Small Batch of Carrot Cake

Sometimes all you need is a small batch of carrot cake. And who doesn’t love a delicious slice of carrot cake? Sometimes, you just don’t need a whole cake. That’s where a small batch comes in handy! Making a small batch of carrot cake not only reduces waste but it’s also quicker to prepare.

Additionally, this mini carrot cake is super cute! It is topped with cream cheese frosting and is perfect for any time you need a tiny carrot cake!

It’s the perfect solution for one or two person households. It’s also for those moments when you’re craving something sweet but don’t want to overindulge. In this article, you’ll find an easy-to-follow recipe for a small batch of carrot cake. In addition, we’ve got a creamy frosting recipe to top it off. So, let’s get baking and enjoy every bite of this scrumptious carrot cake!

Ingredients List

Ingredients:

Here’s what you need to make the perfect small batch of carrot cake and creamy frosting:

For the Carrot Cake:

  • All-purpose flour (½ cup): This is the base of your cake, giving it structure.
  • Baking powder (½ teaspoon): Helps the cake rise and become fluffy.
  • Cinnamon (½ teaspoon): Adds a warm, spicy note to the cake.
  • Nutmeg (½ teaspoon): Enhances the flavor with a bit of nutty sweetness.
  • Salt (¼ teaspoon): Balances out the sweetness and enhances other flavors.
  • Granulated sugar (½ cup): Sweetens the cake, making it delicious.
  • Vegetable oil (¼ cup): Keeps the cake moist and tender.
  • 1 large egg: Binds the ingredients together and gives the cake structure.
  • Grated carrots (⅔ cup): Adds moisture, sweetness, and a fresh flavor to the cake.

For the Cream Cheese Frosting:

  • Cream cheese (2 ounces, softened): Provides the frosting with a tangy, creamy base.
  • Unsalted butter (4 tablespoons, softened): Adds richness and smooth texture to the frosting.
  • Vanilla extract (¼ teaspoon): Gives the frosting a deep, sweet aroma.
  • Powdered sugar (¾ cup, sifted): Sweetens and thickens the frosting.
  • Pinch of salt: Enhances the flavors and balances the sweetness.

Necessary Kitchen Equipment and Utensils

Here’s the equipment and utensils you’ll need to get started:

  • 7×5-inch Baking Dish: Perfect size for a small batch.
  • Small Whisk: Ideal for mixing dry ingredients.
  • Medium Bowl: For mixing the wet ingredients and combining everything.
  • Rubber Spatula: Helps in gently folding in the grated carrots and scraping the bowl.
  • Cooling Rack: Essential for cooling the cake quickly and evenly.
  • Measuring Cups and Spoons: Accurate measurements are key to baking success.
  • Hand Mixer or Stand Mixer: Makes frosting preparation easy and ensures a fluffy texture.
  • Toothpick: Useful for testing if the cake is done baking.

Having these ingredients and tools on hand will set you on the right path to bake a delicious small batch of carrot cake.

Preparation Steps

4 steps to make a small batch of carrot cake

Follow these simple steps to prepare the perfect small batch of carrot cake. So, let’s prep the carrots, mix the ingredients, and combine everything to get a moist and flavorful cake.

Step-by-Step Instructions

Prepping the Carrots

  1. Choose Fresh Carrots: Select fresh, firm carrots for the best flavor and texture.
  2. Wash and Peel: Thoroughly wash the carrots and peel them to remove any dirt and outer skin.
  3. Grate the Carrots: Use a fine grater to grate ⅔ cup of carrots. The finer the grate, the more evenly the carrots will blend with your batter.

Mixing Dry Ingredients

  1. Combine Dry Ingredients: In a small bowl, whisk together ½ cup of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of salt. This ensures an even distribution.
  2. Set Aside: Once mixed, set the bowl of dry ingredients aside.

Mixing Wet Ingredients

  1. Beat Sugar and Oil: In a medium bowl, whisk together ½ cup of granulated sugar and ¼ cup of vegetable oil until the mixture is smooth and well combined.
  2. Add the Egg: Crack a large egg into the mixture and continue to whisk until it’s fully incorporated and the mixture is slightly frothy.

Combining Everything Together

  1. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in the medium bowl. Stir until just combined. Avoid overmixing to prevent a dense cake.
  2. Fold in Grated Carrots: Use a rubber spatula to gently fold in the grated carrots. This ensures even distribution of the batter.

Baking Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when you are.
  2. Prepare the Baking Dish: Lightly grease your baking dish with butter or non-stick spray, then line it with parchment paper for easy removal.
  3. Pour the Batter: Pour the carrot cake batter into the prepared baking dish, spreading it out evenly with a rubber spatula.
  4. Bake the Cake: Place the baking dish in the preheated oven and bake for 25-30 minutes.
  5. Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is done. If not, bake for a few minutes longer and check again.
  6. Cool the Cake: Once baked, remove the cake from the oven and place it on a cooling rack. Let it cool in the baking dish for about 10 minutes, then lift it out using the parchment paper and let it cool completely on the rack before frosting.

Following these baking instructions will ensure your small batch of carrot cake is perfectly baked and ready to be frosted and enjoyed!

Making the Frosting for Small Batch of Carrot Cake

Now that your small batch of carrot cake has cooled completely, it’s time to make the creamy frosting that will top it off. Follow these steps to prepare a delicious cream cheese frosting.

