Small Carrot Cake With Cream Cheese Frosting

Small Carrot Cake With Cream Cheese Frosting is a delightful way to enjoy the classic flavors of carrot cake in a smaller package. Perfect for a cozy family dinner or intimate gatherings, this cake packs all the goodness without overwhelming portions. As you slice into it, you’ll discover the moist texture and the balanced sweetness of fresh carrots, warmly spiced with cinnamon and allspice. And let’s not forget the star of the show: the creamy, luscious cream cheese frosting, which adds a decadent finish that’s hard to resist. So, roll up your sleeves and let’s get started on this delicious journey together. You’ll soon see how simple and rewarding making a Small Carrot Cake With Cream Cheese Frosting can be!

What is Small Carrot Cake With Cream Cheese Frosting

Small Carrot Cake With Cream Cheese Frosting is a delightful dessert that captures the essence of traditional carrot cake in a compact form. Ideal for small gatherings or family dinners, this version offers the perfect balance of rich flavors and moist texture. Topped with creamy, luscious frosting, it’s a satisfying treat for anyone who loves a sweet indulgence without the commitment of a full-sized cake.

Why You’ll Love This Small Carrot Cake With Cream Cheese Frosting

This Small Carrot Cake is an approachable recipe that evokes nostalgia with every bite. The medley of warm spices complements the sweetness of carrots, all capped off by a velvety cream cheese frosting. This cake is not only delicious but also incredibly easy to make. With its perfect portion size, it’s a great choice for sharing, or you can keep it all to yourself!

Ingredients for Small Carrot Cake With Cream Cheese Frosting

• 7×5-inch baking dish
• ½ cup (60g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• ¼ teaspoon salt
• ½ cup (100g) granulated sugar
• ¼ cup vegetable oil
• 1 large egg
• ⅔ cup loosely packed grated peeled carrots
• 2 ounces cream cheese, softened
• 4 tablespoons (2oz) unsalted butter, softened
• ¼ teaspoon vanilla extract
• ⅔ cup (80g) powdered sugar, sifted
• Pinch of salt

How to Make Small Carrot Cake With Cream Cheese Frosting

Preheat Your Oven and Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease your 7×5-inch baking dish to ensure easy removal of the cake after baking. This little step makes a world of difference!

Combine Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, allspice, and salt until well combined. This creates a lovely blend of spices, setting the tone for flavor. Set this mixture aside for later.

Mix the Wet Ingredients

In a medium bowl, whisk together the granulated sugar, vegetable oil, and large egg until smooth and well mixed. This is where the sweetness comes into play.

Combine Wet and Dry Mixtures

Gently stir the dry flour mixture into the wet ingredients until just combined. It’s key not to overmix! Use a rubber spatula to fold in the grated carrots, making sure they’re evenly distributed throughout the batter.

Bake the Cake

Now it’s time to bake! Transfer the batter into the prepared baking dish. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be simply divine! Once baked, place the pan on a cooling rack and allow it to cool completely for about 45 minutes before frosting.

Prepare the Cream Cheese Frosting

While the cake cools, let’s whip up that frosting! In a separate bowl, whisk together the softened cream cheese, softened butter, and vanilla extract until smooth. Then, gradually add the sifted powdered sugar and a pinch of salt, whisking until it’s well combined and fluffy.

Frost the Cake

Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula. If you can wait, chilling the cake for a bit before serving adds a nice touch, but it’s delicious either way!

Serving Suggestions

Serve your Small Carrot Cake With Cream Cheese Frosting straight from the baking dish for a casual yet charming presentation. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream, elevating the dessert even further. The addition of fresh fruit on the side can also be a lovely hint of brightness against the sweet cake.

Tips for Success

• Ensure your ingredients are at room temperature for the best texture and mixing.
• Avoid overmixing the batter; just fold until combined to keep it fluffy and light.
• Use freshly grated carrots; they retain more flavor and moisture, enhancing the cake.

Variations

If you’re feeling adventurous, experiment with additional spices like nutmeg or throw in some chopped walnuts or raisins for extra texture and flavor. Another option is to swap the cream cheese frosting for a lighter buttercream for a sweeter, richer experience.

Storage Tips

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. To maintain its freshness, consider freezing individual slices wrapped tightly in plastic wrap for up to three months. This way, you can have a delightful treat ready whenever the craving strikes!

FAQs

Q1: Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just frost it right before serving to keep that fresh flavor intact.

Q2: How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free baking blend that has a 1:1 ratio to maintain texture.

Q3: What can I substitute for vegetable oil?
Feel free to use melted coconut oil or unsweetened applesauce for a healthier option in your Small Carrot Cake With Cream Cheese Frosting.

Q4: Can I add nuts to the cake?
Absolutely! Chopped walnuts or pecans can easily be folded into the batter for a satisfying crunch.

Q5: What’s the best way to serve this cake?
It’s best served slightly chilled, and you can dust it with a little extra powdered sugar for an elegant touch.

This Small Carrot Cake With Cream Cheese Frosting truly embodies both tradition and convenience, making it a beloved addition to anyone’s dessert repertoire. With simple ingredients and straightforward preparation, anyone can bring this sweet delight to life in their own kitchen. Whether it’s for a celebration or a quiet night in, this recipe satisfies every time. Happy baking!

More Easy Desserts & Sweets Recipes:

• Carrot Cupcakes with Cream Cheese Frosting
• Coconut Icebox Cake
• Easter No-Bake Mini Egg Cheesecake
• Vegan Gluten-Free Carrot Cake

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Small Carrot Cake With Cream Cheese Frosting

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This Small Carrot Cake offers a delightful blend of moist texture and sweet flavors, topped with cream cheese frosting. Perfect for cozy gatherings or a treat for yourself!

• Total Time: 45 minutes
• Yield: Serves 6

Ingredients

Scale 1x2x3x

• 7x5-inch baking dish
• ½ cup (60g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• ¼ teaspoon salt
• ½ cup (100g) granulated sugar
• ¼ cup vegetable oil
• 1 large egg
• ⅔ cup loosely packed grated peeled carrots
• 2 ounces cream cheese, softened
• 4 tablespoons (2oz) unsalted butter, softened
• ¼ teaspoon vanilla extract
• ⅔ cup (80g) powdered sugar, sifted
• Pinch of salt

Instructions

• Preheat oven to 350°F (175°C) and grease baking dish.
• Whisk together flour, baking powder, cinnamon, allspice, and salt.
• In a separate bowl, mix granulated sugar, vegetable oil, and egg until smooth.
• Fold dry ingredients into wet ingredients, then add grated carrots.
• Transfer batter to baking dish and bake for 25-30 minutes.
• Cool cake completely before frosting.
• For frosting, whisk cream cheese, butter, and vanilla until smooth, then add powdered sugar and salt.
• Frost cooled cake and serve.

Notes

Use room temperature ingredients for better mixing and texture.
Do not overmix the batter to keep the cake light and fluffy.
Freshly grated carrots improve flavor and moisture.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 18
• Sodium: 250
• Fat: 12
• Saturated Fat: 4
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 33
• Fiber: 1
• Protein: 3
• Cholesterol: 30