Sometimes you need a dessert, but not a whole giant cake! I love to make desserts, but now without seeing friends all the time I have no one to share stuff with. I love these smaller servings which makes our sweet craving happy without getting burnt out on it. I promise you will love how this comes out!

Small Carrot Cake With Cream Cheese Frosting
(Adapted from Baking Mischief)

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Carrot Cake
1/2 cup (60g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/4 cup vegetable oil
1 large egg
2/3 cup loosely packed grated peeled carrots

2 ounces cream cheese room temperature
4 tablespoons (2oz) unsalted butter room temperature
1/4 teaspoon vanilla extract
2/3 cup (80g) powdered sugar sifted
Pinch of salt

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.

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 store covered in the refrigerator.

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