The BEST Small Carrot Cake Recipe

Finding a really great classic carrot cake in the supermarket is difficult. The solution is to make my own classic small carrot cake recipe, which is always moist and delicious.  If you are looking for a double-layer 6-inch carrot cake for two made from scratch with a delicious cream cheese frosting, read on!

Other small cakes to enjoy include this small single serving vanilla mug cake a decadent Nutella chocolate mug cake, and classic mini plum cake.

Ingredients

Simple ingredients you probably already have in the fridge and pantry.

• I use all-purpose flour.
• The cake batter contains a mix of granulated white and brown sugar for the perfect mellow sweetness. Using a mix of brown and white sugar not only sweetens the cake but also adds deeper flavor.
• Baking soda and baking soda are used to give the cake its rise.
• I use a fine kosher salt.
• Cinnamon and Vanilla paste or extract give the cake and frosting that delicious flavor. I like my carrot cake a little under-spiced and for this reason, I don’t add allspice or nutmeg.
• It’s the carrots (about 6) that make the cake so tasty. I use a food processor for ease but you can also grate by hand. You want finely grated carrots to mix well in the batter and cook properly.
• Vegetable oil
• Eggs make the cake light and airy and hold everything together.
• Cream cheese, butter, confectioner sugar, and vanilla extract are mixed to create a smooth and creamy frosting.

• Sometimes raisins are added to carrot cake recipes, however, I prefer to use currants and have also used cranberries.
• walnuts or pecans give the cake a pleasant crunch.

Recipe Directions

In a large bowl, mix together the flour, sugars, baking powder, baking soda, salt, and cinnamon. Next, add the carrots, eggs, and oil.  Beat with a hand mixer for about 2 minutes on the low setting to get everything mixed up, then fold in the chopped nuts, raisins, or currants.

One of the things that make my recipe a bit different from most others is I don’t use nutmeg or allspice, I prefer the flavor of just using cinnamon.  My Carrot cakes, in my opinion, are the best ever! But, most certainly, it is NOT low fat or low calorie.

The most labor-intensive part of this recipe is grating the carrots.  To quickly grate the carrots, use a small food processor; the prep time listed is based on this method. 

The dried fruit needs to be moist. If it is too dry, it’s a good idea to soak it in hot water for a couple of minutes before adding it to the batter.

Cake pans should be well-buttered and floured. A moist cake like this will stick if the pans are not floured.

Divide the cake batter between the 6-inch cake pans and cook on the middle rack for about 40 minutes.  Halfway through the baking, rotate the pans in the oven. 

Check your cakes for doneness, I use a thin metal cake tester but a small knife inserted into the middle that comes out clean also works well.  You’ll see that when the cake is done, it will just begin to come away from the edges of the cake pan.    

When the cakes are done, set them aside and let them cool for 10-15 minutes before turning them onto a cooling rack.    Next, wait and don’t do anything until the cakes are cooled down.

In a large bowl, beat the cream cheese and butter until creamy with a hand mixer on medium-low until well combined. Next, gradually add the sugar, ½ cup at a time, and beat until the frosting is smooth.  Add in the vanilla extract and mix until combined, also lemon extract works well if you prefer a bit of a lemony flavor.

If the bottom layer of the cake is domed a bit, you can slice off enough of the tops with a sharp knife to even out the cake. 

Frost the top and sides of the bottom layer, then place the top layer on and frost the top and sides with the remaining frosting. An offset spatula works wonders and makes it easy to get a nice, even layer of frosting on the cake. 

Cooking Time

Ready to eat in 1 hour 20 minutes, which includes the chill time.

Serving the Carrot Cake

The carrot cake is ready to serve when the frosting is set. To set just chill the frosted cake in the refrigerator for about 15 minutes.  I like a chilled carrot cake, so I will chill for about an hour before serving.  It can also be served at room temperature and has a shelf life of 2 days.  The cake is small, so it will most likely be gobbled up before that time.  

The cake is perfect on its own, or you can serve it with a scoop of Lemon ice cream or Gelato.

How to store leftovers

If you have any leftovers, the covered cake can be stored at room temperature for 2 days.  To freeze the frosted cake, set it in the freezer uncovered, then when completely frozen, wrap it tightly for an airtight seal.  The wrapped cake will last for about a month in the freezer.  To serve, defrost the wrapped cake overnight in the refrigerator.

If you’re making the cake ahead, wrap the unfrosted cake layers tightly in plastic wrap; use 2-3 layers to ensure you have a nice tight seal. The cake can be frozen for up to one month. When ready to use, defrost completely before frosting.

Recipe Tips

• Lightly oil the cake pan and line with parchment paper, and give the parchment a little oil. The cake won’t stick to the pan and will release easily
• Always use fresh carrots and grate them yourself or a food processor; don’t use the already grated carrots in the package.

Try the recipe and let me know if you agree that this is the BEST ever small carrot cake recipe!

Another one of my favorites are these tasty little apple cakelets

Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.