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Toaster Oven Carrot Cake

This toaster oven carrot cake is packed full of pineapple, pecans, currants and topped with a simple lemon glaze. This is the perfect dorm food!

Since I am still having oven issues (ok, I know you are probably tired of hearing about my oven) I figured my handy little toaster oven will have to do. I read online that mini bundt pans are great for toaster oven cooking because they can cook the cake more evenly. So I attempted to find the mini bundt pans but I couldn’t find them anywhere. I went to Bed Bath and Beyond and the tell me they have never carried them. I hate when Bed Bath and Beyond doesn’t carry what I need. I save and save my 20% off coupons and came in tow with them. I get all excited when I think how I can save 20% and then boom, they don’t have what I need.

I really get bothered by this but enough of my complaining about mini bundt pans and how I can’t find them and on to cake! I found a recipe for carrot cake with a lemon glaze that is specifically designed (is designed the right word for a recipe…???) for toaster oven cooking. I thought it sounded different and I figured it would be tasty. I cooked the cake in four 6 ounce ramekins and they turned out great.

The toasted oven carrot cake was super moist and the glaze was zippy and loaded with lots of fresh citrus flavor. At first, the lemon glaze took me by surprise because it was a different flavor than I have traditionally had with carrot cake, but I think after a few bites the flavors started marrying and I really enjoyed it. I honestly felt that the cake was so flavorful and moist it really didn’t need a glaze or frosting but I’m never going to turn down either one!

If a lemon glaze is not your thing then I would recommend a cream cheese or plain old vanilla glaze. I didn’t make the cream cheese or vanilla glaze this afternoon but I have made it in the past and they have always turned out very well.

Looking for more delicious cake recipes? Try my apple pie coffee cake, blueberry fritter cake or my nutty cinnamon roll apple cake

Mini Carrot Cake with Lemon Glaze

This toaster oven carrot cake is packed full of pineapple, pecans, currants and topped with a simple lemon glaze. This is the perfect dorm food!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


For Cake:

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup grated carrots
  • 1/4 cup crushed pineapple, well drained
  • 1/4 cup shredded coconut
  • 1/3 cup coarsely chopped pecans
  • 1/4 cup currants

For Lemon Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice
  • Zest from 1 lemon

Source: Fabulous Food



Preheat the toaster oven to 325 degrees F

Mix the flour, sugar, baking soda and cinnamon together in a large mixing bowl.

In a separate small bowl whisk together the egg, oil and buttermilk.

Blend the liquid ingredients into the dry ingredients and stir just until mixed. Add the carrots, pineapple, coconut, nuts and currants and stir until mixed in. Divide the batter among 4 ramekins or 4 mini bundt pans. Bake for 40 minutes if using ramekins or 20 minutes if using mini bundt pans, or until a toothpick comes out clean when tested. Let cake cool completely in ramekin or bundt pan before removing. After you remove the cakes from their pan drizzle the glaze evenly over the cakes. Allow the glaze to harden, about 5 minutes, then serve topped with nuts.

For Glaze:

While the cakes are baking, mix the powdered sugar, lemon juice and lemon zest together in a small bowl.