Mini Carrot Cake Stacks

Mini Carrot Cake Stacks with Cream Cheese Frosting

Easter celebrations aren’t complete without carrot cake! These Mini Carrot Cake Stacks are perfect for gatherings or a springtime party.

Thank you Incredible Egg for the recipe!

  • Yield: 6 servings

  • Prep time: 40 minutes

  • Cook time: 20 minutes

  • Total time: 1 hour


  • 4 Large Braswell Family Farms eggs

  • 2 cups sugar

  • 8 oz. strained carrots (baby food)

  • 2 tsp. cinnamon

  • pinch nutmeg

  • pinch cloves

  • 2 tsp. baking soda

  • 2 tsp. baking powder

  • 3 cups flour

  • 1/4 tsp. salt

  • 1 cup canola oil

  • 2 tsp. vanilla


  • 4 oz. unsalted butter, softened

  • 4 oz. cream cheese, softened

  • 2 cups powdered sugar

  • 1 tsp. vanilla extract


  1. Preheat oven to 350°F. and spray a 13” x 18” sheet pan with rolled edges with cooking spray.

  2. In a medium bowl, sift the dry ingredients together.

  3. Cream the sugar and eggs in a large bowl. Mix in carrots until well blended. Then, add in the dry ingredients and the oil, alternating but starting and ending with the flour mixture. Mix in vanilla.

  4. Pour into sheet pan and bake for 20 minutes or until inserted toothpick comes out clean.

  5. Meanwhile, make the frosting. Beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add vanilla and mix till blended.

  6. Remove from oven and let cool. Cut out 18 round circles with a 3” biscuit cutter. Assemble 3 cake circles at a time by frosting the top of one, then layering a second circle on top of the first and frosting the top of the second, repeat some steps for the third. 

  7. Decorate tops of mini cakes as desired