Sweet Sundays // Mini Carrot Cake

There are three types of cakes that ruin every diet plan I ever attempt… chocolate cake, pumpkin (bread) and yes… carrot cake. Carrot cake is so dangerous, because it’s just as satisfying as it is sweet and decadent. I could eat eat it three times a day, breakfast, lunch and dinner. And be perfectly happy. It’s one of the best compliments to that latte I taught y’all to make a little while back and I’m salivating just thinking about having them together NOW. I found this recipe via Martha Stewart and altered it by choosing small cake molds instead of large pans (such as these).


  1. Make the cake: Preheat oven to 350 degrees. Butter the cake pan. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
  2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture (optional: add finely chopped pecans).
  3. Scrape batter into prepared pan, dividing evenly. Bake until golden brown and test with a toothpick inserted into centers to come out clean, about 30 minutes. Let cool in pan on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
  4. Take our cakes and frost the top layer of one before stacking another on top of it and frosting it too. Add carrot shavings, raisins or nuts as a fun garnish!