Hey guys! Here’s me wishing you a happy week, and a comfy home that smells like cake. Today we’re making a Small-Batch Carrot Cake that is simple, just the right size, and topped with a generous amount of the good stuff- cream cheese frosting!

While we’re still mostly stuck at home, I’m still sprinkling in some small-batch bakes because it’s really so nice to have just the right amount of cake. Carrot cake isn’t my favorite, but this one is so good that even I love it. Let’s get to it!

How to Make Small-Batch Carrot Cake

Start off by prepping your cake pan- in this case, a loaf cake pan. Mine is 8×4 inches, and there’s no real standard for loaf pans, so you might have something slightly different- that’s okay. Grease it up with cooking spray, and optionally line it with parchment paper.

In a small bowl, stir together the flour, baking powder, salt, and all the spices. Then, in a medium bowl, stir together all the wet ingredients- your egg, brown sugar, white sugar, oil, and vanilla extract. Stir in the carrots, and then add the dry ingredients to the wet. Stir together until completely combined. The whole process can be done by hand.

Pour the batter into your prepared pan, and send it to the oven! Cool it completely before frosting, which I know feels like it takes forever. Trust me, melted frosting sucks.

But once it’s cooled, cover that guy in frosting and enjoy!

Small-Batch Carrot cake

Servings 4 slices


For the cake:

  • 3/4 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 egg
  • 1/4 cup brown sugar
  • 2 tbs. white sugar
  • 1/4 cup oil
  • 1 tsp. vanilla extract
  • 1/2 cup grated carrot (about 2 carrots)

For the frosting:

  • 3 oz. softened cream cheese
  • 2 tbs. softened butter
  • 1 tsp. vanilla extract
  • 1 1/4 cup powdered sugar


For the cake:

  1. Preheat your oven to 350 degrees, and grease an 8 inch loaf pan. Optionally, line the pan with parchment paper. Set aside.

  2. In a small bowl, stir together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a medium bowl, stir together the egg, brown sugar, white sugar, oil, and vanilla extract until combined. Then add the carrots. Finally, stir in the dry ingredients until everything is combined. Pour the batter into your prepared cake pan, and bake for 15-17 minutes, or until a cake tester comes out clean.

For the frosting:

  1. Beat together the softened cream cheese and butter until combined. Add in the vanilla extract and powdered sugar, and beat until you have a thick, fluffy frosting. Frost your cooled cake generously, slice into four pieces, and enjoy!


  1. monika

    June 30, 2020 at 12:35 am

    8 inch loaf pan?
    As in 8 x 8?
    The pics look like you used 9 x 5?

    • Dough-Eyed

      June 30, 2020 at 1:17 am

      Hi there! It's an 8×4 inch loaf pan! There's not really a standard loaf pan size, usually 8×4 or 9×5. 9×5 would work, but will be a little thinner and will bake faster.

  2. Sue Cole

    September 1, 2020 at 10:37 pm

    I made 3 cupcakes with your small batch recipe…and they are yummy
    How can I make 12 without doing this 4 times?
    I’m deathly afraid to try expanding it myself because I only trust you for my high altitude baking! I just purchased Sugar High and I love it!!
    Sue Cole-Durango CO

    • Dough-Eyed

      September 11, 2020 at 2:19 am

      Hi there!! Shoot me an email at info@dougheyed.com and I'll help you convert!! And thank you so much for getting the book!!


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