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It’s so easy to make a pair of Gluten Free Mini Carrot Cakes so you can enjoy a favorite spring dessert with just enough to share. Yes, this recipe makes two moist and tender little cakes in ramekins. They are studded with walnuts and raisins, and, of course, you can’t forget a creamy and tangy Greek yogurt cream cheese frosting to top them off!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Gluten Free Mini Carrot Cakes – Makes Two Cakes!
I think we all have certain flavors and sweet treats that we love to eat at different times of the year. In the summer, desserts often center around summery fruit like Gluten Free No-Bake Peach Cheesecake Bars. Autumn makes us crave Apple Turnovers and the warm spices in Pumpkin Custards. And Christmastime brings visions of Gingerbread and Peppermint Bark, while Red Velvet Cake just says Valentine’s Day.
When spring arrives, it’s Lemon Bars and Gluten Free Strawberry Cake. And for me… carrot cake! Here’s why I especially love making mini carrot cakes…
- You get your own cake. Since I have little self-control when I have an entire Gluten Free Carrot Cake or a dozen or two Gluten Free Carrot Cake Cupcakes sitting in front of me, I knew I had to turn it into one of my perfectly portioned gluten-free desserts for two!
- Great flavor and texture. It’s moist and tender, with almond flour giving it a nice, nutty flavor. Then add a dollop of the creamy and tangy topping for these lovely little cakes
- A little lighter. These mini carrot cakes are grain free too, plus the Greek yogurt-based “frosting” isn’t as sweet as some other cream cheese frosting recipes. I think that means you can totally have carrot cake for lunch!
Recipe Ingredients
Let’s gather what is needed to make these mini carrot cakes. Here is a quick overview with some ingredient info for you. But you can get the full amounts and detailed step-by-step instructions in the recipe card at the bottom of the post.
For the cake:
- Egg. One large one, separated.
- Cream of tartar. Helps make the egg whites fluffy so the cake rises.
- Granulated sugar.
- Cinnamon.
- Salt.
- Vanilla extract.
- Carrot. Finely grated.
- Almond flour. Yes, this cake is grain-free.
- Raisins and chopped walnuts or pecans. You can omit either or both of these. If you use the nuts, lightly toasting them gives the best flavor.
For the frosting:
- Plain Greek yogurt. You can use any you have, from nonfat to whole milk yogurt.
- Cream cheese. Regular or light is fine, but fat-free cream cheese will not give it a good flavor and consistency.
- Powdered sugar. You may want to sift it to make sure it blends smoothly with no lumps.
- Vanilla extract.
Tips and Variations
- Ensure your egg whites whip up. Take care when you separate your eggs so there is no yolk in the white. It helps to separate them while they are cold, then let the whites warm to room temperature. Make sure your bowl and beaters are very clean. I like to wipe mine with a bit of white vinegar.
- Don’t rush. You want to whisk the egg yolk mixture unit it is lightened in color to ensure the sugar fulls dissolves and you achieve the best texture.
- Fold carefully. For the most rise and lightness when you bake your cake, be sure to fold the egg whites in portions, then fold gently when you add the carrots and other ingreidents.
- Use the right size ramekins. These mini carrot cakes fit perfectly into 6 oz. ramekins. If you don’t have ramekins, any oven-safe custard cup or mug that’s about the same size will work, you may just have to adjust the baking time a bit.
- Customize it. You can omit the nuts and raisins, or only use one or the other. And it you want it sweeter, swap the Greek yogurt topping for a classic cream cheese frosting or vanilla buttercream.
- Make more than two. Feel free to double or triple the recipe and fill more ramekins.
Gluten-Free Mini Carrot Cakes for Two
Make two Gluten-Free Mini Carrot Cakes with this easy recipe. Moist, tender, and studded with walnuts and raisins, plus a creamy Greek yogurt cream cheese frosting. Perfect for sharing!
