butter Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pieces
Calories 250
A delightful mini carrot cake topped with rich brown butter cream cheese frosting, perfect for a cozy treat or special occasion.

Ingredients

Dry Ingredients

  • 250 g all-purpose flour
  • 5 g baking powder
  • 2.5 g baking soda
  • 5 g ground cinnamon
  • 2.5 g ground nutmeg
  • 2.5 g salt

Wet Ingredients

  • 200 g granulated sugar
  • 100 g packed brown sugar
  • 120 ml vegetable oil
  • 2 large eggs
  • 5 ml vanilla extract

Carrots and Nuts

  • 200 g grated carrots (lightly packed)
  • 50 g chopped nuts (walnuts or pecans) (optional)

Frosting

  • 115 g unsalted butter
  • 225 g cream cheese, softened
  • 400 g powdered sugar
  • 5 ml vanilla extract
  • 15-30 ml milk or cream (as needed)

Instructions 

  • Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  • Mix dry ingredients in one bowl; beat wet ingredients in another. Combine, then fold in carrots and nuts.
  • Fill muffin cups 2/3 full and bake for 20-25 minutes. Cool before frosting.
  • Make brown butter: melt butter over medium heat until golden and nutty, then cool slightly.
  • Beat cream cheese, add powdered sugar, browned butter, vanilla, and milk until fluffy. Frost cooled cakes.

Notes

Ensure cakes are completely cooled before frosting to prevent melting.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, carrot, frosting