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Carrot Cake Petit Fours

Julie Nolke

Ever dreamed of eating an entire cake in one bite? These little babies are for you. Julie makes petit carrot cakes that are big on flavor.



  • 5 large eggs, separated
  • 1 cup brown sugar
  • 1 tablespoon Orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon cinnamon
  • 1 cup grated carrots
  • 1 cup Flour
  • 1 teaspoon baking powder
  • 1 cup cream cheese, softened
  • 2/3 cup icing sugar
  • About 7-8 cups powdered sugar
  • 1 c. vegetable shortening, melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • About 3/4 - 1 c. hot water
  • Food coloring (optional)

Let's get Cooking...

  1. Preheat oven to 350 F. Place the yolks and sugar into a bowl and whisk until pale and fluffy.
  2. Add all the remaining ingredients except for the egg whites and stir to combine.
  3. Using an electric mixture, whisk up the egg whites until soft peaks form and then fold into the carrot mixture.
  4. Pour into and 8X8 square pan greased and fitted with parchment paper and bake for 1 hour. Let cool for 5 minutes and then turn out and let cool completely.
  5. For the frosting, whisk together the cream cheese and sugar until thoroughly combined.
  6. To your cooled cake, slice off a thin layer from the top using a bread knife to ensure a flat surface.
  7. Cut the cake in half vertically and then horizontally in thirds so that you have 6 thinner, smaller cakes.
  8. Use the frosting in between each layer and then place in the freezer for 45 minutes.
  9. Once set, cut each cake into smaller squares, roughly 24 small cakes.
  10. For the final icing, add all the ingredients into a bowl except for the water.
  11. Slowing add half the water and stir until a paste forms continue to add water until there are no lumps and the icing is pourable. You may need to rewarm in the microwave if the shortening has cooled.
  12. Dip each mini cake using a fork and a spoon to ladle over the icing onto the cake and then let set on a wire wrack over parchment paper.