The Perfect Small Carrot Cake

It's made in 6-inch cake pans sandwiched with tangy cream cheese frosting. The cake is moist and soft, with warming spices.

Whisk 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 two 6-inch cake pans.

Bake the cakes for approximately 25-28 minutes. Let them cool to room temperature.

Whip together the cream cheese frosting until light and fluffy.

Frost the cakes and decorate with a little chopped walnuts

See the link for the full recipe!