Preparing the Frosting

  1. Soften the Cream Cheese and Butter: Ensure both your cream cheese (2 ounces) and unsalted butter (4 tablespoons) are softened at room temperature. This will make them easier to mix and result in a smoother frosting.
  2. Mix Cream Cheese and Butter: In a medium bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter together until the mixture is smooth and creamy.
  3. Add the Vanilla Extract: Pour in ¼ teaspoon of vanilla extract and continue to beat the mixture until it’s fully combined.
  4. Incorporate the Powdered Sugar: Gradually add ¾ cup of sifted powdered sugar to the bowl, beating on low speed to begin with to avoid a sugar cloud. Increase the speed to medium-high as the sugar is incorporated fully, ensuring the frosting is smooth and fluffy.
  5. Taste and Adjust: Taste your frosting. If it’s too sweet, add a pinch of salt to balance the flavors. If it needs more sweetness or a thicker consistency, you can add a bit more powdered sugar, one tablespoon at a time, and beat until the desired consistency is reached.

Frosting the Cake

  1. Ensure Cake is Cooled: Make sure your carrot cake is completely cool before you begin frosting. If the cake is even slightly warm, the frosting can melt and become runny.
  2. Apply the Frosting: Use a rubber spatula or a butter knife to spread the frosting evenly over the top of the cake. You can also frost the sides if desired.
  3. Add Finishing Touches (Optional): For an extra touch, decorate the frosted cake with a sprinkle of finely chopped nuts or a light dusting of cinnamon.

With these steps, you’ll have a perfectly frosted small batch of carrot cake ready to be enjoyed. Happy frosting!

Assembling the Cake

With your perfectly baked and frosted carrot cake, it’s time to assemble and get ready to serve.

  1. Prepare Your Serving Plate: Select a nice serving plate or cake stand that can hold your carrot cake securely. This will make serving easier and more presentable.
  2. Transfer the Cake: Carefully place the frosted carrot cake from the cooling rack onto your serving plate. If you use parchment paper, gently pull it from underneath the cake to ensure it doesn’t tear.
  3. Slice and Serve: Using a sharp knife, slice the cake into even pieces. For a small batch cake, aim for about 6-8 slices to ensure everyone gets a piece.
  4. Store Leftovers: If you have any leftover cake, place it in an airtight container and store it in the refrigerator. The cake remains moist and delicious for up to 3 days.

Enjoy your homemade small batch of carrot cake with friends and family or treat yourself to a delightful dessert.

Serving Tips

a single piece of small batch of carrot cake on a small plate

To elevate the enjoyment of your small batch of carrot cake, consider these serving tips:

  • Pair with a Beverage: Carrot cake pairs wonderfully with a variety of beverages. Try serving it with hot drinks like coffee or tea for a cozy feel. Sparkling water with a splash of lemon can also be a refreshing complement.
  • Garnish Creatively: Enhance the presentation by adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. You can also dust the top with a light sprinkle of powdered sugar or decorate it with edible flowers for an aesthetic touch.
  • Serve at Room Temperature: While it’s important to store the leftover cake in the refrigerator, serving it at room temperature allows the flavors and textures to be at their best. Take the cake out of the fridge about 30 minutes before serving.
  • Accompany with Fresh Fruits: Consider adding a side of fresh fruits like strawberries, raspberries, or a fruit salad. The fresh acidity of the fruits provides a lovely contrast to the sweetness of the cake.
  • Timing Matters: If serving at a gathering, present the cake after the main courses when palettes are ready for something sweet. The anticipation will make the dessert even more enjoyable.

These serving tips ensure your carrot cake is not just delicious but also presented delightfully and thoughtfully. Enjoy your small batch carrot cake!

Variation Tips for Small Batch of Carrot Cake

Exploring different variations of your small batch carrot cake can add fun twists and new flavors to this classic dessert. Here are some tips to customize your carrot cake recipe:

  • Add Pineapple: Incorporate crushed pineapple into the batter for a moist and tropical twist. Simply substitute about ½ cup of crushed pineapple for part of the grated carrots.
  • Mix in Spices: Experiment with different spices like nutmeg, allspice, or cardamom to give your cake a unique flavor profile. Add these spices sparingly to complement the existing cinnamon.
  • Use Different Nuts: Swap out traditional walnuts for pecans, almonds, or even hazelnuts. Each type of nut will offer a distinct texture and taste.
  • Include Raisins or Cranberries: Mix in a handful of raisins or dried cranberries into the batter for bursts of chewy sweetness and a bit of tartness.
  • Orange Zest: Adding some orange zest to the batter or frosting can provide a refreshing citrusy note that pairs well with the spices in the cake.

These variation tips will allow you to experiment and find your perfect version of carrot cake, making each baking session unique and exciting.

Conclusion

Creating a small batch of carrot cake from scratch combines the joy of baking with the pleasure of indulging in a homemade treat. By following the steps outlined you ensure a delightful dessert that can be enjoyed on any occasion.

Whether you decide to stick with the classic recipe or experiment with making this cake for just one, it’s worth it! So, don your apron, preheat the oven, and embark on your next baking adventure.

Happy baking!

a single piece of small batch of carrot cake on a small plate

Small Batch Carrot Cake

Sometimes all you need is a small batch of carrot cake. And who doesn't love a delicious slice of carrot cake? Sometimes, you just don't need a whole cake.
Course Dessert
Cuisine American
Servings 4

Equipment

  • 1 7-inch baking dish

Ingredients
  

Cake

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 large egg
  • cup grated carrots

Frosting

  • 2 ounces cream cheese softened
  • 4 tablespoons 2oz unsalted butter softened
  • ¼ teaspoon vanilla extract
  • ¾ cup 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.

Notes

Nutrition Estimate:
Serving: one cake, Calories: 932kcal, Carbohydrates: 111g, Protein: 10g, Fat: 56g, Saturated Fat: 30g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 303mg, Sodium: 764mg, Potassium: 270mg, Fiber: 3g, Sugar: 83g, Vitamin A: 7058IU, Vitamin C: 2mg, Calcium: 161mg, Iron: 2mg
Keyword carrot cake, small batch carrot cake

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