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Small-Batch Carrot Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 143 reviews

This 8×8 Small-Batch Single Layer Carrot Cake is a perfectly moist and flavorful dessert ideal for smaller gatherings. Combining warm spices with shredded carrots, toasted pecans, and optional raisins, this cake is topped with a smooth, creamy cream cheese frosting for a classic finish. It’s baked in a square pan to create a single-layer, easy-to-serve treat that takes about an hour from start to finish.

Ingredients

Scale

For the Cake

  • 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

For the Frosting

  • 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)

Instructions

  1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper and generously spray with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. Set this dry mixture aside.
  3. Shred Carrots: Using the large holes of a box grater, shred the peeled carrots and place them in a separate bowl for later use.
  4. Beat Sugar and Eggs: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine the granulated sugar, brown sugar, and eggs. Beat on medium-high speed for about 45 seconds until fully combined.
  5. Add Oil Slowly: Lower the mixer speed to medium and slowly add the oil in a steady stream, pouring it against the inside of the bowl. If the oil starts splattering, reduce to low speed until incorporated before resuming a higher speed.
  6. Emulsify Mixture: Increase the mixer speed to high and continue mixing until the batter turns light in color and is well emulsified, about 45 seconds to one minute.
  7. Combine All Ingredients: Turn off the mixer. Fold in the shredded carrots, dry ingredient mixture, toasted pecans, and raisins by hand until all the flour streaks disappear and the batter is homogenous.
  8. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, rotating the pan halfway through baking. The cake is done when a toothpick inserted in the center comes out clean or the cake’s internal temperature reaches about 205°F (96°C). Allow the cake to cool completely in the pan on a wire rack for approximately 2 hours.
  9. Make Frosting Base: In a clean bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer), beat together softened cream cheese, butter, Greek yogurt (or sour cream), and vanilla extract on medium-high until smooth and combined, about 30 seconds. Scrape the bowl as needed.
  10. Add Powdered Sugar: Gradually add the sifted powdered sugar and mix on medium-high until the frosting is very fluffy and smooth, about 1 minute.
  11. Frost the Cake: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. For smooth frosting, ensure the butter and cream cheese were properly softened and the powdered sugar sifted.

Notes

  • Make sure the cream cheese and butter are softened before making frosting to avoid lumps.
  • Sift the powdered sugar to achieve a smooth, fluffy frosting.
  • Optional ingredients like toasted pecans and raisins add extra texture and sweetness.
  • Rotate the cake pan halfway through baking to ensure even cooking.
  • Let the cake cool completely before frosting to prevent melting.
  • Internal temperature of 205°F indicates perfect doneness for this cake.
  • This recipe yields 8 servings, perfect for a small gathering or family dessert.

Keywords: carrot cake, small batch carrot cake, 8x8 carrot cake, cream cheese frosting, easy carrot cake

Find it online: https://reemcook.com/small-batch-carrot-cake-with-cream-cheese-frosting-recipe/