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Carrot Cake Mini Stacks with Cream Cheese Frosting

Delightful layered mini cakes filled with classic carrot cake flavors and topped with smooth cream cheese frosting.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the mini cakes
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots Use freshly grated carrots.
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
For the cream cheese frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease mini cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix together oil, eggs, grated carrots, crushed pineapple, and vanilla.
  4. Combine the wet and dry ingredients until just mixed.
  5. Pour the batter into prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool completely.
Frosting
  1. For the frosting, beat together cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla, mixing until creamy.
Assembly
  1. Layer cooled mini cakes with frosting in between each layer and frost the top.
  2. Serve and enjoy your adorable layered dessert!

Notes

Let the cakes cool completely before frosting; this ensures that the frosting stays fluffy. You can add chopped nuts or raisins to the batter for extra flavor and texture.