Healthier birthday mini carrot cakes with mango cream cheese frosting

Okay, yes, “healthier birthday mini carrot cakes with mango cream cheese frosting” is possibly the longest post title on this whole blog but sometimes there is nothing like being literal and descriptive, you know? Without the detail, you might have assumed I have snuck some veggies into these cakes, right? Totally understandable, of course, if you know the way I like to bake (cases in point here and here) but not this time, my friends. Not this time.
These healthier mini carrot cakes are as close to the real thing (aka birthday cupcakes) as I could go, without sacrificing my beliefs in not using refined sugar and refined flours completely for the sake of the kids’ birthdays.
And you know, I have struggled with this. Every year, I look at those spongy sugary cakes covered in buttercream, thick ganache or fondant, and think, hmmm, should I? Just this once? And then I decide that, for me personnally, overloading children with sugar is not a celebration and I look for alternatives. And the more I look, the more I see not only that there is a different way but that these days, there are many options to treat ourselves for birthdays and other celebrations (like weekends, am I right?) without foresaking all our dietary and health goals. And if you are looking for that different way too, here is an option for you. (And if you’re not, carry on as you were – no judgment here.)

Why are these called mini carrot cakes?
Truth is, my kids call these “cupcakes”. That said, they are not as spongy and light in texture as standard cupcakes and so I thought calling them cupcakes would be misleading. But, for all intents and purposes, I have been making these for the kids’ birthday celebrations for about the last three or four years – mostly for the additional family or friends get togethers which are not on the actual birthday – but this year, for the first time, for the main event! (Which only goes to show how good they are, since the kids requested them – and then proceeded to eat the whole lot, assisted by some of our family members, in two days flat.)
For example, these are perfect if you want to do the frosting with the kids – make the mini cakes the day before and, if your kids are like mine and they love to help in the kitchen, whip up the frosting together on the day of their birthday party and let them have a go at piping the frosting onto the cooled cakes. They can choose their favourite colours (remember you can colour frosting with fruit – like here – or with natural powders, like beetroot powder which makes a lovely pink). We also have this Wilton coupler which lets you do a rainbow swirl – and what kid doesn’t like that?

So what is the texture actually like, you ask?
Well, I would describe these mini cakes as being denser than cupcakes (due to the addition of coconut and buckwheat flour), more akin to muffins, but still beautifully soft and a little crumbly. The denser texture is a plus in my book because they support the icing better and for longer.
That said, even though I like them by themselves as well, my kids think the icing is absolutely essential (and what kid wouldn’t – sometimes I think they eat these, always starting from the top of course, as if the recipe was for the frosting with the cake as the secondary element. But, even I have to admit that it’s together with the icing that these mini cakes shine – the contrast between the cakey bottom layer and the smooth fruity creamy frosting is what makes them complete (and what always draws me in).
And if you have a little extra time when you’re preparing them, you may also include an extra element – a jammy filling! Yep, on occasion I have cored these mini cakes and included a teaspoonful of a homemade jam in the cakes, before frosting them. On this occasion, I have used my mango jam so that the mango flavour within the cupcake as a whole would be enhanced (we did have a tropical birthday theme this year after all) but feel free to use your favourite jam instead if you don’t feel like making your own (ideally make sure it has no, or very little, added sugar – otherwise all your hard work in making sure these cakes are healthier will have been in vain).
Are these mini carrot cakes versatile?
Yes, definitely. I am fairly certain that every time I make them, I tweak something in the recipe but they always come out great.
I have made these with different flours (spelt and quinoa) and different frostings (I will post a recipe for my strawberry frosting soon – it’s so good!), substituted some of the carrot for grated zucchini (perfect when you’re in the middle of your summer zucchini crop!), added some crushed nuts or seeds for more texture, and they always turn out beautiful. If you are including a jam filling, you can also use different jams and make these a little different as a result every time.
Do these cakes stay fresh for long?
I usually make the mini cakes the day before, storing them in a cake box on a kitchen bench, and then make the frosting and frost the cakes the following day – i.e. on the day of the birthday party. That way the frosting will be fresh and beautiful for the party and birthday photos (and it honestly does not take long).
After they’ve been frosted (following the birthday party, if there’s any left), I store them either on the kitchen bench (that way, they need to be eaten within a day or two but they’ll stay nice and fluffy) or in the fridge (which might give you an extra day or two) but the cakes tend to get a little harder/denser so I prefer the benchtop.
I haven’t tried freezing these cakes (without frosting) so if you do, let me know how you go!
PS: If you like the cake stand, it’s from Ikea – what a beauty, hey?
Recipe
Healthier birthday mini carrot cakes with mango cream cheese frosting
Ingredients
Mini carrot cakes
- 1.5 cups wholemeal flour
- 1/2 cup buckwheat flour
- 1/2 cup desiccated coconut
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 3 large carrots (blitzed in a food processor, or grated)
- 2 eggs
- 1/2 cup macadamia milk (or other plant based or cow milk)
- 1/4 cup coconut oil, melted and cooled
- scant 1/2 cup rice malt syrup
Mango cream cheese frosting
- 250 g cream cheese
- 160 g mango chunks, fresh or frozen (and defrosted ahead of time) and blitzed in a food processor
- 150 g butter, melted
- 1 heaped tbsp rice malt syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla paste
Instructions
Mini carrot cakes
- Pre-heat the oven to 180C and line your muffin tins with paper cupcake liners. This recipe will make about 12 to 18 mini cakes, depending on how much you fill the liners.
- Whisk all the dry ingredients together in a large mixing bowl – the wholemeal flour, buckwheat flour, desiccated coconut, baking powder and the spices.
- Blitz or grate your carrots and mix into the dry ingredient mix until the carrot bits are well incorporated.
- In a small bowl, whish together the wet ingredients – i.e. the eggs, milk, coconut oil and rice malt syrup.
- With a wooden spoon or a rubber spatula, mix the wet ingredients into the dry ingredients until well combined (do not overmix).
- With an ice cream scoop, fill the muffin liners until about 3/4 full.
- Bake in the oven for 20 to 25 minutes until the top springs back and a skewer comes out clean. Take out of the oven and let cool completely. (I do this step the previous day and leave these mini cakes overnight in a box on the kitchen bench – I frost them on the day of the celebration.)
Mango cream cheese frosting
- Defrost your mango chunks if you're using frozen.
- You may also wish to pull out the cream cheese out of the fridge at this time- it is easier to get the frosting smooth if the cream cheese is at room temperature before you start making the frosting.
- Blitz the mango chunks in a food processor until smooth.
- Melt the butter and mix the rice malt syrup into the warm butter – it blends in easier.
- Place all the frosting ingredients into a bowl and whisk either with a whisk or a handheld mixer, until smooth.
- Place the frosting into a piping bag with a large piping tip and frost the cooled mini cakes.
Notes

Recipe notes
The mini carrot cakes recipe is based on an I Quit Sugar Recipe which you can find here. The frosting recipe is my own.
This recipe will make about 12 to 18 mini cakes, depending on how much you fill your liners.

65 Comments
Simone
They almost look too pretty to eat lol. Those cakes are such a work of art and I’m really dying to try one of these.
xx Simone
Little Glittery Box
Katerina
Thanks so much Simone!
Laura
I love the idea of healthier cake! I usually try to use whole wheat pastry flour or some type of wholegrain flour for half the recipe, but I love what you did here! and mango cream cheese? I’m all in! Beautiful little cakes, Katerina!
Katerina
Thank you so much, Laura, I appreciate your kind comment!
Shannon
These look and sound so tasty Katerina! Definitely the perfect birthday treat. 😋. What an excellent idea to add the mango, that is such an intriguing flavor combo I can’t wait to try!
Katerina
Thank you so much, Shannon, so glad you think so!
Honeycombee
you had us at “mango”! it really does sound amazing and like a fun recipe to try
https://honeycombee.com/
Katerina
Thank you!
Auggie
I have never had or thought of mango cream cheese before and these are so inspiring. Thank you for sharing 🙂
Katerina
Thank you very much, Auggie!
Leanne
I love carrot cake so you really had me at that. But add in mini and healthier and I’m all in. Oh and that mango cream cheese frosting sounds like the perfect topping!
Katerina
Thank you so much, Leanne! Much appreciated.
Jill
I love carrot cake! These mini’s are so cute and sound delicious!And the mango cream cheese frosting sounds amazing!
Jill – Doused in Pink
Naya
Just like most people here, I too adore carrot cakes. Even better if they don’t interfere with your diet and come in a bite size! P.S. mango is always a good idea; great job Katerina! xx
Naya
http://www.nayatilly.com
Katerina
Thank you so much Naya, much appreciated!
Tiziana Olbrich
I love carrot cake, but never tried it as a little cupcake 🙂
And a mango frosting sounds so delicious
have a great day,
Tiziana
http://www.tizianaolbrich.de
Katerina
Thanks so much, Tiziana! Individual cakes are always pretty special in my book!
Lauren
I love these! And I love the name lol! Such a great way to celebrate but keep it, at least a bit, healthier!
Katerina
Thank you so much, Lauren, I totally agree!
CoCo
What a great way to celebrate the littles Katerina! These mini cakes sounds amazing. I don’t think I’ve ever had icing with mango either so I’m really excited to try this recipe. Sugar is always such a weakness for me so it’s been really helpful to read your posts and find out how to cut more and more of it out of our diet. Hugs and thank yous, CoCo
Katerina
Thank you so much, CoCo, I so appreciate your comment! And I totally relate, I used to love sugar too but I feel so much better limiting it. And it’s true that they say – your taste will change and you won’t crave as much sugar as you go on.
Rosemary
hahaha!! You are right because I was thinking WOW that is a tongue twister. But despite the long name (which I like because you know what to expect) these sound absolutely perfecT! You know I am all about healthier desserts girl! And.. mangoes.. omg
Katerina
I know, right? It does has its advantages though, so I’ll stick with it. Thanks so much, Rosemary, appreciated!
TONYA
Just pass me a cupcake already. You do desserts beautifully and they’re “healthier” doesn’t get any better than this….or does it? Pinned!
Katerina
Haha.. that’s my attitude exactly! Thanks so much Tonya!
Priya
Katerina, The combination is really amazing here. I mean I never thought to combine carrots and mangoes. Must be really delicious. I need to check this out for sure.
Katerina
Thanks very much, Priya! I’ve also made these with roasted strawberry icing, it was also delightful!
Renuka Walter
How nice! Love those pretty mini carrot cakes. Carrot cake is my favorite. But yes, I’m yet to bake a perfect carrot cake. Just bringing this sweet inspiration our way. Thanks a ton! 🙂
Katerina
Thanks very much, Renuka!
Shea
Mmm, I love carrot cake, so MINI carrot cakes sound wonderful to me. And I never would have thought of mango in the frosting, but yum, I bet that is such a great combo!
Katerina
Thank you so much Shea, mango really is a wonderful addition here!
Sophie
They look absolutely delicious! I love carrot cake, it’s one of my favourites. I have huge respect for the fact you stick by your beliefs even for things like birthdays. I think I’d cave and take the ‘just one day’ approach x
Sophie
Katerina
Thanks so much Sophie, I think it’s just that I’m so stubborn! Much appreciated.
Christie
These mini carrot cakes sound so good with that mango cream cheese frosting!!! I am such a big fan of mango! It’s especially good at this time right now! So sweet and yummy.
Katerina
You are so right, Christie, it’s such a symbol of summer for me! We love mango here too so we’re constantly trying to incorporate it into more and more meals and treats!
Neil
Loving these healthier mini carrot cakes Katerina. Right up my street. And that mango cream cheese frosting. Wow. Just wow!
