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Delicious carrot cake mini stacks with cream cheese frosting on a plate

Carrot Cake Mini Stacks with Cream Cheese Frosting

These adorable Carrot Cake Mini Stacks with Cream Cheese Frosting are fluffy, delicious, and perfect for any gathering. Easiest dessert to whip up with minimal cleanup!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
For the 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, spices, and salt.
  3. In another bowl, mix vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla.
  4. Combine the wet and dry ingredients until just mixed.
  5. Pour 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

These mini stacks last about 3-5 days in the fridge in an airtight container. You can bake the cakes and freeze them without frosting for up to 2 months. Pro tip: Keep an eye on them while baking – overbaked cakes can be dry.