Small Carrot Cake
User Reviews
4.8
210 reviews
Excellent
Small Carrot Cake
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This incredibly easy Small Carrot Cake With Cream Cheese Frosting is a perfect replica of my mom's potluck favorite!
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Ingredients
Special Equipment
- 7x5-inch Baking Dish
Carrot Cake
- ½ cup (60g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- ½ cup (100g) granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- ⅔ cup loosely packed grated peeled carrots
Frosting
- 2 ounces cream cheese softened
- 4 tablespoons (2oz) unsalted butter softened
- ¼ teaspoon vanilla extract
- ⅔ cup (80g) powdered sugar sifted
- pinch of salt
Instructions
- Preheat your oven to 350°F. Lightly grease your baking dish.
- In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
- In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting, about 45 minutes.
Frosting
- Whisk together cream cheese, butter, and vanilla until smooth. Add sifted powdered sugar and salt and whisk until well-combined and fluffy. Spread frosting over the cake. Chilling before serving is optional but recommended.
- Serve cake in the baking dish and enjoy!
Notes
- Store cake covered in the refrigerator for up to 4 days.
- Approximate nutritional information is for 4 slices.
Nutrition Information
Show Details
Calories
522kcal
(26%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
210 reviews
Excellent
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