Mini Carrot Cake Tortes Recipe
Mini Carrot Cake Tortes Recipe photo by Taste of Home
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Mini Carrot Cake Tortes Recipe

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"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
TOTAL TIME: Prep: 50 min. Bake: 25 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 50 min. Bake: 25 min. + cooling
MAKES: 15 servings


  • 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 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 vanilla extract
  • 3-3/4 cups confectioners' sugar
  • Toasted chopped walnuts, optional

Nutritional Facts

1 each: 565 calories, 27g fat (9g saturated fat), 73mg cholesterol, 183mg sodium, 80g carbohydrate (60g sugars, 2g fiber), 6g protein.


  1. Place tea bags in a small bowl; add boiling water. Cover and steep 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
Originally published as Mini Carrot Cake Tortes in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p169

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cgibson User ID: 1773446 190141
Reviewed Apr. 17, 2012

"I served this at a ladies luncheon and got rave reviews. I also found that the flavor gets even better after a day or twol I would definitely serve it again. There was waste cutting the circles but that made snacks for later. The circles made it look like you went to a lot of trouble."

lucyidge User ID: 2459460 174528
Reviewed Mar. 25, 2012

"I haven't tried this yet, but I will. Also when you cut into circles a lot of cake is waisted so why not just cut into squares, that way nothing is waisted."

iloveharrypotter User ID: 6568740 106961
Reviewed Mar. 22, 2012

"Kiltyone never has anything good to say.  I am not sure why she is so nasty and negative.  So I suggest everyone takes her "reviews" with a grain on salt.  Let's hope her life gets a little bit of "sugar" and she can learn to be nicer and happier."

jackiebeverlin User ID: 5231806 112783
Reviewed Mar. 21, 2012

"Why tea?! I have never heard of this one."

kiltyone User ID: 1148967 112775
Reviewed Mar. 20, 2012

"It was a strange tasting cake. My husband wouldn't eat it at all and he loves carrot cake.

No! Don't waste you time with this one."

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