Small Carrot Cake Recipes: Two Delicious Ways To Enjoy The Deliciousness!

Small Carrot Cake Recipes: Two Delicious Ways To Enjoy The Deliciousness!

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Small Carrot Cake With Cream Cheese Frosting Baking Mischief
Small Carrot Cake With Cream Cheese Frosting Baking Mischief from bakingmischief.com

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.
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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.
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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.

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