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Small Batch Carrot Cake

Moist Small Batch Carrot Cake with Cream Cheese Frosting Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup vegetable oil
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup finely grated carrot
  • 1/4 cup chopped walnuts or pecans, optional
  • 2 tablespoons raisins, optional
  • 4 ounces full-fat cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F. Whisk oil, brown sugar, granulated sugar, egg, and vanilla until smooth.
  2. Fold in flour, baking powder, baking soda, cinnamon, and salt until nearly combined, then stir in carrot and optional nuts and raisins.
  3. Divide batter into two greased 6-inch pans and bake 18-20 minutes. Cool completely.
  4. Beat cream cheese and butter until fluffy, then beat in powdered sugar and vanilla until thick.
  5. Frost the cooled layers and serve the same day.

Notes

The cake layers can be baked a day ahead, wrapped tightly, and kept at room temperature. Frost just before serving. If the frosting softens while you work, pop the cake in the fridge for 10 minutes to firm it up.