Print Options

Back to Mini Carrot Cake Tortes >

Include these items:

Select reviews >

Taste of Home Logo

Mini Carrot Cake Tortes

 Mini Carrot Cake Tortes
"How cute!" is what you'll hear from guests when they spy these individual tortes. A rich cream cheese frosting is sandwiched between layers of moist cake. —Beatriz Marciano, Rockville, Maryland
15 ServingsPrep: 50 min. Bake: 25 min. + cooling


  • 2 English Breakfast or other black tea bags
  • 1 cup boiling water
  • 1-1/2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 1/2 cup honey
  • 1 tablespoon maple syrup
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 2 cups shredded carrots
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-3/4 cups confectioners' sugar
  • Toasted chopped walnuts, optional


  • Place tea bags in a small bowl; add boiling water. Cover and steep

2 of 2

Mini Carrot Cake Tortes (continued)

Directions (continued)

  • for 3-5 minutes. Discard tea bags; set tea aside. Line a 15-in. x
  • 10-in. x 1-in. baking pan with parchment paper and coat the paper
  • with cooking spray; set aside.
  • In a large bowl, beat the sugar, oil, eggs, tea, honey, syrup and
  • vanilla until well blended. Combine the flour, cinnamon, baking
  • powder, baking soda and cloves; gradually beat into sugar mixture
  • until blended. Stir in the carrots, walnuts and raisins. Transfer to
  • prepared pan (pan will be full).
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near
  • the center comes out clean. Cool in pan on a wire rack; remove from
  • pan and discard paper.
  • For frosting, in a large bowl, beat cream cheese and butter until
  • light and fluffy. Beat in vanilla. Gradually beat in confectioners'
  • sugar until smooth.
  • Using a metal 3-in. round cutter, cut 15 circles from cake. Cut each
  • circle in half horizontally; place cake bottoms on a parchment
  • paper-lined baking sheet. Pipe frosting over each. Top with
  • remaining cake layers and frosting; sprinkle with walnuts if
  • desired. Store in the refrigerator. Yield: 15 mini tortes.
Nutritional Facts: 1 torte (calculated without toasted nuts) equals 565 calories, 27 g fat (9 g saturated fat), 73 mg cholesterol, 183 mg sodium, 80 g carbohydrate, 2 g fiber, 6 g protein.