Dessertsbiggerbolderbaking5.0
Small Carrot Cake Recipe
My Small Carrot Cake is tender, warmly spiced, and perfectly sized for a few—finished with creamy frosting and ready in under an hour.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Small Carrot Cake
2
Preheat the oven to 350°F (180°C). Butter and line a 6 inch (15 cm) round cake pan with parchment. Butter the parchment, dust with flour, and tap out the excess. Set aside.
3
In a small bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.
ground cinnamon1 teaspoon(1 ½ oz / 42 g) butter (, softened)3 tablespoons(4 oz / 115 g) powdered sugar (, sifted)1 cup
4
In a medium bowl, whisk together the egg, brown sugar, melted butter, orange zest (if using), and vanilla extract until thickened and smooth, about ⏱️ 2 minutes
large egg (, at room temperature)1(1 ½ oz / 42 g) butter (, softened)3 tablespoons(4 oz / 115 g) powdered sugar (, sifted)1 cuporange zest (optional)1 teaspoon
5
Fold the dry ingredients into the wet ingredients until almost combined, then add the carrots and walnuts (if using) and mix just until incorporated.
6
Spread the batter evenly into the prepared pan.
7
To Bake the Small Carrot Cake
8
Bake for 30–⏱️ 35 minutes, until a toothpick inserted into the center comes out clean.
9
Let the cake cool in the pan for ⏱️ 10 minutes, then transfer to a wire rack to cool completely.
10
To Make the Cream Cheese Frosting and Serve
11
In a medium bowl, whisk the cream cheese and butter together until smooth, then mix in the milk and vanilla extract.
12
Gradually add the powdered sugar and mix until fully combined.
13
Spread the frosting over the top of the cake, leaving the sides exposed. Scatter over extra toasted, chopped walnuts if you wish.
(1 ½ oz / 42 g) butter (, softened)3 tablespoons(4 oz / 115 g) powdered sugar (, sifted)1 cuptoasted, finely chopped walnuts for garnish ( (optional))2 tablespoons
14
Serve with coffee or tea. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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