Small Carrot Cake
User Reviews
4.8
Small Carrot Cake
Description
This carrot cake recipe mixes grated carrots into a batter enriched with sugar, vegetable oil, and an egg for moisture and structure. Ground cinnamon and allspice add aromatic warmth. The cake is baked until a toothpick inserted into the center comes out clean, ensuring it is cooked through but still moist. Cooling it completely before frosting prevents melting of the topping.
The accompanying frosting blends softened cream cheese, butter, vanilla extract, and powdered sugar with a pinch of salt. This yields a fluffy, creamy finish that balances the spiced cake's sweetness. The cake is served directly from the baking dish.
Though optional, chilling the frosted cake before serving helps the frosting set. This small cake is ideal for a modest dessert portion, cut into four slices.
The recipe notes recommend storing the cake covered in the refrigerator for up to four days to maintain freshness.
Ingredients
Special Equipment
- 7x5-inch Baking Dish
Carrot Cake
- ½ cup all-purpose flour 60 g
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- ½ cup granulated sugar 100g
- ¼ cup vegetable oil
- 1 egg large
- ⅔ cup carrot loosely packed, grated, peeled
Frosting
- 2 ounces cream cheese softened
- 4 tablespoons butter softened, unsalted, 2 oz
- ¼ teaspoon vanilla extract
- ⅔ cup powdered sugar sifted, 80g
- salt pinch
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 the cake covered in the refrigerator for up to 4 days to keep it fresh.
- This recipe yields approximately 4 slices suitable for small servings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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