The Perfect Small Carrot Cake Recipe

This small carrot cake recipe is made in 6-inch cake pans sandwiched with tangy cream cheese frosting. The cake is moist and soft, with warming spices.

Method

Preheat the oven to 350°F/180°C, grease, and line two 6-inch cake pans bottoms with parchment paper.

Whisk the flour, spices, baking powder, soda, and salt in a medium bowl until well combined.

Use a box grater to grate the carrots.

Whisk the vegetable oil, eggs, brown sugar, white sugar, and vanilla in a large mixing bowl until well combined.

Stir through the grated carrots.

Tip the flour mixture into the wet ingredients and stir until combined.

Pour the batter evenly into the prepared pans.

A great way to divide batter evenly is to use a kitchen scale and weigh the batter out as it’s going into the pans to ensure each gets the perfect amount.

Bake the cakes for approximately 25-28 minutes until a skewer or cake tester inserted into the middle comes out clean.

Let the cakes cool in the pan for 10 minutes before removing them and placing them on a wire rack.

Cool them to room temperature before frosting.

Frosting

In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.

Add the powdered sugar and vanilla extract and continue to beat until the mixture is creamy and smooth. If the frosting is too thick, add a teaspoon of milk or heavy cream until the desired consistency is reached.

It should be soft but not runny. If it is too thin, add more powdered sugar until it thickens.

Assembling

If your cake layers are uneven or domed, use a serrated knife to slice off a little off the top to even it out.

Lay a cake layer on a cake stand or turntable.

Scoop half the frosting onto a cake layer and use an offset spatula to spread it out.

Top with the second cake layer and the remaining frosting.

Decorate the top of the cake with crunchy walnuts.

You can serve it now or place the frosted cake in the refrigerator for 10 minutes to firm up the frosting.

Storing

Carrot cake can be stored at room temperature for up to a day or in the refrigerator for up to 4 days. Store it in an airtight container.

Making in advance

The carrot cake layers can be made in advance. Bake them and let them cool, then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 2 days, or freeze them for up to three months.

The cream cheese frosting can also be made a day in advance and stored in an airtight container in the refrigerator.

Let it sit at room temperature for 20 minutes, and give it an extra whip with a hand mixer before frosting the cake.

Additions and variations

• Add in 1/4 cup of sweetened or unsweetened shredded coconut for extra flavor.
• 1/4 cup of chopped pecans or walnuts in the batter will add texture.
• Bring in extra sweetness with a 1/4 cup dried cranberries or raisins.

Related recipes

For another mini cake recipe, try this 6-Inch Red Velvet Cake or try these carrot cake muffins with cream cheese filling!

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Small Carrot Cake Recipe

Yield: 6-inch cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This small carrot cake recipe is made in 6-inch cake pans sandwiched with tangy cream cheese frosting. The cake is moist and soft, with warming spices.

Print

Ingredients

• 125g (1 cup) all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 105g (1/2 cup) vegetable oil
• 2 large eggs
• 100g (1/2 packed cup) soft brown sugar
• 50g (1/4 cup) granulated sugar
• 1 tsp vanilla paste or extract
• 120g (1 packed cup) of grated carrots

Frosting

• 140g (5oz) cream cheese, room temperature
• 30g (2 Tablespoons) unsalted butter, room temperature
• 180g (1 1/2 cups) powdered sugar
• 1 tsp vanilla paste or extract
• Chopped walnuts

Instructions

1. Preheat the oven to 350°F/180°C, grease, and line two 6-inch cake pans bottoms with parchment paper.
2. Whisk the flour, spices, baking powder, soda, and salt in a medium bowl until well combined. Set aside.
3. Use a box grater to grate the carrots.
4. Whisk the vegetable oil, eggs, brown sugar, white sugar, and vanilla in a large mixing bowl until well combined. Stir through the grated carrots.
5. Tip the flour mixture into the wet ingredients and stir until combined.
6. Pour the batter evenly into the prepared pans.
7. Bake the cakes for approximately 25-28 minutes until a skewer or cake tester inserted into the middle comes out clean.
8. Let the cakes cool in the pan for 10 minutes before removing them and placing them on a wire rack. Cool them to room temperature before frosting.

Frosting

1. Beat the cream cheese and butter with an electric mixer until smooth in a mixing bowl.
2. Add the powdered sugar and vanilla extract and beat on low to combine, then switch to high speed and beat until the mixture is creamy and smooth.
3. If the frosting is too thick, add a teaspoon of milk or heavy cream until the desired consistency is reached. It should be soft but not runny. If it is too thin, add more powdered sugar until it thickens.

Assembling

1. If your cake layers are uneven or domed, use a serrated knife to slice a little off the top to even it out.
2. Lay a cake layer on a cake stand or turntable.
3. Scoop half the frosting onto a cake layer and use an offset spatula to spread it out. Top with the second cake layer and the remaining frosting. Decorate the top of the cake with crunchy walnuts.
4. You can serve it now or place the frosted cake in the refrigerator for 10 minutes to firm up the frosting.

Notes

*The cup sizes are US size which is smaller than metric. For best results, use scales. 

Storing

Carrot cake can be stored at room temperature for up to a day or in the refrigerator for up to 4 days. Store it in an airtight container.

Making in advance

The carrot cake layers can be made in advance. Bake them and let them cool, then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 2 days, or freeze them for up to three months.

The cream cheese frosting can also be made a day in advance and stored in an airtight container in the refrigerator. Let it sit at room temperature for 20 minutes, and give it an extra whip with a hand mixer before frosting the cake.

Recommended Products

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• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 6 x 3 Inch

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 72mgSodium: 367mgCarbohydrates: 56gFiber: 1gSugar: 42gProtein: 5g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist