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Mini Carrot Cake with Brown Butter Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 250
A delightful mini carrot cake topped with rich brown butter cream cheese frosting, perfect for a cozy treat or special occasion.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Carrots and Nuts

  • 2 cups grated carrots (lightly packed)
  • 1/2 cup chopped nuts (walnuts or pecans) (optional)

Frosting

  • 8 oz unsalted butter
  • 225 g cream cheese, softened
  • 3 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk or cream (as needed)

Instructions 

  • Preheat oven to 350°F (175°C). Grease or line a muffin tin. Mix dry ingredients. Beat sugars, oil, eggs, vanilla; combine with dry. Fold in carrots and nuts. Fill muffin cups and bake 20–25 minutes. Cool.
  • Make browned butter: melt butter until golden and nutty. Cool slightly. Beat cream cheese, add powdered sugar, browned butter, vanilla. Adjust with milk if needed.
  • Once cooled, frost muffins generously. Garnish as desired.

Notes

Ensure the cakes are completely cooled before frosting to prevent melting.
Calories: 250kcal
Cost: $15
Course: Dessert
Keyword: cake, carrot, frosting