Servings: 2 cakes
Ingredients
For the cake:
- 1 large egg, separated
- 1 pinch of cream of tartar
- 1/4 cup granulated sugar, plus plus 1/2 Tablespoon, divided
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup finely grated carrot
- 1/4 cup plus 3 Tablespoons almond flour
- 2 Tablespoons raisins, optional
- 2 Tablespoons chopped walnuts or pecans, optional
For the Greek yogurt cream cheese topping:
- 1/4 cup plain Greek yogurt
- 1 ounce cream cheese, regular or light
- 2 Tablespoons powdered sugar, sifted
- 1/2 teaspooon pure vanilla extract
Instructions
For the cake:
- Preheat oven to 325°F and place two 6-ounce ramekins on a baking sheet (just in case).
- Separate 1 large egg, In a very clean small bowl combine the egg white and 1 pinch of cream of tartar, and whisk vigorously to form soft peaks.
- Add 1/2 Tablespoon sugar and continue to beat until stiff peaks form; set aside.
- In another bowl, combine 1/4 cup granulated sugar, egg yolk, 1/8 teaspoon cinnamon, 1/8 teaspoon salt, and 1/2 teaspoon pure vanilla extract, and whisk vigorously until combined and lightened in color, about 2 to 3 minutes.
- Using a spatula, fold 1/2 cup finely grated carrot and a third of the egg white mixture into the egg yolk mixture until combined.
- Gently fold in the remaining egg whites and 1/4 cup plus 3 Tablespoons almond flour until just barely incorporated (there may still be streaks of egg whites).
- Gently fold in the 2 Tablespoons raisins, and 2 Tablespoons chopped walnuts, if using.
- Divide batter between the two ramekins.
- Bake at 325°F for 25-30 minutes, or until golden brown and the cake starts to pull away from the sides.
- Transfer to a rack and cool completely.
- Prepare Greek yogurt cream cheese topping, and when cakes are completely cooled, divide the topping between the two cakes and spread to cover.
For the Greek yogurt cream cheese topping:
- Combine 1/4 cup plain Greek yogurt, 1 ounce cream cheese, 2 Tablespoons powdered sugar, and 1/2 teaspooon pure vanilla extract in a bowl and using your hand mixer or the whisk attachment for your hand mixer (if you have one), whip until combined and fluffy.
Notes
Adapted from this Flourless Carrot Cake from Diethood.
Nutrition Facts
Gluten-Free Mini Carrot Cakes for Two
Amount Per Serving (1 cake)
Calories 472
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Cholesterol 90mg30%
Sodium 279mg12%
Potassium 370mg11%
Carbohydrates 54g18%
Fiber 4g16%
Sugar 36g40%
Protein 11g22%
Vitamin A 5545IU111%
Vitamin C 2.7mg3%
Calcium 111mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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Do you need to spray the ramekins before you put the batter in?
Hi Sara. Spraying the ramekins before adding the batter is never a bad idea. 🙂
Hi Brianne – I loved reading how you arrived at his recipe and it looks fabulous! Thank you so much for sharing at Best of the Weekend and pinning! Hope you’re having a wonderful week!
Thanks! Sometimes you never know where ideas will come from.
Since I like gluten, can I use regular ol’ AP flour? I don’t know how to sub out flours!
In another recipe I know someone who made a direct substitution, but I am not sure it would work exactly the same here. I think you might need a bit more AP flour, but it may need some trial and error to get it just right.
Mu husband and my daughter, who is gluten-free, will love you for this recipe! Can’t wait to surprise them with these little goodies. Thanks for sharing on Create Link Inspire.
Oh good! Enjoy!
The cakes have carrots and greek yogurt, it’s absolutely a legitimate lunch! I love these small cakes you make! So much more manageable to hand and you don’t have to worry about pawning off leftovers to everyone for days on end. 🙂
Yes, I get to KEEP and EAT my entire recipe 🙂
Pinned this one too – yummy! Thanks!