Published: March 15, 2026

These Salted Caramel Mini Carrot Cakes are perfect for spring or Easter baking. Each cake is filled with homemade Salted Caramel and topped with a rich Brown Butter Cream Cheese Frosting. I hope you give them a try!

Carrot Cake is one of my all time favorite cakes. I love how soft, moist and flavorful it is, especially when paired with a good Cream Cheese frosting.

Originally I was planning to make cupcakes, but lately I’ve been a little obsessed mini cakes. They just look so cute and feel a bit more special than regular cupcakes. So instead of cupcakes, I decided to turn this recipe into Mini Carrot Cakes.

This recipe makes 12 mini cakes that are about 7.5 cm (3 inches) in diameter and they honestly look so pretty once assembled. Each little cake is filled with homemade Salted Caramel and topped with a rich Brown Butter Cream Cheese frosting. The combination of Carrot Cake, Salted Caramel and that nutty Brown Butter frosting is truly delicious.

If you prefer, you can absolutely bake this recipe as cupcakes instead. In that case, you’ll get about 24 regular sized cupcakes, which work just as well with the caramel filling and frosting.

There are a few important things to keep in mind when making this recipe, so make sure to read the tips and tricks below before you start baking!

WHY YOU’LL LOVE THIS RECIPE

🧡 Perfect for spring and Easter baking - These Mini Carrot Cakes are such a lovely dessert for spring gatherings or Easter celebrations.

🧡 Adorable mini cakes - Instead of regular cupcakes, these are made as mini cakes. They look extra pretty and feel a bit more special, even though they’re just as easy to make.

🧡 Moist and flavorful - The carrot cake itself is soft, moist and packed with delicious flavor.

🧡 Homemade Salted Caramel filling - Each mini cake is filled with homemade Salted Caramel in the center.

🧡 Brown Butter Cream Cheese frosting - The frosting is made with brown butter, which adds a deep, nutty flavor that makes it even more delicious than regular cream cheese frosting.

🧡 Beautiful presentation - These mini cakes look so cute once assembled.

🧡 Easy to customize - You can easily adjust this recipe to your taste. Add different nuts, extra spices or even swap the caramel for another filling if you like.

🧡 Can also be made as cupcakes - If you don’t want mini cakes, you can simply bake the batter as cupcakes instead. The recipe will give you about 24 regular sized cupcakes.

Tools you will need for this recipe

Mixing bowls: You’ll need a few mixing bowls to prepare the cake batter and the frosting.
Hand whisk: A simple hand whisk works perfectly for mixing the carrot cake batter and combining the ingredients smoothly.
Kitchen scale: Using a kitchen scale gives the most accurate measurements.
Mini cake pans (7.5 cm / 3 inch): These are used to bake the mini cakes. The recipe makes 12 mini cakes that are about 7.5 cm (3 inches) in diameter.
Stand mixer or hand mixer: You’ll need an electric mixer to make the frosting. It helps create a smooth and fluffy texture.
Saucepan: A small saucepan is needed to brown the butter for the frosting.
Piping bags: Piping bags are required to frost the cakes.
Large cookie scoop: A large cookie scoop helps portion the batter evenly between the mini cake pans so all the cakes bake evenly and end up the same size.

Kitchen Favorites & Baking Tools

Stainless Mixing Bowls Buy Now →	Wooden Handle Whisk Buy Now →	Mik-Nana Food Scale Buy Now →
Pro Mini Cheesecake Pan Buy Now →	Fat Daddio's Round Pan Buy Now →	SMEG Pink Hand Mixer Buy Now →
KitchenAid Stand Mixer Buy Now →	Cookie Scoops Set Buy Now →	Ateco Decorating Bags Buy Now →

Important baking tips and tricks 📌

→ Use finely shredded carrots - Finely shredded carrots work best for this recipe. They blend more evenly into the batter and help create a softer, more tender cake texture.

→ Prepare the caramel in advance - If you’re making homemade Salted Caramel, it’s best to prepare it a day ahead. This gives it enough time to cool and thicken, making it much easier to use as a filling.

→ Let the cakes cool completely before frosting - Always allow the cakes to cool fully before adding the frosting. If the cakes are still warm, the frosting can melt and become messy.

→ Cool the brown butter properly - After browning the butter, place it in the fridge while you prepare the cake batter. This helps it cool down faster. Before making the frosting, let it come back to room temperature so it mixes smoothly.

→ Grease the mini cake pans - Make sure to grease your mini cake pans well to prevent the cakes from sticking. This makes removing them much easier after baking.

→ Use two large scoops of batter for mini cakes - If you’re making mini cakes, use two large cookie scoops of batter for each pan. This helps keep the portion sizes consistent so the cakes bake evenly.

→ For cupcakes, use one scoop of batter - If you prefer to make cupcakes instead, use one large scoop of batter per cupcake liner. This recipe will make about 24 cupcakes.

→ Use a kitchen scale for accuracy - For the best and most consistent results, measure your ingredients using a kitchen scale. Baking is much more reliable when ingredients are measured precisely.

→ Store the cakes properly - Store the finished mini cakes in an airtight container in the refrigerator. They will stay fresh for 3-4 days.

