Doctored Carrot Cake Mix Mini Cakes

These doctored carrot cake mix mini cakes are so festive and delicious! Whether you’re planning a birthday party, Easter party, or just want to eat something springy, these carrot cakes are perfect. They were a hit with my kids when I put malted eggs on the top, but you could totally garnish with cupcake toppers, cinnamon, or white chocolate shavings. You could also easily make this recipe with another type of cake mix. Another fun aspect of this recipes is the delicious salted vanilla buttercream. It is incredibly flavorful and I love the sweet and salty combination. I brought these to church and they were a total hit with the kids!

Why You’ll Love These Doctored Cake Mix Mini Cakes

They’re Easy– I’m not going to lie, as a mom of two small toddlers, I care a whole lot if a recipe can be made quickly. Maybe more than I should! Gone are then days when I would seek out fancy recipes to try to impress my family. I want something easy that can be whipped up with a toddler on a step stool beside me. Or something that can be made during the peaceful solace of nap time. I love that they look adorable but literally only require a biscuit cutter and an icing tip. So easy to make cute!

They’re So Cute- Did I mention that they’re cute? Oh wait, I guess I did in the last sentence. I just love how festive and whimsical these cakes are. The kids at church were all so excited to try them. And did I mention they require zero artistic ability? That’s my kind of treat!

No Fancy Ingredients- the nice thing about doctored carrot cake mix mini cakes is that the base is a cake mix! I add in some buttermilk and vanilla (and of course, butter) to elevate the cake and make it taste fancier. It is such an easy way to make cake mixes taste homemade. I use the same technique in my doctored red velvet cake mix. So easy and basic. Make it even easier by using milk and vinegar if you don’t have buttermilk (which I never do).

Perfect Spring Dessert! While these honestly would be great in the fall as well, they are the classic spring dessert. I originally made a version of these for a Peter Rabbit-themed baby shower and had to try them again for Easter.

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Ingredients In Carrot Cake Mini Cakes

For The Cake

Carrot Cake Mix– love that the base of this recipe is a cake mix!

Melted Butter– this really adds flavor and moistness to the cake. Rather than using vegetable oil, melted butter makes this cake extra flavorful and gives it homemade vibes.

Vanilla Extract– one of my aunts (who is a fantastic cook, I should add), doubles the vanilla in any recipe. Taking her lead, I upped the vanilla in this recipe to make it extra flavorful and didn’t regret it for a second!

Buttermilk (or Milk + Vinegar)- again, this adds additional moistness and complexity of flavor. The key with doctoring cake mixes is to use

Eggs– adds structure to this cake! A must-have

For The Simple Syrup– this simple step elevates this cake by keeping it moist and flavorful! Simple drizzle the simple syrup over the cake (once you cut out the circles) to aid in a moist cake.

Cane Sugar– adds sweetness to the sugar and also helps retain moisture

Water-helps keep the cake extra moist and yummy!

For The Salted Vanilla Buttercream Icing

Salted Butter–adds creaminess and is the classic buttercream ingredient

Powdered Sugar–mixes in nicely with the buttercream and adds sweetness and body to the frosting!

Vanilla Extract–again, totally key to adding flavor to this frosting so it doesn’t just taste like buttery sugar!

Salt– I am such a fan of sweet and salty together and a touch of salt really balances the sweetness of this frosting. So good!

How To Make Doctored Carrot Cake Mix Mini Cakes

1. Make Your Batter– Combine cake mix and cinnamon first. Then whisk in the wet ingredients- eggs, buttermilk, vanilla, and butter. Mix well and pour into pan!

2. Cut Out Cake Circles– using a biscuit cutter or cookie cutter, create small cake circles to create the layers in your mini cakes.

3. Make Your Simple Syrup– just a combination of water and sugar, this simple syrup will help keep your cakes moist even with the edges exposed. Drizzle each cake circle with simple syrup before assembly.

4. Pipe On One Layer Of Frosting Onto Bottom Layer– pipe frosting in a circular direction. Then top with second cake layer and frost again. Each cake layer has two layers. For more information on how to pipe on icing, check out this article on piping methods!

5. Garnish And Enjoy! I used malted Easter Eggs For these, but you could totally use cinnamon, shaved white chocolate, or cake toppers to beautify these adorable mini cakes!

Other Spring Dessert Recipes You’ll Love

Sourdough Discard Monster Cookies – chewy cookies with spring M&M’s!

Black Bean Salad With Goat Cheese– fresh and delicious. Love the goat cheese in this salad!

Print Recipe

5 from 1 vote

Doctored Carrot Cake Mix Mini Cakes

Author: Hannah

Servings: 9

Cake

Servings

• ¹⁄₃ cup melted butter
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)

• 3 large eggs

• 1 13.25 oz carrot cake mix (I used Betty Crocker)

Salted Vanilla Buttercream

• 1 cup salted butter, softened
• 4 cups powdered sugar
• ¹⁄₈ teaspoon salt
• 1 tablespoon milk ((add a little more if consistency is dry))
• 1 tablespoon vanilla extract

Simple Syrup (to retain moisture)

• 1 cup cane sugar
• 1 cup water

Instructions

1. Preheat oven to 325 degrees Fahrenheit. Move rack to top of oven.
2. Butter and flour a 18x12x1" baking sheet (half pan cookie sheet). Set aside.
3. In a large bowl, combine cake mix and cinnamon.

4. In a small measuring cup, beat three eggs, buttermilk, and cooled melted butter until combined. Do not mix hot melted butter with eggs or it could begin to cook the eggs.

5. Add the wet ingredients to the dry ingredients and beat two minutes vigorously by hand or with a mixer for about a minute.
   
6. Spread into prepared sheet pan. Bake for 8-12 minutes or until a toothpick inserted comes out clean. Allow to cool.
   

7. Now, prepare the simple syrup. Measure out 1 cup cane sugar and 1 cup water into a small saucepan. Bring to a boil and remove from the heat. Allow to cool.

   
8. Next, prepare the buttercream frosting. To begin, combine softened butter and melted sugar using a handmixer and beat until smooth and creamy. Sprinkle in salt, vanilla, and milk and beat until smooth. You may need to add additional milk or a bit more powdered sugar. The frosting should retain an imprint if a spoon is pressed on it.

9. Once the cake has cooled, use a biscuit cutter or round cookie cutter (mine was approximately 2 inches in diameter) to cut out circles of cake. You should be able to get 18 circles out of the sheet pan of cake (so it will make 9 2-layer cakes). Remove the cake circles out of the pan and drizzle with the simple syrup to help the cakes retain moisture.

   

10. Mini Carrot Cakes

    To assemble, place on cake onto a flat surface. Pipe frosting in a circular motion onto the base layer of the cake.  

    

1. Place a second cake circle on top and pipe more frosting onto the second layer. One mini cake is done! Now repeat for the 8 remaining cakes.