Mini Carrot Cakes with Coconut Buttercream Recipe

If you adore the cozy flavors of classic carrot cake but want something that’s perfectly portioned and irresistibly charming, then this Mini Carrot Cakes with Coconut Buttercream Recipe will quickly become your go-to dessert. These little gems pack all the warm spices, moist shredded carrots, and crunchy walnuts you love, all topped off with a luxuriously smooth coconut buttercream that elevates this treat to a whole new level of deliciousness. Whether you’re entertaining a crowd or craving a personal sweet bite, these mini cakes bring festive joy and a tropical twist in every forkful.

Ingredients You’ll Need

The magic of these mini carrot cakes lies in their simple, thoughtfully selected ingredients. Each one plays a special role — the flour forms the soft cake base, the brown sugar adds caramel warmth, and the shredded coconut in both the cake and buttercream gives a subtle nutty sweetness that truly sings.

• 2 1/4 cups all-purpose flour: The foundation for a tender, sturdy cake texture that holds up beautifully when sliced into rounds.
• 1 cup packed light brown sugar: Adds moistness and a deep, caramel flavor that’s essential to an authentic carrot cake experience.
• 1/2 cup sweetened shredded coconut: Infuses subtle coconut flavor and a hint of chewiness that’s delightfully unexpected.
• 1/4 cup granulated sugar: Balances the brown sugar with just enough sweetness and helps with cake browning.
• 2 tsp. baking soda: This leavening agent ensures your mini cakes rise perfectly and stay light.
• 2 tsp. ground cinnamon: The warm spice at the heart of every beloved carrot cake.
• 3/4 tsp. kosher salt: Enhances all the sweet and spice notes and balances the flavor.
• 1/2 tsp. ground ginger: Adds a subtle zinginess to complement the cinnamon.
• 1/4 tsp. ground nutmeg: A pinch for that classic autumnal depth.
• 3 large eggs: Binds the ingredients and adds richness for a moist crumb.
• 1 cup canola oil: Keeps the cakes tender and moist without overpowering flavor.
• 1/2 cup whole milk: Adds creaminess and helps combine the batter smoothly.
• 1 1/2 cups shredded carrots (from 2 large peeled carrots): The star of the show, fresh and sweet for that authentic carrot cake bite.
• 1/3 cup finely chopped toasted walnuts: For a crunchy texture contrast and nutty delights.
• 1/3 cup golden raisins, finely chopped: A sweet burst of chewiness that lifts every bite.
• 1 1/2 cups unsalted butter, softened: Base of the luscious coconut buttercream topping that’s heavenly smooth and silky.
• 2 1/2 tsp. vanilla extract: Pure vanilla to round out the buttercream’s flavor.
• 1/2 tsp. kosher salt: Just enough to make the frosting’s sweetness pop.
• 1/2 tsp. coconut extract (optional): To enhance the tropical flair if you want a coconut lover’s dream.
• 6 cups powdered sugar: Gives the buttercream its sweet, creamy consistency.
• 3-4 Tbsp. well-shaken and stirred coconut milk: Thins the frosting to a perfect spreadable or pipeable texture with a hint of coconut richness.
• Toasted sweetened shredded coconut: For garnishing and adding a final wow factor of crisp, toasted coconut flavor.

How to Make Mini Carrot Cakes with Coconut Buttercream Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F and lining a large rimmed baking sheet with parchment paper to ensure your mini cakes bake evenly and come off easily. In a large bowl, combine your dry ingredients—flour, brown sugar, shredded coconut, granulated sugar, baking soda, cinnamon, salt, ginger, and nutmeg—and stir them together. This mixture is the flavor base, rich with spices that will fill your kitchen with the most inviting aroma.

Step 2: Mix the Wet Ingredients and Combine

Whisk eggs, canola oil, and whole milk together in a separate bowl until smooth and integrated. Slowly pour this wet mixture into your dry ingredients, stirring gently until combined and smooth, but don’t overmix. The batter should have a velvety texture ready to be loaded with the fresh shredded carrots, toasted walnuts, and chopped golden raisins. Fold these in carefully to distribute the flavors and textures evenly.

Step 3: Bake and Cool the Cake

Spread your batter evenly over the prepared baking sheet using a spoon or offset spatula. Bake in the preheated oven for 15 to 20 minutes, remembering to rotate the pan halfway through for even browning. You’ll know it’s ready when a wooden pick inserted into the center comes out clean. Once baked, let the cake cool completely on a wire rack so it firms up nicely before cutting.

Step 4: Prepare the Coconut Buttercream

While the cake cools, whip up the coconut buttercream. Beat the softened butter with vanilla extract, salt, and optional coconut extract until light and fluffy. Gradually add powdered sugar in batches, alternating with spoonfuls of coconut milk to achieve a creamy, spreadable consistency that’s irresistibly silky. This frosting is the decadent finishing touch that sets these mini carrot cakes apart.

