The best mini carrot cake recipe with pineapple and pecans! This 6 inch carrot cake recipe shows you how to make a mini carrot cake with brown butter cream cheese frosting!
EQUIPMENT YOU MAY NEED
6-inch round cake pan
stand mixer
hand mixer
light-colored sauté pan
parchment paper
6-inch silicone cake pan liners
mixing bowls
measuring cups and spoons
box grater
vegetable peeler
INGREDIENTS
baking spray
¾ cup (94 g) all-purpose flour
¾ teaspoon (3 g) baking powder
¼ teaspoon (1 g) baking soda
½ teaspoon (1 g) ground cinnamon
¼ teaspoon (1 g) ground ginger
⅛ teaspoon (1 g) ground nutmeg
pinch ground cloves
¼ teaspoon (2 g) salt
3 tablespoon (30 g) toasted pecan halves – chopped, plus more for topping (see note)
1 large egg – room temperature
½ cup (110 g) dark brown sugar – packed
⅓ cup (67 g) granulated sugar
½ teaspoon (2 ml) pure vanilla extract
¼ cup (55 g) vegetable oil
3 tablespoon (44 g) crushed pineapple – well-drained
⅔ cup (85 g) carrots – freshly grated
Brown Butter Cream Cheese Frostingµ
6 oz (170 g) full-fat cream cheese – room temperature
6 tablespoon (84 g) salted butter – browned, then solidified to room temperature (see note)
1 teaspoon (5 ml) pure vanilla extract
2½ cups (294 g) powdered sugar
INSTRUCTIONS
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