This post may contain affiliate links. Please see disclosure policy here.
This 6 inch small batch carrot cake for two is moist, tender and topped with cream cheese frosting. It is the perfect amount for 2-4 people.
Carrot Cake for Two
Easter is coming up and what would Easter be without carrot cake! This small batch carrot cake is perfect if there are just a couple of you to feed or if you’ve got a crowd but only a couple of carrot cake lovers.
Carrot cake is just not for Easter! It is perfect for any holiday, birthday or just because! I love to take small batch cakes to friends and family who are in need of a little comfort or pick me up and this cake is just the perfect size.
What is Carrot Cake?
Carrot Cake is traditionally a moist cake made with grated carrots. It is spiced with cinnamon and nutmeg and can contain nuts. I’m not a big fan of nuts in my baked goods so I leave them out or just use them on top. And of course a carrot cake must be topped with cream cheese frosting.
How To Make Small Batch Carrot Cake
- Prep a 6 inch cake pan by spraying with non stick spray and lightly flouring it. I also like to line the bottom with a piece of parchment paper or wax paper for easy removal of the cake. If you don’t have a 6 inch cake pan use a 9 x 5 Inch loaf pan. Baking time may vary slightly.
- Preheat oven to 350 degrees F.
- In a small bowl combine dry ingredients including flour, baking soda, spices and salt.
- In another bowl combine sugar, oil, vanilla and egg and mix to combine.
- Add in flour mixture and then fold in grated carrots.
- Pour into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pan. Remove cake and frost with cream cheese frosting.
How to Make Cream Cheese Frosting
- Start with softened cream cheese. Allow your cream cheese to sit at room temperature for a few hours. This will avoid lumps in your frosting.
- Beat cream cheese with softened butter and vanilla until smooth.
- Add in whipping cream, vanilla and powdered sugar and beat until combined and fluffy.
- Depending on your cake to frosting preferred ratio, frost just the top of cake or you can frost the entire cake if you prefer.
- Sprinkle the top with chopped walnuts.
Frequently Asked Questions
Does carrot cake need to be refrigerated?
Yes. Because of the cream cheese frosting any leftovers should be kept in the refrigerator. The cake can sit at room temperature prior to serving to warm up. Carrot Cake will last in the refrigerator about one week and can be frozen for 2-3 months.
Tips from Leigh Anne
- Vegetable oil or canola oil help make this cake moist. If you prefer not to use oil you can use an equal amount of butter.
- A lot of carrot cake recipes also use crushed pineapple to help make it moist. I find this cake plenty moist without it and I didn’t want to open a whole can of pineapple, for just 1/4 cup but if you like you can add in 1/4 cup drained crushed pineapple.
- The grated carrots also add moisture to the cake.
- If you would like a little crunch to your moist carrot cake add in 1/4 cup of chopped walnuts
For more delicious carrot recipes try these:
Be sure and follow me over on You Tube for weekly cooking demos.
Small Batch Carrot Cake
Ingredients
- 1/2 cup all purpose flour
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup canola oil or melted butter
- 1 egg
- 1/2 tsp vanilla
- 2/3 cup carrot grated
- 1/4 cup walnuts finely chopped optional
Cream Cheese Frosting
- 2 oz. cream cheese softened
- 3 Tbsp butter softened
- 1/2 tsp vanilla
- 1 cup powdered sugar
- 1 tsp whipping cream or milk
- 1/4 cup walnuts chopped for garnish on top
Instructions
- Grease and flour 6 inch cake pan. Line bottom with wax paper or parchment paper.
- Preheat oven to 350 degrees F.
- In a small bowl combine flour, nutmeg, cinnamon, baking soda and salt.
- In another bowl mix together sugars, oil, vanilla and egg. Add in flour mixture and stir to combine.
- Fold in grated carrots.
- Pour batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cake to cool in pan on a cooling rack. Remove and frost.
Cream Cheese Frosting
- Cream together cream cheese and butter until smooth.
- Add in whipping cream, sugar and vanilla and mix until combined and fluffy.
- Frost top of cake or the entire cake.
- Sprinkle with chopped walnuts.
Tips & Notes:
Recommended Products
Nutrition Facts:
Libby says
Made it for my Hubs’ birthday and it was delicious. As an amazing coincidence, our daughter-in-law found and made this exact recipe for him! Her’s turned out tasting just the same though she added the nuts & I didn’t. So it is reproducible by anyone! He told both of us to save this recipe so I did.
Angela says
I baked it up in an old baking tin and it fit perfectly. DELICIOUS and BEAUTIFUL!
Jolene says
Just made this today, and wow, what a great little cake with a lot of flavor..I really liked the simplicity…not all those extra ingredients needed and my husband just raved about it…he said to add it to the dessert rotation!
Nicole says
What a lovely recipe. I’ve made it in a 6″ pan, and plan to make it next in a mini muffin pan for a spring barbecue, doubling the recipe to share. For the two of us this is ideal though, and it’s “tweakable” too: adding a handful of shredded, unsweetened coconut and a shake of ginger powder works perfectly. The recipe itself doesn’t need anything else, to be clear; I want to be sure to respect the author’s perfect recipe, because it really is. Thanks for sharing it.
taraly says
Well the instructions and it came out perfect