Mini Carrot Cake with Brown Butter Cream Cheese Frosting
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter
at room temperature
- 1/4 cup neutral oil)
(such as avocado, grape seed oil or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup buttermilk
shaken
- 1 1/4 cups grated carrots
- 3/4 cup roughly chopped walnuts
- 6 tablespoons unsalted butter
cubed
- 5 ounces cream cheese
at room temperature
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 1 1/2 cups + 6 tablespoons powdered sugar
divided
- 2 teaspoons heavy cream
Directions
- 1
Preheat oven to 350 degrees F. Grease a 8x8-inch baking pan. I also like to line my baking pan with a parchment just to make sure nothing sticks.
- 2
Cube up butter. In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Pour it in a freezer-safe bowl and stir to cool it down.
- 3
Scoop out two tablespoons of frosting and add it to a small bowl. Repeat this with another two tablespoons of frosting. You'll have two bowls of frosting.
- 4
Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go.
Mini Carrot Cake with Brown Butter Cream Cheese Frosting
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About this Recipe
Craving a delightful, perfectly portioned dessert for a special occasion or a cozy evening? This Mini Carrot Cake with Brown Butter Cream Cheese Frosting is your answer. It's the ultimate small batch dessert, bringing all the beloved flavors of classic carrot cake into a perfectly sized treat.
What truly sets this recipe apart is the brown butter cream cheese frosting—it's incredibly rich, tangy, and boasts a depth of nutty flavor that's absolutely to die for! Coupled with the cake's moist texture and aromatic spices, it elevates a familiar favorite to something truly special. The careful balance of spices, fresh carrots, and crunchy walnuts ensures every bite is bursting with flavor.
Prepare for a truly super flavorful experience. The cake itself is incredibly moist and tender, thanks to a combination of both butter and neutral oil, creating a delicate crumb that melts in your mouth. You'll taste the warm embrace of ground cinnamon, freshly ground nutmeg, and a hint of ginger, perfectly complementing the sweetness of brown sugar and the earthiness of shredded carrots. Each mini cake is studded with roughly chopped walnuts, adding a delightful textural contrast. The crowning glory is that irresistible brown butter cream cheese frosting, which adds a complex, caramelized note to the classic creamy tang, making for an unforgettable spring or Easter dessert.
Customization & Variations
For those with nut allergies or preferences, you can easily omit the chopped walnuts from the cake batter. If you don't have buttermilk on hand, a simple homemade substitute can be made with milk and a splash of lemon juice or vinegar. Feel free to adjust the spice levels to your liking, perhaps adding a touch more cinnamon or ginger for an extra kick.
These mini carrot cakes are perfect for celebrating Easter, spring gatherings, or simply when you desire a comforting, homemade dessert without committing to a large cake. Serve them as the centerpiece of a dessert platter or enjoy them individually for a truly satisfying treat.