Mini Olive Oil Carrot Cakes with the Creamiest Cream Cheese Frosting

These Mini Olive Oil Carrot Cakes are incredibly moist, perfectly spiced, and naturally sweetened with a hint of citrus.

The olive oil adds richness while keeping the cakes light, and the cream cheese frosting is the smoothest, creamiest topping to complement the flavors. These adorable cakes are perfect for individual servings at brunch, birthdays, or special occasions!

Kitchen Equipment Needed

• Muffin tin or mini cake pans
• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Grater (for carrots)
• Spatula
• Piping bag (optional, for frosting)

Ingredients Overview

• Olive Oil: Adds moisture and a delicate fruity flavor.
• Carrots: Provide natural sweetness and texture.
• Spices: Cinnamon and nutmeg enhance the warm flavors.
• Cream Cheese Frosting: A rich, tangy, and smooth topping.

Ingredients

For the Mini Carrot Cakes

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup olive oil
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened applesauce (or Greek yogurt)
• 1 1/4 cups grated carrots
• 1/3 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)

For the Creamiest Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (for extra creaminess)

Directions

Step 1: Prepare the Mini Cakes

1. Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk olive oil, brown sugar, eggs, vanilla extract, and applesauce until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in grated carrots, nuts, and raisins if using.
6. Divide the batter evenly among the muffin cups or mini cake molds.

Step 2: Bake the Cakes

1. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
2. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

1. In a mixing bowl, beat softened cream cheese and butter until smooth and fluffy.
2. Add powdered sugar and vanilla extract, mixing until combined.
3. Pour in heavy cream and beat until the frosting is light and creamy.

Step 4: Frost & Serve

1. Pipe or spread the cream cheese frosting onto the cooled mini cakes.
2. Garnish with extra chopped nuts or grated carrots if desired.
3. Serve immediately or refrigerate until ready to enjoy!

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (per mini cake, ~12 servings)

• Calories: ~250
• Fat: ~14g
• Carbohydrates: ~30g
• Protein: ~3g

Expert Tips

• For Extra Moisture: Use finely grated carrots and don’t overmix the batter.
• Frosting Too Soft? Chill for 10-15 minutes before piping.
• Make It Lighter: Swap half the oil for more applesauce.

FAQs

Can I use a different oil instead of olive oil?
Yes! Avocado oil or melted coconut oil works well.

How do I store these mini cakes?
Keep them in an airtight container in the fridge for up to 5 days.

Can I freeze these cakes?
Yes! Freeze unfrosted cakes for up to 2 months, then thaw and frost before serving.

Storing & Freezing

• Storing: Keep in the fridge for up to 5 days.
• Freezing: Store unfrosted cakes in an airtight container for up to 2 months.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free Frosting: Swap cream cheese and butter for dairy-free alternatives.
• Coconut Carrot Cakes: Add shredded coconut to the batter for extra texture.

Mini Olive Oil Carrot Cakes with the Creamiest Cream Cheese Frosting

These **Mini Olive Oil Carrot Cakes** are incredibly moist, perfectly spiced, and naturally sweetened with a hint of citrus.

Print Recipe Pin Recipe

Equipment

• - Muffin tin or mini cake pans
• Mixing bowls
• - Whisk or hand mixer
• Measuring cups and spoons
• - Grater (for carrots)
• Spatula
• - Piping bag (optional, for frosting)

Ingredients

  

• #### **For the Mini Carrot Cakes**
• - 1 1/4 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1 teaspoon cinnamon
• - 1/4 teaspoon nutmeg
• - 1/2 cup olive oil
• - 1/2 cup brown sugar packed
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - 1/4 cup unsweetened applesauce or Greek yogurt
• - 1 1/4 cups grated carrots
• - 1/3 cup chopped walnuts or pecans optional
• - 1/4 cup raisins optional
• #### **For the Creamiest Cream Cheese Frosting**
• - 8 oz cream cheese softened
• - 1/4 cup unsalted butter softened
• - 1 cup powdered sugar
• - 1 teaspoon vanilla extract
• - 1 tablespoon heavy cream for extra creaminess

Instructions

 

• #### **Step 1: Prepare the Mini Cakes**
• Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake pans.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a large bowl, whisk olive oil, brown sugar, eggs, vanilla extract, and applesauce until smooth.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in grated carrots, nuts, and raisins if using.
• Divide the batter evenly among the muffin cups or mini cake molds.
• #### **Step 2: Bake the Cakes**
• Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• #### **Step 3: Make the Cream Cheese Frosting**
• In a mixing bowl, beat softened cream cheese and butter until smooth and fluffy.
• Add powdered sugar and vanilla extract, mixing until combined.
• Pour in heavy cream and beat until the frosting is light and creamy.
• #### **Step 4: Frost & Serve**
• Pipe or spread the cream cheese frosting onto the cooled mini cakes.
• Garnish with extra chopped nuts or grated carrots if desired.
• Serve immediately or refrigerate until ready to enjoy!