Carrot Cake Dessert Cups – A Cozy Classic in Mini Form

Carrot cake dessert cups offer the perfect balance between comfort and elegance. These single-serving delights are layered with moist, spiced carrot cake and smooth cream cheese frosting.

Packed with freshly grated carrots, warm spices, and optional add-ins like walnuts or raisins, each cup captures the classic charm of a traditional carrot cake in a modern, convenient presentation.

Perfect for parties, potlucks, or cozy family desserts, these cups are both delightful to eat and beautiful to serve.

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Prep Time, Cooking Time & Details

Prep Time	Cook Time	Total Time	Course	Cuisine	Servings
25 mins	20–25 mins	~50 mins	Dessert	American-style	6–8

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Ingredients Table

Ingredient	Quantity (6 Cups)	Quantity (12 Cups)	Notes/Alternatives
All-purpose flour	1 cup	2 cups	Sifted
Granulated sugar	1/2 cup	1 cup	Can sub ¼ brown sugar for depth
Brown sugar	1/4 cup	1/2 cup	Enhances caramel flavor
Baking soda	1/2 tsp	1 tsp
Baking powder	1/2 tsp	1 tsp
Salt	1/4 tsp	1/2 tsp
Cinnamon	1 tsp	2 tsp	Warm spice
Nutmeg	1/4 tsp	1/2 tsp	Optional
Eggs	2	4	Room temperature
Vegetable oil	1/2 cup	1 cup	Or melted coconut oil
Vanilla extract	1 tsp	2 tsp
Grated carrots	1.5 cups	3 cups	Freshly grated
Chopped walnuts/pecans (opt.)	1/4 cup	1/2 cup	Optional but adds crunch
Raisins (optional)	1/4 cup	1/2 cup	Soaked in warm water for softness

For Cream Cheese Frosting

Ingredient	Quantity (6 Cups)	Quantity (12 Cups)	Notes
Cream cheese	4 oz	8 oz	Full-fat, softened
Unsalted butter	1/4 cup	1/2 cup	Softened
Powdered sugar	1 cup	2 cups	Adjust to desired sweetness
Vanilla extract	1 tsp	2 tsp

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Tools & Equipment

Item	Use
Mixing bowls	For wet and dry ingredients separately
Electric mixer	For frosting and final batter mixing
Grater or food processor	For shredding carrots finely
Measuring cups/spoons	Essential for accuracy
Cupcake/muffin pan or cake pan	Bake the carrot cake base
Dessert or plastic cups	For final assembly
Piping bag/spoon	For neat frosting layers

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How to Make Carrot Cake Dessert Cups

These dessert cups are made by baking a moist carrot cake base, cutting it into small pieces or rounds, and layering with rich cream cheese frosting.

Step 1: Prepare the Carrot Cake Base

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan or a muffin pan.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat eggs, both sugars, vanilla extract, and oil until well combined.
4. Fold the wet ingredients into the dry ingredients gently.
5. Add grated carrots, nuts, and raisins. Mix just until incorporated.
6. Pour into prepared pan and bake for 20–25 minutes or until a toothpick inserted comes out clean.
7. Let the cake cool completely before assembling the cups.

Step 2: Make the Cream Cheese Frosting

1. Beat cream cheese and butter together until light and fluffy.
2. Gradually add powdered sugar while continuing to beat.
3. Add vanilla extract and beat until smooth and creamy.

Step 3: Assemble the Dessert Cups

1. Cut the cooled carrot cake into small cubes or rounds (use a cookie cutter if needed).
2. In each serving cup:
   • Place a layer of carrot cake pieces.
   • Add a generous layer of cream cheese frosting.
   • Repeat one more time with cake and frosting.
3. Optionally top with crushed walnuts, a sprinkle of cinnamon, or a carrot sugar decoration.

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Edible Variation: Carrot Cake in Edible Cookie Cups

For a fun twist, serve the carrot cake in edible cookie or biscuit cups that are shaped like small bowls.

How to Make Edible Cups:

1. Use sugar cookie dough and mold into cupcake molds turned upside down.
2. Bake until golden and firm.
3. Let cool, then remove gently.
4. Fill with carrot cake pieces and frosting as described above.

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Storage Tips

• Keep assembled dessert cups in the fridge for up to 3 days.
• Cake base alone can be frozen for up to 2 months.
• Frosting can be stored in an airtight container in the fridge for 5 days.

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Bonus Tips & Common Mistakes

Tip or Mistake	What to Do/Not Do
Overmixing batter	Makes cake tough – fold ingredients gently
Using store-bought carrots	Always grate fresh carrots for best moisture and flavor
Warm frosting	Never frost a warm cake – frosting will melt
Frosting too runny	Chill it briefly to firm it up before piping

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Related Recipe Variations

Carrot Cake Cheesecake Cups

Add a layer of cheesecake mousse between carrot cake and frosting for an ultra-creamy version.

Spiced Carrot Chai Cups

Infuse the batter with chai spices like cardamom and clove for a warm, fragrant twist.

Tropical Carrot Cake Cups

Add crushed pineapple and shredded coconut to the batter and top with coconut cream frosting.