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Home » RECIPE » Desserts » Cakes » Mini Carrot Cakes with Candied Pecans

Mini Carrot Cakes with Candied Pecans

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By: Shinee Published: 3/03/2016Updated: 11/23/2021

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Adorable mini carrot cakes filled with classic cream cheese frosting and studded with crunchy candied pecans! It's the only way to eat carrot cake!

Adorable mini carrot cakes filled with classic cream cheese frosting and studded with crunchy candied pecans! It’s the only way to eat carrot cake!

Adorable mini carrot cakes filled with classic cream cheese frosting and studded with crunchy candied pecans! It's the only way to eat carrot cake!

I love cute things! I love mini things!

You’ve probably noticed a trend here for mini layer cakes. Aren’t these just the cutest things ever?? And I can’t be the only one who thinks that mini desserts tastes better. You too? ????????

I’ve covered pretty much all things carrot cake in the past.

Carrot cupcakes. ✔️
Carrot layer cake. ✔️
Carrot cheesecake. ✔️ (<- That carrot cheesecake though! Out-of-this-world creamy and delicious!)

And now mini carrot layer cakes with candied pecans!! Those little gems are what really makes this cake. Of course, super moist cake layers with sweet and tangy cream cheese frosting are great and all, but what really makes this cake stand out is those crunchy, sweet candied pecans!!

Adorable mini carrot cakes filled with classic cream cheese frosting and studded with crunchy candied pecans! It's the only way to eat carrot cake!

If you’ve never made candied pecans, it’s super easy. You can, of course, use pecan halves, but I had only chopped pecan, so that’s what I used here. I actually found it quite convenient though.

Couple important notes to address here:

  • When preparing the egg whites, make sure to whisk it until nice and frothy. This way the mixture is light and coats the nuts in thin layer.
  • When baking the pecans, make sure to check on them frequently and give them a good stir to ensure not to burn the nuts. You’ll know they’re ready, when the pecans are slightly browned, dried and crisp.

I’d also suggest to make a little (or a whole bunch) more, because you won’t be able to stop snacking on them!

Candied Pecan recipe with step by step photos

For the cake layer, I slightly adapted my Ultimate Carrot Cupcake recipe. The only change I made is that I reduced the oil amount by half, because in my testing, I learned that thin cake layer doesn’t need too much oil to stay moist, or it gets quite fragile to handle.

Mini carrot cakes - step by step photo instructions

I just freaking adore mini cakes. Did I already mention that?

These mini cakes were devoured by me and my husband in just 2 days! We didn’t even bring them out to the ranch! I’ll make it up for it on Easter, I guess. 🙂

Adorable mini carrot cakes filled with classic cream cheese frosting and studded with crunchy candied pecans! It's the only way to eat carrot cake!

Hope you enjoyed today’s recipe. Thanks for stopping by!

Mini Carrot Cakes with Candied Pecans

Adorable mini carrot cakes filled with classic cream cheese frosting and studded with crunchy candied pecans! It’s the only way to eat carrot cake!
5 from 6 votes
serves: 17 mini cakes
Prep: 30 minutes
Cook: 1 hour
Total : 1 hour 30 minutes
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Ingredients

For candied pecans:

  • 1 egg white
  • 3 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon coarse kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (130g) chopped pecans

For cake:

  • 1 cup (125g) all-purpose flour Note 1
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon ground nutmeg Note 2
  • 3 medium carrots Note 3
  • 2 large eggs at room temperature
  • ½ cup (120g) Greek yogurt at room temperature Note 4
  • ¼ cup (60ml) vegetable oil
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar either light or dark

Optional Filling:

  • 1/2 batch pineapple curd for filling, if desired

For frosting:

  • 8 oz (250g) cream cheese at room temperature
  • ¼ cup (55g) unsalted butter at room temperature
  • 2 cups (240g) powdered sugar
  • 2 teaspoons pure vanilla extract
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • If you're planning to fill the mini cakes with pineapple curd, make it first before you start making the cake.

To make the candied pecans:

  • Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper, or a silicone mat.
  • In a small dish, mix the sugar, cinnamon and salt.
  • Whisk the egg white and vanilla extract until nice and frothy, good 3-4 minutes. (Make sure the mixture is frothy, as pictured above.)
  • Add the chopped pecans and mix well.
  • Using a slotted spoon, remove the nuts and toss the pecans with the sugar mixture until the nuts are evenly coated.
  • Transfer the coated pecans onto a prepared baking sheet and spread into a single layer.
  • Bake the pecans, stirring and checking every 15 minutes, until the nuts are evenly browned and crisp, about 45 minutes. Cool completely on a wire rack. If desired, you can chop the candied pecans into even smaller pieces.

