High-Fiber, High-Protein Mini Carrot Cakes with Yogurt Cream
These mini carrot cakes are inspired by the classic homemade carrot cake, a beloved dessert that has been enjoyed for generations thanks to the natural sweetness of fresh carrots. This wholesome version keeps the comforting flavors while adding a nutritious twist for everyday baking.
Each bite is soft, moist, and lightly spiced, with a creamy yogurt topping that adds a cool, tangy finish. Fresh grated carrots bring natural sweetness and color, while oats, whole-grain flour, and protein-rich ingredients create a hearty texture that keeps you satisfied longer.
Greek yogurt not only makes the cream topping smooth and refreshing but also boosts the protein content. Naturally high in fiber and packed with wholesome ingredients, these mini cakes make a delicious breakfast, snack, or healthier dessert.
They are easy to share, perfectly portioned, and ideal for meal prep, family gatherings, or anytime you want a sweet treat that feels both nourishing and indulgent.
Instructions
20 stepsTo Prepare the Batter
Gather your required ingredients.
Preheat the oven to 165°C/330°F.
In a mixing bowl, combine the oat flour, oat bran, whole golden flaxseed, ground golden flaxseed, baking powder, five-spice mix, and sea salt.
Make a well in the center of the dry ingredients.
Add the eggs, honey, olive oil, and orange zest into the center.
Add the grated carrots and mix with a silicone spatula.
Mix gently until everything is evenly combined.
Fold in the chopped walnuts.
To Bake
Prepare 12 mini silicone savarin molds.
Divide the batter evenly between the molds.
Smooth the surface gently with a spoon or spatula.
Bake at 165°C/330°F for 20–25 minutes, until the cakes are set and lightly golden.
Let the cakes cool completely in the molds before removing them.
To Make the Yogurt Cream
In a bowl, combine the Greek yogurt, Philadelphia cream cheese, and honey.
Whisk until smooth and creamy.
Transfer the cream to a piping bag.
To Assemble
Remove the cooled carrot cakes from the silicone molds.
Pipe the yogurt cream on top of each cake.
Decorate with a light dusting of spices and candied orange peel, if using.
Serve chilled or at room temperature.
Recipe Notes
Texture & Technical Notes:
- The batter should be moist and thick, with visible grated carrot and walnuts.
- Do not overmix the batter after adding the dry ingredients, as this can make the cakes denser.
- Let the cakes cool completely before removing them from the molds, especially if using mini savarin shapes.
- The yogurt cream should be smooth, thick, and pipeable. If it feels too soft, chill it for 15–20 minutes before piping.
- The cakes become even more moist after resting in the refrigerator.
Storage:
- Store the mini carrot cakes in an airtight container in the refrigerator for up to 4–5 days.
- For the best texture, let them sit at room temperature for 10–15 minutes before serving.
- The cakes can be frozen without the cream for up to 1 month. Thaw in the refrigerator, then add the yogurt cream before serving.
