Name: Mini Carrot Cakes with Cream Cheese Frosting and Orange-Walnut Decoration Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h
Cuisine: British
Ingredients: 20 grams Unsalted butter (melted); 1 tablespoon Plain flour; 180 grams Self-raising flour; 180 grams Light brown sugar; 1.5 teaspoons Ground cinnamon; ½ teaspoon Mixed spice; 1 large Orange (zest only); 2 large Eggs (room temperature, or 3 medium); 180 millilitres Sunflower oil; 1 teaspoon Vanilla extract; 125 grams Carrots (grated); 50 grams Walnuts (finely chopped); 100 grams Unsalted butter (room temperature); 200 grams Icing sugar; 100 grams Full-fat Philadelphia cream cheese (kept cold); Orange food colouring (as needed); Rosemary sprigs (for decoration); 20 grams Walnuts (very finely chopped, for garnish)

Print Recipe· 3.9 from 1 review

If you’re craving a delightful bite-sized treat that’s bursting with cozy flavors, you’re in for a real treat with this Mini Carrot Cakes with Cream Cheese Frosting and Orange-Walnut Decoration Recipe. These charming little cakes combine moist, spiced carrot goodness with a luscious cream cheese frosting, crowned by a playful orange walnut carrot decoration that’s as lovely to look at as it is to taste. Trust me, this is the kind of recipe that’s perfect for sharing with friends or treating yourself to a comforting moment of sweetness any day of the week.

Ingredients You’ll Need

Inside a large white bowl, there is a thick, brown batter mixed unevenly with bright orange shredded carrots and small pieces of light brown nuts. The batter has a smooth but sticky texture with visible chunks. A white spatula with a wooden handle rests inside the bowl, partially covered with batter. The bowl is set on a wooden board and the background has a white marbled texture with hints of a pastel checkered cloth and yellow flowers peeking in from the corner. photo taken with an iphone --ar 4:5 --v 7

What’s amazing about this Mini Carrot Cakes with Cream Cheese Frosting and Orange-Walnut Decoration Recipe is how simple yet thoughtfully chosen the ingredients are. Each one plays a vital role, contributing to the texture, moisture, and balanced flavors that make these mini cakes utterly irresistible.

Unsalted butter (20g melted): Perfect for greasing and ensuring the cakes slip right out of the tin without a hitch.
Plain flour (1 tbsp): Helps with dusting the pans for that flawless release.
Self-raising flour (180g): Gives the mini cakes that light, airy lift.
Light brown sugar (180g): Adds sweetness and a touch of caramel depth.
Ground cinnamon (1.5 tsp): Warms up the flavor profile beautifully.
Mixed spice (½ tsp): Complements the cinnamon with subtle complexity.
Orange zest (from 1 large orange): Brings a fresh citrusy zing that brightens the batter.
Eggs (2 large): Acts as a binder while adding richness and moisture.
Sunflower oil (180ml): Keeps the cakes tender and moist without overwhelming flavor.
Vanilla extract (1 tsp): Enhances all the other flavors gently.
Carrots (125g grated): The star ingredient, delivering natural sweetness and moisture with a lovely texture.
Walnuts (50g chopped): Provides delightful crunch and nutty undertones.
Unsalted butter (100g at room temperature): For making that classic, creamy frosting.
Icing sugar (200g): Sweetens the frosting perfectly and gives it a smooth texture.
Full-fat Philadelphia cream cheese (100g): Adds tang and richness to the frosting, kept cold for best results.
Orange food colouring: Used to create the bright carrot decoration frosting.
Rosemary sprigs: A fresh, fragrant garnish to mimic carrot leaves, adding visual charm.
Walnuts (20g finely chopped): For sprinkling on top and adding extra texture.

How to Make Mini Carrot Cakes with Cream Cheese Frosting and Orange-Walnut Decoration Recipe

Step 1: Preparing Your Bakeware and Ingredients

First things first, preheat your oven to 160°C fan or 180°C conventional. Take two 6-cup mini sandwich pans and generously grease them with the melted butter. Don’t skip sprinkling a little plain flour into each hole—it’s a small step that ensures your mini cakes come out perfectly shaped. Next, grate the carrots and finely chop the walnuts, setting them aside until later.

Step 2: Mixing the Dry Ingredients

In a large bowl, mix together the self-raising flour, light brown sugar, ground cinnamon, mixed spice, and orange zest. Creating a well in the middle gives you a neat space to add wet ingredients and helps everything combine smoothly without overmixing.

Step 3: Whisking the Wet Ingredients

In another bowl, whisk the eggs, sunflower oil, and vanilla extract until fully combined. This mixture brings richness and moisture that balances the dryness of the flour and sugar.

Step 4: Combining Wet and Dry

Pour the wet ingredient mixture into the well of the dry mixture and whisk everything together until smooth. The batter should be well combined but take care not to overmix to keep the mini cakes tender.

Step 5: Folding in Carrots and Walnuts

Gently fold in the grated carrots and chopped walnuts, distributing them evenly throughout the batter. This step guarantees that each bite contains that perfect combo of texture and flavor.

