Past Recipes
Mini Carrot Cakes

Mini Carrot Cakes with Maple–Cream Cheese Frosting and Pecans

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Carrot cake is one of Chef Taylor’s absolute favorite Easter desserts, so she couldn’t resist creating an over-the-top version that’s individually sized. Warmly spiced mini carrot cakes are halved, then layered with a dreamy maple-infused cream cheese frosting. Crunchy toasted pecans bring even more flavor and texture to this mouthwatering sweet. 

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Taylor

    By Chef Taylor

    • Calories 460
    • Protein 6g
    • Total Carb 38g
    • Total Fat 32g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cream cheese
      • 5 ounces
      • cream cheese
    • shredded carrots
      • 1/3 cup
      • shredded carrots
    • sugar
      • 1/3 cup
      • sugar
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • flour
      • 1/2 cup
      • flour
    • baking soda
      • 1/2 teaspoon
      • baking soda
    • ground cinnamon
      • 1/2 teaspoon
      • ground cinnamon
    • ground cloves
      • 1/8 teaspoon
      • ground cloves
    • ground nutmeg
      • 1/8 teaspoon
      • ground nutmeg
    • chopped pecans
      • 1/4 cup
      • chopped pecans
    • jar maple syrup
      • 1
      • jar maple syrup
    • aluminum tins
      • 4
      • aluminum tins

    What You’ll Need

    • canola oil
    • eggs
    • kosher salt
    • 2 baking sheets

    Allergens

    Egg, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 350°F. Place cream cheese in a medium bowl and set aside to soften at room temperature. Roughly chop shredded carrots. Separate 1 egg, placing yolk in a small bowl and discarding white. Reshape aluminum tins, if bent, then grease insides with ¼ teaspoon canola oil each.

    2. Mix wet ingredients

      Mix wet ingredients

      In a large bowl, whisk sugar and ¼ cup canola oil to combine, 1-2 minutes. Add vanilla extract, egg yolk, and 2 tablespoons water and whisk to fully incorporate, 2-3 minutes more.

    3. Finish cake batter

      Finish cake batter

      Add flour, baking soda, spice mix, and ⅛ teaspoon salt to bowl with sugar mixture. Stir gently to just combine, being careful not to overmix. Stir in chopped carrots, then divide cake batter among prepared tins.

    4. Bake cakes and toast pecans

      Bake cakes and toast pecans

      Place tins on a baking sheet and bake until cakes begin to pull away from sides of tins, 18-22 minutes. Meanwhile, place pecans on a separate baking sheet, transfer to oven (with cakes), and toast until golden brown, 4-6 minutes. Set aside.

    5. Make frosting

      Make frosting

      Add maple syrup and ¼ teaspoon salt to bowl with softened cream cheese. Whisk until there are no lumps and frosting is fluffy. Use any remaining downtime to relax—and try not to eat all the frosting before the cakes are ready...

    6. Finish and plate cakes

      Finish and plate cakes

      Let cakes cool for about 5 minutes, remove from tins, and set aside to cool about 10 minutes more. Then, halve cakes crosswise to create tops and bottoms. Spread half of frosting on cake bottoms, stack with cake tops, and finish with remaining frosting. Sprinkle toasted pecans over mini carrot cakes and dig in!

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