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Mini Carrot Cake with Maple-Cream Cheese Frosting

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  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 1
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Use your panini-maker to create individual-sized, sweet-tooth-satisfying mini carrot cakes with maple-cream cheese frosting.
By Kathy Strahs
Updated Mar 26, 2012
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Carrot Cake

  • 1/4 cup Gold Medal™ all-purpose flour
  • Generous 1/4 teaspoon baking powder
  • Pinch salt
  • Pinch ground ginger
  • Pinch ground cinnamon
  • Pinch ground nutmeg
  • 1 egg white
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons milk
  • 1/4 teaspoon vanilla
  • 1/3 cup packed shredded carrot (about 1 carrot)
  • 1 tablespoon raisins
  • 1 tablespoon chopped walnuts

Maple-Cream Cheese Frosting

  • 2 oz cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 1/3 cup powdered sugar, sifted
  • 2 teaspoons real maple syrup
  • 1 tablespoon chopped walnuts, toasted, finely chopped (for garnish)
Make With
Gold Medal Flour


  • 1
    Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
  • 2
    In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
  • 3
    Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
  • 4
    Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.
  • 5
    Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Since this recipe involves baking, it’s best to use a panini maker that allows you to set a specific temperature rather than just Low, Medium or High.
  • tip 2
    For a smoother cake texture, shred the carrot yourself rather than purchasing shredded carrots.
  • tip 3
    To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are fragrant and light brown.


Nutrition Facts are not available for this recipe
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