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Mini Carrot Cakes

Created January 10, 2017
A carrot cake recipe that is made with a panini press and is perfect for one or two people.
mini carrot cakes

On the blog, Panini Happy, I continually challenge myself to find new ways to use my panini press – everything from sandwiches to ice cream cones. Once I discovered that I could bake with my panini press, using simple ramekins right on the grill, it opened up many new possibilities. This Mini Carrot Cake with Maple Cream Cheese Frosting is small enough to satisfy the craving of just one or two people. 

First, heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray. 

In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.

Mini Carrot Cake

Divide batter evenly between ramekins.

Mini Carrot Cake

Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center.

Mini Carrot Cake
Mini Carrot Cake

Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely.

Mini Carrot Cake

Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth. Fill and frost layers with maple-cream cheese frosting.

Mini Carrot Cake

Sprinkle with toasted walnuts and enjoy!

Mini Carrot Cake

Ingredients

  • Carrot Cake
    • 1/4cup Gold Medal™ all-purpose flour
    • Generous 1/4 teaspoon baking powder
    • Pinch salt
    • Pinch ground ginger
    • Pinch ground cinnamon
    • Pinch ground nutmeg
    • 1egg white
    • 2tablespoons packed light brown sugar
    • 2tablespoons canola oil
    • 1 1/2teaspoons milk
    • 1/4teaspoon vanilla
    • 1/3cup packed shredded carrot (about 1 carrot)
    • 1tablespoon raisins
    • 1tablespoon chopped walnuts
  • Maple-Cream Cheese Frosting
    • 2oz cream cheese, softened
    • 1tablespoon unsalted butter, softened
    • 1/3cup powdered sugar, sifted
    • 2teaspoons real maple syrup
    • 1tablespoon chopped walnuts, toasted, finely chopped (for garnish)

Directions

  • 1Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
  • 2In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
  • 3Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
  • 4Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.
  • 5Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.

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