Carrot cake is a classic dessert that is loved by many. It’s light, fluffy, and packed with flavor. Whether you’re after a small cake for a special occasion or a larger one for a family gathering, there’s a carrot cake recipe out there for you.
Recipe 1: Small Carrot Cake with Cream Cheese Frosting
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ¾ cup chopped walnuts
- For the frosting:
- 8 ounces cream cheese, at room temperature
- ¼ cup (1/2 stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F. Grease a 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until blended.
- Add the dry ingredients to the wet ingredients, stirring until combined.
- Stir in the carrots and walnuts.
- Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
- To make the frosting, in a large bowl, beat together the cream cheese and butter until light and fluffy.
- Add the confectioners’ sugar and vanilla and beat until smooth.
- Spread the frosting over the cooled cake.
Nutritional Information:
Serving size: 1 slice
Calories: 462
Fat: 26g
Carbohydrates: 52g
Protein: 6g
Tips:
- To make the cake extra moist, substitute half of the oil with apple sauce.
- If you don’t like walnuts, you can substitute them with raisins or dried cranberries.
- For a spicier cake, add a ¼ teaspoon of ground ginger to the dry ingredients.
Notes:
This cake can be stored in an airtight container at room temperature for up to three days.
Serving Suggestions:
This cake is delicious served with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Frequently Asked Questions:
- Q: Can I freeze the cake?
A: Yes, the cake can be frozen for up to three months. Wrap it tightly in plastic wrap and store in the freezer. - Q: Can I make this cake without the frosting?
A: Yes, the cake is delicious without the frosting. You can also top it with a simple glaze made of powdered sugar and a few tablespoons of milk.
Recipe 2: Small Carrot Cake with Lemon Cream Cheese Frosting
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ¾ cup chopped walnuts
- For the frosting:
- 8 ounces cream cheese, at room temperature
- ¼ cup (1/2 stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat oven to 350°F. Grease a 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until blended.
- Add the dry ingredients to the wet ingredients, stirring until combined.
- Stir in the carrots and walnuts.
- Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
- To make the frosting, in a large bowl, beat together the cream cheese and butter until light and fluffy.
- Add the confectioners’ sugar, vanilla, lemon juice, and lemon zest and beat until smooth.
- Spread the frosting over the cooled cake.
Nutritional Information:
Serving size: 1 slice
Calories: 462
Fat: 26g
Carbohydrates: 52g
Protein: 6g
Tips:
- To make the cake extra moist, substitute half of the oil with apple sauce.
- If you don’t like walnuts, you can substitute them with raisins or dried cranberries.
- For a spicier cake, add a ¼ teaspoon of ground ginger to the dry ingredients.
Notes:
This cake can be stored in an airtight container at room temperature for up to three days.
Serving Suggestions:
This cake is delicious served with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Frequently Asked Questions:
- Q: Can I freeze the cake?
A: Yes, the cake can be frozen for up to three months. Wrap it tightly in plastic wrap and store in the freezer. - Q: Can I make this cake without the frosting?
A: Yes, the cake is delicious without the frosting. You can also top it with a simple glaze made of powdered sugar and a few tablespoons of milk.