Mini Olive Oil Carrot Cakes With Cream Cheese Frosting Recipe

American Dessert

Mini Olive Oil Carrot Cakes with Cream Cheese Frosting

These tender, lightly spiced carrot cakes shine with extra virgin olive oil and silky cream cheese frosting, perfect for birthdays or a cozy weekend treat.

As soon as you open the oven, the warm, sweet spice and earthy carrot scent wraps around the kitchen, and the soft little cakes look like tiny sunny pillows.

I love making these when the weather turns cooler or when I want a simple dessert that feels special without any fuss.

A few years ago I started using a bit of olive oil instead of butter, and the cakes stayed incredibly moist with a delicate crumb that everyone kept asking for.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time18 mins

🕐Total Time1 hr 40 mins (includes cooling and chilling)

🍰Servings12 mini cakes

🇺🇸CuisineAmerican

🔢Calories~210 per mini cake with frosting

Ingredients

Carrot Cake

1 cup (120 g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of fine salt

3 large eggs

3/4 cup (150 g) granulated sugar

1/2 cup (120 g) packed brown sugar

1/3 cup (120 ml) extra virgin olive oil

1 teaspoon vanilla extract

1/2 cup (60 g) finely grated fresh carrot

1/4 cup (40 g) chopped pecans or walnuts (optional)

Cream Cheese Frosting

4 ounces (115 g) cream cheese, softened

2 tablespoons (28 g) unsalted butter, softened

1 1/2 cups (180 g) powdered sugar

1/2 teaspoon vanilla extract

Pinch of fine salt

Substitutions & Variations

★You can use neutral oil like canola instead of olive oil if you prefer a lighter flavor.

★Gluten free flour blend works well here with the same measurements for a gluten free version.

★If you do not have brown sugar, use all granulated sugar and add 1 tablespoon of molasses.

★Chopped toasted almonds or sunflower seeds make a nice nut free crunch.

★For a tangier frosting, add 1 tablespoon of lemon juice or full fat Greek yogurt.

Step-by-Step Instructions

1

Preheat and prep

Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease the cavities lightly so the cakes pop out easily.

2

Whisk dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.

3

Beat wet ingredients

In a large bowl, beat the eggs, granulated sugar, brown sugar, olive oil, and vanilla with a hand mixer or whisk until pale, smooth, and slightly thick.

4

Combine mixtures

Pour the dry ingredients into the wet ingredients in batches and stir gently until just combined; the batter will be thick and glossy.

5

Fold in carrot and nuts

Using a spatula, fold in the grated carrot and chopped nuts if using, making sure there are no streaks of dry flour.

6

Fill liners

Divide the batter evenly among the mini muffin liners, filling each about two thirds full so the cakes have room to rise.

7

Bake

Bake for 16 to 20 minutes, or until the tops are springy and a toothpick inserted into a cake comes out with just a few moist crumbs.

8

Cool cakes

Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting, or they will melt the frosting.

9

Make frosting

In a medium bowl, beat the softened cream cheese and butter until smooth, then add the powdered sugar, vanilla, and salt and beat until light and spreadable.

10

Frost and finish

Spread or pipe a small amount of frosting over each cooled cake, then sprinkle with a little extra fine salt or crushed nuts for a polished look.

Pro Baker Tips

✓For extra flavor, toast your chopped nuts in a dry skillet for a few minutes before adding them to the batter.

✓If the frosting is too stiff, add 1 teaspoon of milk or heavy cream at a time until you reach a smooth, pipeable texture.

✓These cakes freeze beautifully; wrap them tightly and thaw in the fridge overnight before frosting.

Storage & Serving Notes

◆Store frosted cakes in an airtight container in the refrigerator for up to 5 days.

◆Keep unfrosted cakes at room temperature for 2 days or freeze for up to 1 month.

Serving Suggestions

Serve these petite cakes on a pretty plate with a sip of tea or coffee for a delightful afternoon moment.

›Drizzle a tiny extra swirl of frosting on top for a restaurant style finish.

›Pair with a simple arugula salad for a sweet and savory brunch spread.

›Add a candied carrot ribbon or small berry on top for a festive touch.

Frequently Asked Questions

Can I make these ahead and frost later?

Yes, bake and cool the cakes fully, then store them in an airtight container at room temperature for up to 2 days. Frost just before serving for the best texture.

Why did my cakes turn out dense?

Overmixing the batter or underbaking can cause density. Mix until just combined and check doneness early, as oven temperatures vary.

Can I use olive oil in the frosting?

It is not recommended to replace butter with olive oil in the frosting, as it will change the flavor and stability. Use high quality cream cheese and butter for the best results.

How do I get a neat, mini cupcake shape?

Use a small cookie scoop to portion the batter and avoid overfilling the liners; this creates more even domes for a polished look.

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Go Make It!

I hope you enjoy making and sharing these Mini Olive Oil Carrot Cakes with Cream Cheese Frosting; they are gentle on the palate, lovely to look at, and perfect for any small celebration or quiet afternoon treat.