Step 5: Cut and Assemble Mini Carrot Cakes with Coconut Buttercream Recipe

Using a 2 1/2-inch round cookie cutter, cut the cooled cake into neat mini rounds—aim for about 24 pieces. Save any scraps for snacking or another recipe. To assemble, place one cake round on your serving plate, then pipe or spread an even layer of coconut buttercream on top. Sandwich with another cake round and add more buttercream on top if you like. Finish by sprinkling toasted shredded coconut over each mini cake for a gorgeous, flavorful garnish.

How to Serve Mini Carrot Cakes with Coconut Buttercream Recipe

Garnishes

To make your mini carrot cakes even more delightful, a simple sprinkle of toasted sweetened shredded coconut on top adds an irresistible crunch and a pop of tropical flavor. You could also add a few whole toasted walnuts or a light dusting of cinnamon for extra color and aroma—it’s all about those final details that make dessert feel special.

Side Dishes

These mini carrot cakes are a wonderful centerpiece on their own, but if you want to pair them, try serving alongside a light fruit salad featuring citrus or pineapple. The fresh acidity contrasts beautifully with the spiced sweetness. A dollop of whipped coconut cream or a silky vanilla bean ice cream also harmonizes wonderfully for an indulgent dessert experience.

Creative Ways to Present

Mini carrot cakes are naturally charming, but you can boost their visual appeal by arranging them on a tiered dessert stand for a party or lining them up on a rustic wooden board garnished with fresh herbs like mint or edible flowers. Using colorful plates or wrapping each cake round with a thin ribbon for gifts or party favors adds an extra touch of fun and thoughtfulness.

Make Ahead and Storage

Storing Leftovers

Once assembled, these mini carrot cakes keep beautifully in an airtight container stored in the refrigerator. The rich coconut buttercream seals in moisture so the mini cakes remain soft and flavorful. They’re best eaten within 3 to 4 days for optimal freshness and to enjoy every nuanced flavor.

Freezing

You can freeze the individual cake rounds before assembling them if you prefer prepping ahead. Wrap each round tightly in plastic wrap and place in a freezer-safe container or bag. When you’re ready, thaw overnight in the refrigerator and then frost with the coconut buttercream for fresh, just-made taste and texture. Assembled cakes with buttercream don’t freeze as well, so plan accordingly.

Reheating

Because these mini carrot cakes contain a delicate buttercream, it’s best to enjoy them chilled or at room temperature rather than reheated. If you do want them slightly warmer, let them sit out of the fridge for about 20 to 30 minutes for the buttercream to soften perfectly without melting away.

FAQs

Can I make these mini carrot cakes vegan?

Absolutely! To veganize this Mini Carrot Cakes with Coconut Buttercream Recipe, swap eggs for flax eggs or applesauce, use a plant-based milk like almond milk, and replace the butter with a dairy-free margarine or coconut oil. The coconut buttercream can be made vegan by using vegan butter or coconut cream instead. The flavors will remain bright and delicious.

Is it necessary to toast the shredded coconut and walnuts?

Toasting the coconut and walnuts is highly recommended because it enhances their flavor by bringing out richness and a slightly smoky note. While not mandatory, it definitely elevates the overall taste and texture of your mini carrot cakes with coconut buttercream.

Can I use a different type of oil instead of canola oil?

Yes! Neutral oils like vegetable or light olive oil work well too. Avoid strongly flavored oils like extra virgin olive oil since they may interfere with the delicate spice and coconut flavors.

How long does this Mini Carrot Cakes with Coconut Buttercream Recipe take from start to finish?

Including baking and cooling time, you’re looking at about 2 hours total. The actual prep is around 40 minutes, baking about 20 minutes, plus roughly 1 hour for the cake to cool completely before frosting.

Can I make the cake and frosting a day ahead?

Yes, you can bake the cake layer and prepare the buttercream a day before serving. Store the cake wrapped tightly in plastic wrap at room temperature or refrigerated, and keep the frosting covered tightly in the refrigerator. Assemble just before serving to keep the cakes fresh and the frosting fluffy.

Final Thoughts

There’s something simply irresistible about the combination of warm spices, fresh shredded carrots, and the indulgent swirl of coconut buttercream that makes this Mini Carrot Cakes with Coconut Buttercream Recipe a must-try. Whether you’re celebrating a special occasion or just craving a sweet treat, these charming mini cakes deliver nostalgia with a tropical twist in every bite. I can’t wait for you to share it with those you love and watch how quickly these bite-sized delights disappear!

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