This mini pineapple carrot cake is perfect for smaller gatherings for Easter! The 6-inch cake is moist, full of fresh carrots, and sweetened with diced pineapple. The cake is finished with a light cream cheese frosting and a candied nut topping.
Mini Pineapple Carrot Cake
I think that says it all. This mini 6-inch carrot cake is undoubtedly moist – thanks in part to the pineapple and sweet carrots. But it also has a wonderfully soft texture, that only a cake should have.
And just like peas and carrots go together, so do carrots and cream cheese. I suppose you could try a different frosting – like creamy butter-free vanilla frosting or rich caramel dairy-free frosting. But I think you should give the cake a try with the cream cheese frosting first!
Does Carrot Cake Have To INclude Pineapple?
I have seen that pineapple is a controversial ingredient in carrot cake. Because I happen to like pineapple in my carrot cake (it’s a childhood thing), and of course my pineapple upside-down cake, it only seemed fitting my recipe include it. But if pineapple is not your thing, give my gluten free carrot cake cupcakes or carrot and orange donuts a try!
However, I suppose it is a matter of preference. I believe the origination of carrot cake did not include pineapple, but it has become an added ingredient over time. Pineapple does add more sweetness and texture, along with a little controversy!
Mini Easter Cake for Two
Smaller-portion desserts have gained some popularity over the last year. Would seem fitting since we are participating and hosting smaller gatherings for celebrations and holidays. And with Easter and other Spring celebrations, we still want (and deserve) delicious desserts!
That said, even if you are not socially distancing, maybe you just want a smaller cake for you and a cake buddy to celebrate Easter.
Why You’ll Love This Cake
- 6-Inch Mini Cake – Even though the cake is small, it packs mighty flavor! The cake serves two people, though it can easily serve 4 – 6 people depending on how big you want your slice. In my house of two, we usually get 6 slices out of the mini cakes.
- Easy – Aside from grating some carrots and making candied nuts, the cake comes together easily. You can even save a bowl by sifting your dry ingredients right over the top of the cake.
- Moist – The grated carrots, pineapple, and oil keep the cake moist. The texture of the cake is tender and soft. Yet the cake is sturdy enough to support the delicious cream cheese frosting (or icing – depending on what you like to call the yumminess on top of a cake! 🙂 ).
- Bright Flavor – Fresh carrots are the way to go. And I mean regular-sized carrots. Not the baby carrots that come in a bag. There is a sweetness in carrots that is reminiscent of all the bright Spring flavors. This may be another reason why we love Carrot Cake for Easter!
Mini Carrot Cake Ingredients
- Fresh Carrots
- Pineapple
- All-Purpose Flour
- Baking Powder and Baking Soda
- Salt
- Ground Cinnamon, Ginger, and Nutmeg
- Granulated Sugar
- Light Brown Sugar
- Neutral Oil
- Vanilla Extract
- Egg
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
Tips For Making A Mini Carrot Cake
- Use fresh carrots – I can’t imagine the small packaged or pre-shredded carrots will impart any flavor.
- Pineapple – I used canned pineapple, but fresh pineapple would be equally delicious.
- Bring the cream cheese to room temp – Cold cream cheese is hard to mix to smooth.
- Sweeten the frosting to taste – You may decide you want more or less sweetness in your frosting. I found 1/4 for this batch just right.
- Be careful while making the candied nuts – Hot sugar is well, hot. Use a silicone spatula to mix the nuts and sugar and don’t touch the hot sugar!
- Storing the cake – If you have leftover, I recommend covering the cake with a cake dome or plastic wrap and refrigerating because of the cream cheese frosting.
Mini Pineapple Carrot Cake
Equipment
Ingredients
Carrot Cake
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 tablespoons canola oil (or any neutral oil)
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2/3 cup fresh carrots, grated (about 2 medium carrots)
- 1/3 cup canned pineapple chunks, drained well and diced small (optional)
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/4 cup powdered sugar (more or less to taste)
- 1/2 teaspoon vanilla extract
Candied Nut Topping
- 2 ounces pecans and walnuts (or any nut)
- 2 tablespoons granulated sugar
Instructions
Carrot Cake
- Use a box grater to grate the carrots. Drain the canned pineapple.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Cut a piece of parchment paper to fit to bottom of a 6-inch round cake pan. Lightly grease the pan and paper.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.1/2 cup + 1 tablespoon all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- In a medium mixing bowl, add the sugars, oil, and vanilla extract. Whisk to combine. Add the egg and whisk until incorporated.1/4 cup granulated sugar, 1/4 cup light brown sugar, 3 tablespoons canola oil, 1 large egg, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet ingredients. Use a spatula to fold the dry ingredients into the wet ingredients until no dry streaks remain. Add the grated carrots and diced pineapple and stir until just incorporated.2/3 cup fresh carrots, grated, 1/3 cup canned pineapple chunks, drained well and diced small
- Pour the cake batter into the prepared cake pan and smooth out the top with the spatula. Bake the cake for 25 to 30 minutes, or until the cake is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
- Cool the cake in the pan set on a wire cooling rack for at least 10 minutes. Then, invert the cake onto the wire rack and carefully remove the parchment if it stuck to the cake. Flip right side up and allow the cake to cool completely on the rack.
Cream Cheese Frosting
- While the cake is baking and cooling, make the frosting and candied nuts.
- In a small mixing bowl, add the cream cheese and butter. Use a hand mixer and beat on medium speed until the mix is creamy and smooth. Add the powdered sugar and vanilla extract. Beat for 2 to 3 more until the sugar is incorporated and the frosting is fluffy. Note – Add more powdered sugar 1 tablespoon at a time if you like thicker or sweeter frosting.4 ounces cream cheese, room temperature, 1/4 cup unsalted butter, room temperature, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
- I recommend refrigerating the frosting until ready to frost the cake.
Candied Nut Topping
- Line a small baking sheet with a silicone mat or piece of parchment paper.
- In a small skillet pan, add the whole nuts and sugar. Over medium heat, use a silicone spatula to constantly stir and coat the nuts with the sugar as it melts. This should only take about 2 to 3 minutes. Do not over cook as the sugar and nuts can burn.2 ounces pecans and walnuts, 2 tablespoons granulated sugar
- Carefully pour the candied nuts onto the prepared baking sheet and use the spatula to spread the nuts into a single layer. Cool completely. As the nuts cool, the sugar with harden and coat the nuts like candy. You can leave the nut whole, or rough chop them.
- Assemble the cake – Place your cooled cake on a serving dish. Spread the frosting on the cake, then sprinkle the top with the candied nuts.
- The frosted cake can sit at room temperature for up to 8 hours. Beyon that and I recommend covering and rerigerating because of the frosting.
RECIPE NOTES
- Serving Size – This is a small batch recipe for a 6-inch cake. I have not tested doubling the recipe to make a larger cake.
- Yield – The 6-inch cake will yield 4 to 6 cake slices.
- Pineapple – The pineapple provides sweetness and moisture to the cake. You can omit it if you prefer.
- Storage – The cake can sit at room temperature for up to 8 hours. Beyond that, I recommend covering and refrigerating it because of the frosting.
- Freezing – The unfrosted cake can be frozen for up to 3 months. Wrap in plastic then place in a freezer bag. Thaw in the refrigerator then bring to room temp to frost.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!