Mini Carrot Cake Cups

Cream cheese frosting, arguably the best part about carrot cake, is a key player in these miniature homestyle treats.


  • 1 small pkg (9 oz/250 g) yellow cake mix
  • 1 1/2 tsp (7 mL) allspice
  • 1   egg
  • 2 tbsp (30 mL) vegetable oil
  • 2 medium carrots, peeled, divided
    Filling & Garnish
  • 6 oz (175 g) cream cheese, softened
  • 3/4 cup (175 mL) powdered sugar
  • 1/2 cup (125 mL) thawed frozen whipped topping
  •  Chopped walnuts (optional)


  1. Preheat oven to 350°F (180°C). Spray each well of a Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix ‘N Scraper® until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
  2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.
  3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish with chopped walnuts and reserved grated carrots, if desired.


  • 24  servings of 1 mini-cake

Nutrients per serving:

Calories 100, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 13 g, Fiber 0 g, Protein 1 g

Cook's Tips:

If desired, Cinnamon Plus® Spice Blend can be substituted for the allspice.

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