If you love carrot cake, this playful take on the viral dot cake trend is for you! Soft, warmly spiced layers, rich cream cheese frosting, and a sweet crunchy carrot topping in every bite.
Preheat oven to 325°F. Line a 9" round cake pan or 9"x13" pan with parchment paper.
Mix dry ingredients in one bowl.
Mix wet ingredients in another bowl.
Fold wet into dry, then fold in carrots.
Spread evenly into pan and bake 22-28 minutes or until a toothpick comes out clean.
Cool completely, then chill before cutting rounds.
Beat all ingredients until smooth and thick.
Finely shred and chop carrots into confetti-sized pieces.
Add all ingredients to saucepan and simmer 6-8 minutes.
Spread onto parchment-lined tray.
Option 1: Bake (faster prep and more crunch)
Bake at 250°F for 25–30 minutes, stirring halfway through, until the carrots look dry and lightly crisp around the edges. They will continue to crisp as they cool.
Option 2: Dehydrate (brighter color + gentler drying)
Dehydrate at 170°F for 30 minutes, checking at the end. If they still feel sticky, continue for another 10–15 minutes until dry to the touch. They will crisp more as they cool.
Cool completely.
Use a small glass to cut a circle from the cake. Push down with a flat spatula to the bottom of the glass.
Layer with cream cheese frosting.
Take the glass and again insert into the cake. Cover again with frosting.
Empty your candied carrot confetti onto a plate. Dip your glass into the carrots so they stick to the frosting.
Repeat for each mini cake and enjoy!
0 servings