Small Batch Carrot Cake with Cream Cheese Frosting
Servings 6 large slices
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.