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clear carrot cake cups with carrot cake, frosting, and chocolate carrots on top on top of a large cutting board with a bunny sign that says egg hunt in the background and some plants and a white bunny

Carrot Cake Dessert Cups

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  • Author: Maria
  • Total Time: 1 hour 50 minutes
  • Yield: 8 cups 1x

Description

These Carrot Cake Dessert Cups are the easiest way to make bakery-cute, individual desserts at home—no perfect frosting needed. Layer moist carrot cake crumbs with cream cheese frosting in lidded cups for a personal, party-ready treat that travels beautifully.

Ingredients

Carrot Cake

  • 1 1/4 cups (156g) all-purpose flour (spooned & leveled)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 teaspoon ground cinnamon

  • 1/4 teaspoon each ground cloves, ground ginger, ground nutmeg

  • 1/2 cup avocado oil

  • 2/3 cup packed light or dark brown sugar

  • 2 Tbsp + 2 tsp (about 33g) granulated sugar

  • 2 large eggs, room temperature

  • 1/2 teaspoon pure vanilla extract

  • 1 cup (130g) shredded carrots (about 2 large carrots)

  • 1/2 cup (4 oz) crushed pineapple, drained well

Cream Cheese Frosting

(Generous amount—perfect for pretty swirls. You can halve it if you prefer less frosting.)

  • 8 oz (226g) full-fat brick cream cheese, softened

  • 1/2 cup (113g) unsalted butter, softened

  • 3 cups (360g) confectioners’ sugar

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon salt

Optional for decorating/assembly

Instructions

Bake the carrot cake (8×8)

  1. Preheat oven to 350°F (177°C). Grease an 8×8-inch pan.

  2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.

  3. In a medium bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.

  4. Pour wet into dry and stir just until combined.

  5. Fold in shredded carrots and well-drained crushed pineapple.

  6. Spread batter evenly into the pan.

  7. Bake 32–40 minutes, until a toothpick inserted in the center comes out clean.

  8. Cool completely. (Tip: chill in the fridge after 30–45 minutes to speed it up.)

2) Make the cream cheese frosting

  1. Beat cream cheese and butter on high until smooth and creamy.

  2. Add confectioners’ sugar, vanilla, and salt.

  3. Beat on low for 30 seconds, then high for about 2 minutes.

  4. If you want it thicker for piping, beat in the extra 1/4 cup powdered sugar.

3) Assemble the dessert cups (easy layers, cute result)

  1. Crumble cooled cake into a large bowl.

  2. Add 1/4 cup crumbled cake to the bottom of 8 cups.

    • Use a small plastic cup or the bottom of a measuring cup to gently press it down.

  3. Pipe a swirl of frosting (this is where the

    really helps).[PIPING TOOL LINK]

  4. Add another 1/4 cup crumbled cake and gently press down.

  5. Pipe another swirl of frosting.

  6. Top each cup with a chocolate carrot ([CHOCOLATE CARROTS LINK]) so you don’t have to rely on perfect icing work.

  • Prep Time: 25
  • Chill Time: 45
  • Cook Time: 40
  • Category: dessert
  • Method: Baked
  • Cuisine: american

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