Mini rum carrot cake. Perfect size to give away. Perfect size for Valentine's Day.

Mini Rum Carrot Cake

This mini rum carrot cake recipe may be the cutest thing you make all year. They are so cute and perfect for giving away to family and friends. 
Course Dessert
Cuisine Caribbean
Keyword rum carrot cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 person
Calories 735kcal
Author Tanya


  • 1.5 cups carrot grated
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/2 tsp salt
  • .5 cup butter softened
  • 1 egg
  • 2/3 cups granulated sugar
  • 1/4 cup dark rum
  • 1/2 tsp vanilla extract
  • 3/4 cups raisins

For the Cream Cheese Glaze

  • 4 oz cream cheese
  • 1/2 cup powdered sugar
  • 1 Tbsp dark rum
  • 2 Tbsp milk (optional)


  • Preheat oven to 350 degrees.
    Combine flour, salt, baking powder, cinnamon, and nutmeg in a bowl and set aside.
    Cream butter in mixer until fluffy, about a minute. Add sugar until sugar and butter are fully combined. Add egg, vanilla, rum, and carrots and allow to mix in.
    Add flour mixture into butter mixture and mix until incorporated. Add raisins and stir in.
    Add batter to greased mini bundt pans. Place in preheated oven for 30-35 minutes or until toothpick inserted comes out clean.
    Remove from oven and allow to cook on cooling rack. 

Make Glaze

  • While cake is baking, make glaze by creaming cream cheese in mixer until fluffy. Add powdered sugar and rum to mixture. Add milk if you want glaze to be thinner.
    Place glaze in zip lock bag, snip a tiny piece of edge of zip lock bag, and glaze cake. 
    Enjoy :)


Calories: 735kcal