→ Let the cakes sit at room temperature before serving - Before serving, allow the cakes to sit at room temperature for about 30 minutes. This helps soften the frosting and brings out the best flavor and texture.

→ Toast the walnuts - If you’re adding walnuts to the batter, lightly toasting them beforehand really improves their flavor.

Frequently asked questions

1. Can I make these as cupcakes instead?
Yes! Use one large scoop of batter per cupcake liner. This recipe will make about 24 cupcakes instead of 12 mini cakes.

2. Can I freeze the mini Carrot Cakes?
Yes. Freeze the unfrosted cakes in an airtight container for up to 1 month. Let them thaw at room temperature before filling and frosting.

3. Can I make the salted caramel ahead of time?
Yes and it’s actually recommended. The caramel thickens as it chills in the fridge, which makes it much easier to use as a filling.

4. Can I skip the walnuts?
Absolutely. The walnuts are completely optional. The cakes will still be delicious without them.

5. Can I make the frosting ahead of time?
Yes. You can prepare the frosting a day in advance and store it in the refrigerator. Let it soften slightly at room temperature before using.

6. How should I store the mini carrot cakes?
Store the assembled cakes in an airtight container in the refrigerator for 3-4 days. Let them sit at room temperature for about 30 minutes before serving for the best texture.

7. Why are my carrot cakes dry?
Dry cakes are usually caused by overbaking or adding too much flour. Make sure to measure ingredients accurately and check the cakes for doneness as they bake.

8. Can I make this recipe without the caramel filling?
Yes. The cakes are delicious even without the caramel.

9. Can I use store bought caramel?
Of course. If you don’t want to make caramel from scratch, you can use a good quality store bought salted caramel sauce.

10. What if I don’t have mini cake pans?
If you don’t have mini cake pans, you can easily bake the batter as cupcakes instead. The flavor and texture will be the same.

Ingredients you will need for this recipe

For the brown butter

Unsalted butter: We brown the butter to give a deep, nutty flavor that really elevates the frosting. If you don’t want to brown it, softened unsalted butter works too, but the frosting will be slightly less rich.

For the mini cakes

Eggs: You will need large eggs for this recipe.
Dark brown sugar: Adds sweetness and a rich, caramel-like flavor that complements the carrot and brown butter. Light brown sugar can be used instead.
Granulated sugar: Helps sweeten the cake and gives it structure.
Sunflower oil (or other neutral oil): Keeps the cakes moist and tender. Any neutral oil like canola or vegetable oil works. Avoid strong flavored oils that might affect the cake taste.
Heavy cream: Adds richness and helps the cake stay tender. Full-fat milk can be used instead, but the cake will be slightly less rich.
Vanilla bean powder or paste: Vanilla extract can be used as a substitute.
Ground cinnamon: Adds warmth and complements the carrot flavor.
Salt: Balances sweetness and enhances the other flavors.
All purpose flour: Provides structure.
Baking powder: Helps the cakes rise and stay light. Make sure it’s fresh for best results.
Finely shredded carrots: Adds moisture, natural sweetness and texture.
Toasted walnuts: Pecans or almonds can be used instead or omit entirely for a nut free version.

For the frosting

Brown butter (from above): Gives the frosting a rich, nutty flavor. Make sure it’s at room temperature.
Powdered sugar: Adjust the amount to taste!
Cream cheese: Gives the frosting its creamy, tangy base.
Whipping cream: Lightens the frosting and creates a fluffy texture.
Vanilla Bean Paste or Powder

For the filling

Salted Caramel (homemade or store bought)

Step by step instructions with photos

1. If you’re using homemade caramel sauce, make sure to prepare it a day in advance. You can find my salted caramel sauce recipe on the blog.

2. Start by making the brown butter.

3. Place the cubed butter in a small saucepan over medium heat.

4. Let it melt, then stir continuously and let it simmer until the milk solids start turning brown. Be careful not to burn it!

5. Once ready, transfer it to a bowl and place it in the fridge to cool.

6. Preheat your oven to 180°C and grease 12 mini cake pans (7.5 cm / 3 inches) with butter.

7. In a large bowl, whisk together the eggs, brown sugar and granulated sugar.

8. Mix in the oil and heavy cream.

9. Sift in the flour, baking powder, cinnamon, vanilla bean powder and salt. Mix until just combined.

10. Lastly, fold in the shredded carrots and toasted walnuts.

11. For mini cakes, use a large scoop and place two scoops of batter into each pan, this way you’ll get 12 mini cakes.

12. If you’re making cupcakes instead, use one large scoop per liner for 24 regular cupcakes.

13. Bake mini cakes for 20-22 minutes, or cupcakes for about 18 minutes.

14. Let them cool completely before frosting and filling with caramel.

15. Once the cakes are cooled, make the frosting.

16. In a stand mixer, whip the room temperature brown butter and powdered sugar on high for 5-8 minutes until the color turns pale.

17. Add the cream cheese and vanilla bean paste, mixing on low for about a minute.

18. Finally, add the whipping cream and beat on medium until you get a thick, pipeable frosting.

19. When the cakes are completely cooled, cut out a small center, fill with caramel and frost with the brown butter cream cheese frosting.

20. For more tips and tricks, check out my blog!

Yield: 12 mini cakes or 24 cupcakes

Author: Angie