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Rachel White

Mini Vegan Carrot Cake

Mini Vegan Carrot Cake delivers moist spiced carrot cake and creamy dairy-free frosting in charming small portions. It is festive, elegant, and perfect for parties or gifting.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 mini cakes
Course: Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 2 cup vegetable oil
  • 1 cup almond milk
  • 2 cups carrots finely grated
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 2 tsp salt
Frosting
  • 8 oz vegan cream cheese softened
  • 1 4 cup vegan butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Round Cutter
  • Whisk
  • Spatula
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and line a sheet pan. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, sugar, and carrots together. Fold into dry mix until just combined.
  3. Spread batter in pan. Bake until golden and a tester comes out clean.
  4. Cool cake fully, then cut small rounds or squares. Beat frosting until smooth and fluffy.
  5. Stack pieces with frosting between layers and on top. Chill briefly for neat assembly.

Notes

For softer texture, avoid overbaking and keep layers covered. For crisper edges, bake a few minutes longer. Freeze unfrosted cake pieces tightly wrapped up to 2 months. Chill pieces before stacking for easier assembly. Add walnuts, raisins, orange zest, or coconut for flavor changes. Store covered in the refrigerator up to 5 days.