small carrot cake

Light and fluffy 6-inch Carrot Cake with cream cheese frosting.

Small Carrot Cake

(3/4 cup) plain flour flour

(1/3 cup) brown sugar

(1 tablespoon) caster sugar or granulated sugar

baking powder

salt

cinnamon

nutmeg

80 ml (1/3 cup) vegetable oil

vanilla extract

60 ml (1/4 cup) full fat or whole milk

(1/4 cup) walnuts, finely chopped, optional

(3/4 cup) carrot, peeled and finely grated (approximately 1 large carrot)

(1 cup) full fat (block-style) cream cheese, softened

(1/2 cup) icing sugar

maple syrup (see notes)

lemon

Walnuts,

Small carrot cake

Grease and line one 6-inch round cake pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a medium-sized mixing bowl, add flour, sugars, baking powder, salt, cinnamon and nutmeg. 

In a separate mixing bowl, add oil, vanilla, egg and milk. Mix briefly with a fork just to break up the egg yolk. 

Add wet ingredients to dry ingredients, along with the walnuts and carrots. Stir until combined.

Transfer cake batter to prepared pan. Bake for approximately 25-30 minutes or until a skewer inserted into the centre comes out clean.

Leave to cool for 10 minutes, before carefully removing from cake pan and transferring to a wire rack to cool completely.

Cream cheese frosting

Add cream cheese to a medium-sized mixing bowl. Beat with an electric mixer on medium speed until creamy. There shouldn’t be any lumps.

Add sugar and maple and beat again until combined and smooth. Finally, stir through lemon zest. 

Use a spatula to spread the frosting on top of the cake. Decorate with walnuts, if desired.

Small carrot cake (single layer) with caramel cream cheese frosting.

Small Carrot Cake with Caramel-Cream Cheese Frosting

neutral oil (like canola or grape seed)

sugar

eggs,

pineapple,

carrots

all-purpose flour

baking soda

caramel bits

8-ounces of cream cheese, softened

Preheat the oven to 350, and line a...

Preheat the oven to 350, and line a 8x8-inch square pan with parchment paper on all sides (see photo for reference).

In a large bowl, stir together with a...

In a large bowl, stir together with a wooden spoon (do not use a mixer) the oil and sugar. Add the eggs, vanilla, pineapple and carrots.

In a separate bowl, stir together the flour,...

In a separate bowl, stir together the flour, baking powder, baking soda, and cinnamon.

Sprinkle the dry ingredients over the wet, and...

Sprinkle the dry ingredients over the wet, and stir until combined.

Pour the batter into the prepared pan, and...

Pour the batter into the prepared pan, and bake for 33-36 minutes, until nicely golden brown and starting to pull away from the edges.

Let the cake cool--it will slightly sink in...

Let the cake cool--it will slightly sink in the middle, but it's fine.

As the cake cools, whip together the frosting:...

As the cake cools, whip together the frosting: melt the caramel bits in the microwave with a splash of water. Set aside.

With an electric mixer, beat the cream cheese...

With an electric mixer, beat the cream cheese and powdered sugar until light and fluffy. Stir in the caramel and vanilla.

Frost the cake with the caramel cream cheese...

Frost the cake with the caramel cream cheese frosting, and serve.

Top 2 small carrot cake recipes from across the web

The most viewed small carrot cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Small Carrot Cake

Small Carrot Cake with Caramel-Crea...

Top 2 small carrot cake recipes from across the web

The most viewed small carrot cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Small Carrot Cake

Small Carrot Cake with Caramel-Crea...

The most viewed small carrot cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine