Recipe Box, Baby Carrot Cakes with Brown Sugar Icing and White Chocolate Glaze

I had to make some form of carrot cake for all my bunnies!

carrot cakes

It couldn’t be easier to whip these babies up~


I used a box of carrot cake mix, and added an extra egg and substituted coconut oil for vegetable oil


Line a jelly roll pan with parchment and spray the sides baking spray


Spread the batter into an even layer


Bake for 15-20 minutes, it won’t take long~


Let it cool and then you can lift the whole sheet of cake out of the pan by holding the parchment paper


I wanted my cakes to be round like traditional layer cakes but you could of course cut the cake into squares


The icing is so easy and so good


Beat softened butter and cream cheese with brown sugar and vanilla


Ice half of the cakes.  I found it easier to ice the bottoms rather than the tops.  The top of the cake is fairly sticky and I quickly learned the icing didn’t spread, but it works great if you ice the bottom of one and stick it on top of another one.


You can munch on the leftovers or feed them to hungry bystanders!


This recipe makes 20-24 cakes, depending on the size of your cutter


The glaze doesn’t really show up against the brown cakes,


But I did drizzle it liberally down the sides to keep the cut cakes moist


A little topping of coconut shreds and coconut jelly beans and these little cakes are ready to party

carrot cake minis

Grab one while you can, they won’t last long!

baby carrot cakes

Baby Carrot Cakes with Brown Sugar Icing and White Chocolate Glaze

Cupcake sized layer cakes made with Carrot Cake cake mix
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 24


  • 1 box Carrot cake mix Duncan Hines Deluxe with carrots and raisins
  • 4 eggs room temperature [run hot water on them to warm up if necessary]
  • 1/4 cup coconut oil or vegetable oil
  • 1/2 stick 4 T butter
  • 1 tsp vanilla
  • 4 oz. cream cheese softened
  • 1/2 cup brown sugar
  • 1/2 cup heavy whipping cream
  • 8 oz. white chocolate baking squares


  • Line a baking sheet with a piece of parchment paper and use a baking spray to spray the sides. Preheat oven to 325
  • Remove carrot and raisin packet from cake mix and pour it into a measuring cup with 1 1/2 hot water. Let sit 5 minutes. Put dry cake mix in a mixing bowl. Beat eggs and add to cake mix. Melt coconut oil in microwave and add to cake mix and eggs. Add carrots and raisins, water and all. Stir with a spoon, about 50 strokes to combine ingredients. Spread out evenly on top of parchment and bake for 15-20 minutes. Set aside to cool.
  • Make icing by beating cream cheese until fluffy. Beat butter until fluffy [you can use the same beaters]. Beat brown sugar into butter then add vanilla and cream cheese and beat until icing is smooth.
  • Cut cake into rounds or squares and ice half of the cut outs with icing and combine to form baby cakes.
  • Bring cream to a boil in a small saucepan. Remove from heat and add chocolate. Stir stir stir to melt. Let glaze sit for 15-30 to set up a little. Pour glaze liberally over cakes and garnish with coconut and jelly beans if desired. Store in a covered container. Refrigerate to keep them fresh longer.
Keyword brown sugar icing, carrot cake, Easter, mini cakes, white chocolate glaze

Thanks so much for hopping by!


I will be sharing with these fabulous parties and blogs:

Will Cook for Smiles

Seasonal Sunday

Uncommon Designs

Between Naps on the Porch

The Gunny Sack

Memories by the Mile

Four Seasons Blog Hop

Full Plate Thursday

Love Bakes Good Cakes

Foodie Friday

10 Responses to “Recipe Box, Baby Carrot Cakes with Brown Sugar Icing and White Chocolate Glaze”
  1. Mary says:

    Jenna, Small bites are my favorite way to sample dessert and your baby carrot cakes would make the perfect sweet ending! I love the round shape making a sandwich of cream cheese frosting! Wishing you and your family a delicious and happy Easter!

  2. Happier Than A Pig In Mud says:

    Oh I love the addition of the coconut milk! I have a can and need to make something with it soon! Happy Easter Weekend Jenna-have fun with the kids:@)

  3. lulu says:

    Very cool idea, Jenna, and because the cakes are small you could have more than one and not feel guilty!

  4. These are so sweet—I love the brown butter frosting….yummy….Have a wonderful holiday weekend!

  5. How could you do this to me??!?!?!!! Carrot cake!!! I haven’t made or eaten any in ages! I love it, though, and I wish I could just jump straight into the computer screen to eat it all!!! The brown sugar and coconut are a twist. Sounds delish!!!

    You have so much patience when it comes to baking. I applaud you!

    Enjoy your Easter weekend!

  6. You wouldn’t have to worry too much about the cakes drying out at my house. They would be gone very quickly. What a cute idea and makes it different and fun.

  7. Love carrot cake and those are so creative. Don’t know if I would have the patience to make them.
    Thanks for sharing …
    Audrey Z. @ Timeless Treasures

  8. Miz Helen says:

    I love your presentation for these little carrot cakes, they look so good, Jenna. Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. turnips 2 tangerines says:

    Thanks for sharing this great recipe!! I love little cakes:) Lynn @ Turnips 2 Tangerines

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