Carrot Cake Dessert Cups

5 from 2 votes

Layers of classic carrot cake with cream cheese frosting are topped off with the perfect finishing touches for your party.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: carrot cake, cream cheese frosting

Servings:

Calories: 511kcal

Author: Alexis Leonhardt

Get Recipe Ingredients

Bake your carrot cake. If you are using a boxed cake mix, follow the instructions on the package. After you bake the cake, transfer it to an airtight container and refrigerate it for at least 2 hours or overnight. Chilled cake holds its shape when we cut it which is important for these mini dessert cups.
Make your frosting. In a large bowl or stand mixer, combine 2 - 8 ounce packages of cream cheese with one stick of butter and mix with the paddle attachment. Add the powdered sugar and vanilla. Continue to mix until you have a smooth frosting.
Transfer the frosting to a large piping bag or keep refrigerated until you are ready to assemble your cake cups.
When you are ready to assemble your dessert cups, create an assembly station. Cut your prepared carrot cake into cubes. Add a layer of carrot cake to the bottom of the dessert cups. Pipe a thick layer of cream cheese filling over the cake.
Add a second layer of cake and add a second layer of frosting. I like to smooth out the top of the frosting so I have a clean top for decorating.
Make orange frosting by combining ½ cup of cream cheese frosting with a few drops of orange food coloring. Make ¼ cup of green icing for the carrot tops.
Finish the carrot cakes with more chopped pecans and pipe on a cream cheese frosting carrot.