To make the carrot cake:

  • Preheat the oven to 375°F (190°C). Line a baker's half baking sheet with parchment paper and spray cooking spray all over the parchment paper and on the sides.
  • In a small bowl, combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
  • In a mixing bowl with a paddle attachment, mix together eggs, Greek yogurt, oil, sugar, and brown sugar until well combined.
  • Add flour mixture and mix just until combined. Don’t overmix at this point.
  • Add grated carrots and gently fold the batter with a silicone spatula.
  • Pour the batter into the prepared baking sheet and tap a few times to get rid of bubbles.
  • Bake for 15-18 minutes, or until the top is golden brown and inserted toothpick comes out clean.

Make the cream cheese frosting:

  • Beat the butter and cream cheese on medium-high speed until fluffy for 1 minute.
  • Add powdered sugar, heavy cream, and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.
  • Transfer the frosting into a piping bag with a plain round tip, if desired. (Alternatively, you can simply use 2 teaspoons to frost the cakes.)

To assemble the mini cakes:

  • Once the cake is cooled completely, carefully transfer the cake onto a flat surface. And cut out 2-inch circles using a cookie cutter (I love this cookie cutter set!) and arrange the mini cake layers on a wire rack.
  • Pipe a ring around the edge on bottom cake layers and add pineapple curd in the center. (Alternatively, if you're not using pineapple curd, spread a heaping tablespoon of cream cheese frosting on the bottom cake layers and sprinkle candied pecans).
  • Then place the top cake layers over the frosting. Finally, spread more frosting on top and sprinkle candied pecans.
  • Store the cakes in the fridge, covered, for up to 3 days.
  • Mix the leftover cake scraps and frosting in the mixing bowl with the paddle attachment, or using a handheld electric mixer, and make some cake pops.

Tips & Notes:

Note 1: Use a kitchen scale or measure with the spoon and level method. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife.
Note 2: Nutmeg loses its potency once grated. And that’s why I highly recommend grating a whole nutmeg right before baking instead of purchasing ground nutmeg.
Note 3: You’ll need about 200g of carrots. I recommend grating the carrots into fine pieces, so you don’t bite into a big chunk of carrot. I also don’t recommend pre-grated carrots, as they’re usually dried up.

Nutrition Facts:

Calories: 325kcal (16%) Carbohydrates: 40g (13%) Protein: 4g (8%) Fat: 17g (26%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 5g Monounsaturated Fat: 7g Trans Fat: 0.03g Cholesterol: 33mg (11%) Sodium: 236mg (10%) Potassium: 122mg (3%) Fiber: 1g (4%) Sugar: 33g (37%) Vitamin A: 2130IU (43%) Vitamin C: 1mg (1%) Calcium: 55mg (6%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Thu Walmsley says

    Posted on 9 February 2022 at 7:05 pm

    5 stars
    I made these for a bridal shower and they were such a hit. Thanks for this easy recipe ☺️

    Reply
    • Shinee says

      Posted on 12 February 2022 at 3:52 pm

      So happy to hear that, Thu! Thanks for your feedback!!

      Reply
    • Shinee says

      Posted on 28 February 2022 at 10:27 am

      So happy you made these cakes and loved it! Thank you for your feedback, Thu!

      Reply
  2. Debra says

    Posted on 28 April 2021 at 9:19 am

    5 stars
    These are great!
    Made for baby shower (Bunny is theme)..since mine are moist, concerned they may stick to display/serving plates. Any cute ideas for individualized so they are easy to grab without falling apart? Cup cake liners may detract.
    I was maybe gonna stick a decorated toothpick through it, which may be the thing to do.

    Reply
    • Shinee says

      Posted on 30 April 2021 at 10:35 pm

      Hi, Debra. I think these mini dessert cardboards would be perfect.

      Reply
  3. Krystal says

    Posted on 1 April 2021 at 10:21 pm

    5 stars
    This recipe is amazing! Perfectly moist, held up pretty well to the cookie cutters, and we’re easy to stack. I loved the mini cake idea and ended up topping it with tiny egg candies to make it look like a nest. Beautiful job, thanks for the recipe!

    Reply
    • Shinee says

      Posted on 2 April 2021 at 10:21 pm

      Yay, so happy you loved it, Krystal! Thank you for your feedback!

      Reply
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