Soft, moist mini carrot cake slices that are decorated to look like little carrots… I mean, how cute is that?! The cake is tender and gently spiced with a touch of Chinese 5-spice for a subtle twist, paired with a smooth and tangy cream cheese frosting. These are perfect for spring gatherings, gifting, or just making your dessert feel a little more whimsical.
✨ Recipe Snapshot
EASE • FLAVOR • EFFORT
Ease: ★☆☆ Beginner
Flavor: earthy • tangy creamy • lightly spiced
Active time: ~30 minutes
Total time: ~1 hours 55 minutes
Make-ahead friendly: Yes, you can bake and decorate beforehand
Prep-ahead friendly: Yes, ingredients and frosting can be made ahead
Freezer Friendly: Yes, you can bake the cake and freeze (unfrosted)
Mixing: simple
Cleanup: medium, a few extra dishes to clean up from frosting
Tools: minimal
💡What To Expect:
This is the kind of bake that feels impressive but is actually very approachable
Jump to:
🩵Ease Level & Flavor Profile
Ease level: Easy! Mix, bake, slice, and decorate.
Flavor profile: Cozy, warm spices make this cake so delicious. You won’t even notice the carrots in it!
⭐Recipe Tester/ Reader Spotlight
This is a special spot for those that make the recipe and send me the images so I can place it here :)
✨Step By Step Instructions
Carrot Cake
Step 1: Line your 8” circular baking pan with parchment paper and set aside. Preheat to 350°F (without fan) or 325°F (with fan).
Step 2: In a large bowl, mix wet and dry ingredients (not carrots yet!) until combined. Don't overmix.
Step 3: Gently fold in the shredded carrots until no dry streaks remain. The batter should look thick and evenly mixed.
Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted comes out mostly clean. The center should spring back lightly when touched.
Make Cream Cheese Frosting
Step 1: In a mixing bowl, beat softened butter, sugar, and vanilla extract on medium-high until light and fluffy (2-3 mins).
Pro Tip: This step prevents overmixing later!
Step 2: Mix in softened cream cheese on low until just combined, then whip on medium-high for 30 seconds until fluffy. Stop once smooth, overmixing causes runny frosting!
Step 3: Set aside 2–3 tablespoons of cream cheese frosting and color it green for the “leaves.” Color the remaining frosting orange until it resembles a carrot.
Step 4: Transfer each color into separate piping bags and set aside.
Decorate
Step 1: Using a serrated knife, cut the round cake in half, then rotate and cut it in half again to make 4 wedges. Cut each wedge into 4 smaller pieces to get 16 total slices. Try to keep the slices even for a cleaner look.
Step 2: Starting from the wide end of each cake slice, pipe the orange frosting in a back-and-forth motion while applying even pressure. As you reach the tip, stop squeezing and pull away to create a pointed “carrot” shape. Pipe a few short lines of green frosting at the wide end of each slice to resemble carrot leaves.
Step 3: Repeat with the remaining slices. I love decorating with white chocolate daisies I piped before hand but you can also use edible flowers :)
Enjoy!
📘Recipe
Mini Carrot Cake Slices
Equipment
- 2 Piping bags or sandwich bags
Ingredients
For The Carrot Cake
Dry Ingredients (A):
- 150 grams all purpose flour
- 160 grams brown sugar
- ½ teaspoon Chinese 5 Spice Powder or ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
Wet Ingredients (B):
- 100 grams neutral oil
- 40 grams unsweetened apple sauce
- 2 large eggs
Fold In Last (C):
- 150 grams shredded carrots
For The Cream Cheese Frosting
- 56 grams unsalted butter softened
- 30 grams granulated white sugar
- ½ tablespoon pure vanilla extract or paste
- 1-2 teaspoons lemon juice
- 113 grams cream cheese softened
- Orange and green gel food coloring
Instructions
Carrot Cake:
- Line your 8” circular baking pan with parchment paper and set aside.
- If you’re grating your own carrots: Wash, peel, and finely grate the carrots into a bowl and set aside.
- Preheat to 350°F (without fan) or 325°F (with fan).
- In a large bowl, whisk together all dry ingredients (A) to evenly combine.150 grams all purpose flour, 160 grams brown sugar, ½ teaspoon Chinese 5 Spice Powder, ½ teaspoon fine sea salt, ½ teaspoon baking soda, 1 teaspoon baking powder
- Add the wet ingredients (B) to the dry ingredients. Mix with a rubber spatula until just combined. A few small lumps are okay, do not overmix.100 grams neutral oil, 40 grams unsweetened apple sauce, 2 large eggs
- Gently fold in the shredded carrots until no dry streaks remain. The batter should look thick and evenly mixed.150 grams shredded carrots
- Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted comes out mostly clean. The center should spring back lightly when touched.
- Let the cake cool completely before frosting. While it cools, prepare your cream cheese frosting.
Cream Cheese Frosting:
- In a mixing bowl, beat softened butter, sugar, and vanilla extract on medium-high until light and fluffy (2-3 mins).56 grams unsalted butter softened, 30 grams granulated white sugar, ½ tablespoon pure vanilla extract or paste, 1-2 teaspoons lemon juice
- Pro Tip: This step prevents overmixing later!
- Mix in softened cream cheese on low until just combined, then whip on medium-high for 30 seconds until fluffy. Stop once smooth, overmixing causes runny frosting!113 grams cream cheese softened
- Set aside 2–3 tablespoons of cream cheese frosting and color it green for the “leaves.” Color the remaining frosting orange until it resembles a carrot. Transfer each color into separate piping bags and set aside.Orange and green gel food coloring
- For perfect piping frosting texture, refrigerate 20-30 mins before piping/spreading.
Decorate Carrot Cake:
- Using a serrated knife, cut the round cake in half, then rotate and cut it in half again to make 4 wedges. Cut each wedge into 4 smaller pieces to get 16 total slices. Try to keep the slices even for a cleaner look.
- Snip a small opening at the tip of the piping bag. Starting from the wide end of each cake slice, pipe the orange frosting in a back-and-forth motion while applying even pressure. As you reach the tip, stop squeezing and pull away to create a pointed “carrot” shape.
- Pipe a few short lines of green frosting at the wide end of each slice to resemble carrot leaves.
- Repeat with the remaining slices. Serve right away or store in an airtight container in the fridge for up to 4 days. You did it! So cute!
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