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Small Carrot Cake

Enjoy a perfectly portioned, moist, and delicious small carrot cake. This recipe is ideal for a small gathering or a personal treat, topped with a creamy cream cheese frosting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 1 large egg
  • 1/4 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1/2 cup grated carrots
  • 1/4 cup chopped walnuts or pecans Optional
Cream Cheese Frosting
  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream as needed

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a small cake pan.
  2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Whisk together egg, sugar, oil, and vanilla extract in a separate bowl.
  4. Gradually add dry ingredients to wet, mixing until just combined.
  5. Fold in grated carrots and nuts (if using).
  6. Pour batter into pan and bake for 20-25 minutes, or until a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  8. For the frosting: Beat cream cheese and butter until smooth.
  9. Gradually add powdered sugar and vanilla extract, mixing until combined.
  10. Add milk or cream, 1 tablespoon at a time, until desired consistency.
  11. Frost the cake once completely cool.

Notes

For a richer flavor, consider adding a pinch of ground cloves or ginger to the batter.