My Small Batch Carrot Cake with Cream Cheese Frosting is a quick and easy dessert. A delicious sweet treat for a small get-together or a potluck.
Carrot cake is one of my favorite desserts. It is always a crowd pleaser because who doesn't love a delicious homemade cream cheese frosting?!
Small Batch Carrot Cake with Cream Cheese Frosting is great because it doesn't make a giant layer cake or a large 9x13 pan. This recipe only requires an 8x8 pan and it is a perfect size for a smaller gathering of friends or family.
Typically, carrot cake will have mix-in like raisins, pineapple, or nuts. I keep this recipe pretty plain and use the carrots only approach. However, you like more in your cake you can add what you enjoy.
Ingredient Notes
- all-purpose flour- I prefer this over a cake flour for this recipe.
- cinnamon and allspice- if you are not a fan of allspice you can substitute nutmeg in the spice blend.
- carrots- to grate your carrots, use the large holes of a box grater.
- sugar and light brown sugar- I love to use a blend of sugars in my cake. I love the rich flavor the brown sugar add to the small batch carrot cake.
- cream cheese and unsalted butter- make sure the cream cheese and butter are soft before starting the frosting!
How to Make a Small Carrot Cake
- Preheat the oven to 350°F. Line an 8×8 square baking pan with parchment paper and spray lightly with cooking spray.
- Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt together in large bowl. Set aside.
- In bowl of standing mixer with paddle attachment (or using a hand mixer), beat both sugars, oil, and eggs on medium until for about 30 seconds.
- Add carrots and remaining dry ingredients. Mix by hand will there is not visible flour.
- Pour the batter into the cake pan and bake for 30-35 minutes.
- Remove from oven and cool for at least an hour before frosting.
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Small Batch Carrot Cake with Cream Cheese Frosting
Ingredients
For Cake:
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ½ teaspoon salt
- ½ pound carrots peeled and shredded with a box grater
- ¾ cup granulated sugar
- 2 tablespoon packed light brown sugar
- 2 large eggs
- ¾ cup vegetable or canola oil
For Cream Cheese Frosting:
- 4 oz softened cream cheese
- 4 tablespoon softened unsalted butter
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
For Cake:
- Preheat the oven to 350°F. Line an 8×8 square baking pan with parchment paper and spray lightly with cooking spray.
- Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt together in large bowl. Set aside.
- In bowl of standing mixer with paddle attachment (or using a hand mixer), beat both sugars, oil, and eggs on medium until for about 30 seconds.
- Add carrots and remaining dry ingredients. Mix by hand will there is not visible flour.
- Pour the batter into the cake pan and bake for 30-35 minutes.
- Remove from oven and cool for at least an hour before frosting.
For Cream Cheese Frosting:
- When ready to frost the cake prepare the cream cheese frosting. Make sure that the cream cheese and butter are soft or the frosting will not set up correctly and will be lumpy or thin.
- Mix cream cheese, butter, and vanilla at medium high speed in a bowl of your standing mixer with the whisk attachment (you can also use a hand mixer) until smooth.
- Slowly add the powdered sugar while whisking. The frosting will become smooth and fluffy.
- Frost the cooled cake and decorate with desired topping.
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