Name: Small-Batch Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour (King Arthur recommended); 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/2 teaspoon salt; 1/2 pound carrots, peeled and shredded (about 3 medium carrots); 1/2 cup toasted pecans, chopped (optional); 1/4 cup raisins (optional); 3/4 cup granulated sugar; 1/4 cup packed light brown sugar; 2 large eggs; 3/4 cup vegetable or canola oil; 4 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 1 tablespoon plain Greek yogurt or sour cream; 1/2 teaspoon vanilla extract; 1 cup powdered sugar, sifted (adjust for sweetness preference)

Ingredients

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 teaspoon salt

1/2 pound carrots, peeled and shredded (about 3 medium carrots)

1/2 cup toasted pecans, chopped (optional)

1/4 cup raisins (optional)

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

3/4 cup vegetable or canola oil

4 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

1 tablespoon plain Greek yogurt or sour cream

1/2 teaspoon vanilla extract

1 cup powdered sugar, sifted

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper and spray it generously with cooking spray.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. Set aside.

Step 3: Peel and shred the carrots using the large holes of a box grater, then transfer them to a separate bowl.

Step 4: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the granulated sugar, brown sugar, and eggs on medium-high speed until fully combined, about 45 seconds.

Step 5: Reduce mixer speed to medium and slowly add the oil in a steady stream, pouring it against the inside of the bowl. If the oil splatters, lower the speed until incorporated, then resume.

Step 6: Increase the speed to high and mix until the batter is light in color and well emulsified, about 45 seconds to 1 minute.

Step 7: Turn off the mixer and fold in the shredded carrots, dry ingredients, pecans, and raisins by hand until no flour streaks remain.

Step 8: Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating halfway through. The cake is done when a toothpick inserted in the center comes out clean or the internal temperature reaches about 205°F (96°C). Cool in the pan on a wire rack for about 2 hours.

Step 9: To make the frosting, beat the cream cheese, butter, Greek yogurt or sour cream, and vanilla in a clean bowl on medium-high speed until smooth and combined, about 30 seconds. Scrape down the sides as needed.

Step 10: Gradually add the sifted powdered sugar and beat until the frosting is very fluffy, about 1 minute.

Step 11: Spread the frosting evenly over the cooled cake before serving.

Tips & Variations

Make sure the cream cheese and butter are fully softened before mixing to achieve a smooth, creamy frosting.

Sifting the powdered sugar before adding it helps prevent lumps in the frosting.

For a nut-free version, omit the pecans and substitute the raisins with chopped dried pineapple or apples for added texture.

Use freshly grated carrots for the best moisture and flavor in the cake.

Storage

Store the frosted carrot cake covered tightly in the refrigerator for up to 4 days. For longer storage, you can freeze the cake (without frosting) wrapped in plastic wrap and foil for up to 2 months; thaw completely before frosting and serving. When reheating, bring to room temperature for the best texture.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser and the flavor slightly nuttier. Consider using half whole wheat and half all-purpose for balance.

What if I don’t have Greek yogurt or sour cream for the frosting?

You can replace the Greek yogurt or sour cream with the same amount of mayonnaise or heavy cream to maintain the frosting’s creaminess, though the flavor will be slightly different.