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Small-Batch Carrot cake

Servings 4 slices

Ingredients

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

Instructions

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!