Mini Carrot Cakes

Servings: About 7 mini cakes

Cake

• 2 cups flour
• 1 ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• ½ cup canola oil
• 3 eggs
• ½ cup granulated sugar
• 1 ¼ cups light brown sugar
• ½ tsp vanilla extract
• 2 cups carrots, shredded, lightly squeezed with paper towel to remove excess water
• Coconut, toasted, optional
• Carrot sprinkles, optional

Frosting

• 1 stick butter, softened
• 8 ounces cream cheese, softened
• 4 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 3 tbsp milk 2%

1. Preheat oven to 350 degrees and line a 17x12x1 inch rimmed baking sheet with parchment paper, making sure it covers the whole bottom of the baking sheet. Lightly grease.
2. In a medium sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a separate large bowl, whisk together canola oil, eggs, sugars, and vanilla extract until smooth. Use a spatula to fold in shredded carrot, then gradually add dry ingredients, folding to combine but being careful not to overmix.
4. Pour batter on to baking sheet, then use a spatula to carefully evenly spread out the batter, ensuring the top is as flat as possible.
5. Bake for approximately 17-18 minutes, or until a toothpick inserted comes out clean. If your oven temperature is not even, you may have to very careful rotate the baking sheet part way through if you notice part of it baking more quickly. Remove from oven and let cool completely. Meanwhile, line 2 additional baking sheets with parchment paper. Once the cake is cool, use a 2 1/2 inch biscuit cutter to carefully cut roughly 21 circles out of the cake. Place the circles on the baking sheets and place in the freezer while you make the frosting. This will make the cakes much easier to assemble and decorate.
6. While the mini cakes are in the freezer, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using a hand mixer. Beat on high for 1-2 minutes, scrape down sides and bottom of bowl, then continue beating for 1-2 additional minutes or until no lumps remain. Add in the powdered sugar, milk (I recommend starting with 1 tablespoon and adding more if needed), and vanilla, mix on low speed until combined, then increase speed to high and beat for 2-3 minutes until pale and fluffy.
7. See note regarding parchment paper. Remove 1 of the baking sheets from the freezer. Assemble each cake by placing one round on a piece of parchment paper, spreading some of the frosting on, placing on another round, spreading some frosting on that layer, then topping with a third round. Coat the three-layer cake in a thin layer of frosting for a crumb coat. Repeat with remaining rounds on the first baking sheet, place each cake in freezer, then repeat with remaining rounds in freezer. Once the cakes all have their crumb coating, remove each from the freezer one at a time, then add a second layer of frosting until smooth. Top the bottom and top with toasted coconut, then add carrot sprinkles if using.

NOTES

I find it can be a little messy to frost the cakes on what you are planning on serving them/storing them in the fridge on, so I find it easiest to cut out 7 parchment paper squares (larger than the cake rounds) and frost each cake on these squares. Once decorated, lift the cake and piece of parchment paper and hold it in one hand, then use your other hand to peel back the parchment paper, then place the cake on the serving plate(s).

Prep Time: 1 hour 40 minutes (including cooling and freezing time)

Cook Time: 20 minutes

Total Time: 2 hours