Katerina
Thanks so much, Neil! That frosting is really delicious!
David @ Spiced
I absolutely love carrot cake! My birthday just passed, and we did a traditional cake for my birthday…but if I had seen this post in advance, I might’ve done a carrot cake. I love all of the spices! And that mango cream cheese frosting? Fun! I appreciate your efforts to healthify this one, too. (Yes, I just made up that word…but you know what I mean!)
Katerina
Thanks so much, David, and happy belated birthday! And yes, healthify is totally a word!
The Exclusive Beauty Diary
This look so delicious. Thank you so much for sharing recipe.
New Post – https://www.exclusivebeautydiary.com/2020/07/lumene-arctic-hydra-care-rich-oleo-serum_20.html
Katerina
Thanks very much!
Tasia ~ two sugar bugs
Oh my! This mango cream cheese frosting looks and sounds so insanely delicious! I love how you make all these healthier treats!!
Katerina
Thanks so much, Tasia, much appreciated! Lighter treats is definitely how we roll over here.
sherry
hi katerina
those cakes look so pretty on that cake plate. i have to say i am definitely a frosting kinda gal. i like equal amounts to cake 🙂
Katerina
Sounds good to me, Sherry! Thank you!
Laura Bambrick
These look absolutely delicious! I use mostly mainstream cooking ingredients, but I love seeing your recipes to substitute in some healthier ingredients. Every little bit helps! I love carrot cake but it is so bad for you and this is a really nice alternative! Yum!
Katerina
Thanks so much, Laura! And you are so right – every little bit does help.
Juliana
These mini carrot cakes look so delicious…and I love the “healthy” part of it…and the frosting of cream cheese and mango sound a look divine…thanks for sharing the recipe Katerina.
Have a great week ahead!
Katerina
Thank you so much for your kind comment, Juliana, much appreciated!
Fork it by Kat!
I’m a huge mango fan 🙌 they look so delicious! xx
Katerina
Thanks so much, Katerina! We love mango here too – and this icing is delicious.
Gemma
Wow they look so cute and tasty. You’ve done such an amazing job frosting them. I’m terrible at frosting, and I love your cake stand, it’s so so cute xo
Makeup Muddle
Katerina
Thank you so much, Gemma! The frosting is easy when you have a great big piping tip!
jodie filogomo
If this is as good as the cookies we just made, I’m all in.
XOOX
Jodie
http://www.jtouchofstyle.com
Katerina
Haha.. thanks so much, Jodie! I’m so pleased you loved those cookies!
Heidi | The Frugal Girls
What a delicious birthday treat, and I love how you made them healthier! Cream cheese and carrot cake is the perfect match!
Katerina
Ohhhh, isn’t it just! Thanks so much, Heidi!
Kathrine Eldridge
These look delicious! Love the idea of a jammy filling.
https://www.kathrineeldridge.com
Katerina
Thanks Kathrine! I love a little jammy surprise myself!
Healthy World Cuisine
We have the sudden urge to grab one of your gorgeous mini carrot cakes with mango cream cheese frosting right off your little Ikea stand! Actually maybe two! They are small… (smiling) Mango Cream cheese frosting sounds sublime and we have 4 ripe fresh ones waiting for us in the fruit basket. Pinning to all of our favorite boards!
Katerina
Thanks so much for your kind words! Yep, two is always better than one!
Jeff the Chef
Mango cream cheese frosting! My hustand is a HUGE mango fan … I’ll bet he’d love these cupcakes.
Katerina
And so are we, Jeff! Check out my mango jam recipe as well – I bet that might be popular with your husband too. Thanks so much!
Sam | Violet Hollow
Mango cream cheese frosting! Yes please! These look so delicious, I couldn’t be trusted alone with them, I would eat the whole plate. Thanks for sharing xx
Violethollow.com
Katerina
Isn’t mango just a fabulous addition to anything, Sam? Thanks so much – they definitely go pretty quickly at our house!