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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:
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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:
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Nutrition Facts:
Lisa says
Just made this on 1/26/2023. Everything about this cake is perfect! It’s delicious. Bold cinnamon flavor. Cake turned out moist and flavorful. Cream cheese frosting perfect with extra vanilla. It actually took 30 minutes in a glass pan. Received great compliments. I am definitely saving this recipe.
Danielle says
This is the BEST carrot cake I’ve had in ages. I made it on a whim when my kiddo asked for “the cake with a carrot on top”. I normally view carrot cake as a socially acceptable vehicle to eat cream cheese frosting. But I actually really enjoyed the cake on this!
I grated the carrots very fine and also added a touch of ground ginger. I baked it in a heart shaped pan as it was my only small one, but then I was able to half the cake and add a layer of frosting for a classic layer cake look. I really was surprised how well this turned out! My kiddo even told me I was “a good cookerer” after her third piece.
Beth says
This recipe is delicious!
Danette Miller says
I have a small 6 inch bunt/flute pan. what adjustments if any would I need to make.
Leigh Anne Wilkes says
A bundt pan will make a thicker cake so the baking time will be longer. Bake until a toothpick comes out clean
Mary V says
This is very special- do you have other small batch recipes?
Leigh Anne Wilkes says
I have lots more – you can find them all here:https://www.yourhomebasedmom.com/category/recipes/cooking-method/recipes-for-two/