Step 6: Filling and Baking

Evenly divide your batter between the baking tins, filling each cavity about three-quarters full to allow room for rising. Pop them into the oven for 20–22 minutes or until they’re golden and have sprung back when touched lightly. Cool the cakes completely in the tin before carefully running a knife around the edges and pushing them out from underneath for a flawless release.

Step 7: Making the Cream Cheese Frosting

Using an electric mixer, beat the softened butter and icing sugar until soft and fluffy—patience here pays off. If it feels dry, a tiny splash of milk can help. Scoop out two tablespoons of this buttercream and mix it with orange food colouring until wonderfully bright. Set this aside in a piping bag fitted with a small round nozzle. Next, bring the chilled cream cheese into the remaining white buttercream and whisk on low speed until smooth and combined. Don’t overbeat, or it might get runny!

Step 8: Assembling and Decorating

If your mini carrot cakes have domed tops, level them off carefully with a sharp knife. Spread or pipe the cream cheese frosting on half of the cakes, then sandwich them together with their matching halves. Top the mini cakes with more frosting, swirling it with the back of a teaspoon for texture. Sprinkle finely chopped walnuts on each cake, then pipe a triangle-shaped squiggle of the orange buttercream to mimic a carrot. Finish with a sprig of rosemary for that whimsical carrot-top look. And just like that, your stunning Mini Carrot Cakes with Cream Cheese Frosting and Orange-Walnut Decoration Recipe is ready to delight!

How to Serve Mini Carrot Cakes with Cream Cheese Frosting and Orange-Walnut Decoration Recipe

A small cake made of two round light brown layers with a smooth white cream layer in the middle is being gently held by a woman's hand with nails painted in purple tips and small white flower designs. The cake sits on a piece of parchment paper placed on a wooden board. In the background, there are more similar cakes stacked, with a soft white marbled surface underneath and blurred pastel-colored items. The scene is bright and softly lit, showing the cake texture clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the rosemary sprigs mimic carrot leaves beautifully, you could also freshen things up with a dusting of extra cinnamon or a tiny drizzle of honey to complement the warm spices. For an extra festive touch, tiny edible flowers add a splash of color that’s almost too pretty to eat.

Side Dishes

These mini carrot cakes shine on their own, but pairing them with a cup of warmly spiced chai tea or a classic coffee creates a delightful treat experience. If you want to elevate beyond drinks, a scoop of vanilla bean ice cream or a dollop of whipped cream alongside adds a creamy contrast that’s utterly decadent.

Creative Ways to Present

Because these cakes are already bite-sized, they’re fantastic for buffet tables, afternoon teas, or gift boxes. Arrange them on a pretty tiered cake stand with extra sprigs of rosemary and orange zest scattered around for that inviting homemade vibe. You can also pipe personalized messages or tiny carrot shapes on the tops using colored buttercream for birthdays or Easter celebrations.

Make Ahead and Storage

Storing Leftovers

Leftover mini carrot cakes keep beautifully stored in an airtight container in the fridge for up to 4 days. This not only maintains their freshness but also helps the flavors continue to meld, making leftovers even more enjoyable.

Freezing

If you want to prepare these in advance, the mini cakes freeze well before frosting. Once cooled, wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and frost just before serving for that freshly-made taste and texture.

Reheating

To enjoy these cakes warm, take them out of the fridge and let them come to room temperature naturally. If you prefer them a bit warmer, give them a gentle 10-second zap in the microwave but avoid overheating as this can affect the frosting’s texture.

FAQs

Can I use other nuts instead of walnuts?

Absolutely! Pecans or almonds make great alternatives that complement the carrot’s sweetness nicely. Just make sure to chop them finely so they blend well into the batter and topping.

Is it necessary to use cream cheese in the frosting?

While cream cheese adds that signature tang and creaminess, you could substitute with mascarpone or a combination of butter and sour cream if you prefer a milder flavor. The frosting texture might vary slightly.

Can I make these mini carrot cakes gluten-free?

Yes, using a gluten-free self-raising flour blend works well here. Just make sure the blend you choose includes a binding agent like xanthan gum for the best texture.

How do I prevent the cakes from doming too much?

Filling the tins about three-quarters full and baking at the recommended temperature helps keep them level. If they do dome, a simple trim with a sharp knife before frosting gets you a neat finish.

What if I don’t have orange food colouring?

No worries! You can swap in natural options like a tiny bit of carrot juice or beetroot powder mixed into the buttercream for color. Or simply pipe the frosting white and focus on decorative walnuts and rosemary for charm.

Final Thoughts

This Mini Carrot Cakes with Cream Cheese Frosting and Orange-Walnut Decoration Recipe is truly one of those feel-good desserts that bring joy during both everyday moments and special occasions. The tender crumb, spiced warmth, tangy frosting, and whimsical carrot decorations come together to create a memorable bite every time. I can’t wait for you to try it and enjoy these little treasures as much as I do!