This incredibly easy Small Carrot Cake With Cream Cheese Frosting is a perfect replica of my mom’s potluck favorite.
I’ve mentioned on the blog before that we weren’t huge bakers in my house growing up, BUT, my mom did have a few really good go-to recipes in her arsenal that she brought out for special occasions.
One of those recipes was (and still is) her carrot cake. If she gets asked to bring a dessert to a potluck, I guarantee you, that’s what she’s going to bring. And when she does, at least five people will tell her it’s the best carrot cake they’ve ever had.
And they’re not wrong. Her carrot cake is a pretty magnificent thing. You bake it in a 9×13-inch pan, so it’s huge and basically perfect. It’s soft and fluffy, with just the right level of spice, and the entire thing is just smothered in a killer cream cheese frosting.
See Also: Small Red Velvet Cake
With spring nearly here and Easter just around the corner, I thought today would be a good day to share my mini version on the blog, so here we go: Small Carrot Cake with Cream Cheese Frosting.
This is a direct replica of my mom’s cake, so it’s everything described above, plus, it’s a small carrot cake, so you don’t need the excuse of a party to whip it up. And look how cute and tiny it is!!
This cake will serve four very generously or make six smaller servings. Make it over the weekend for you and someone special, or if you have a couple of good lunch buddies at work, I totally recommend baking it and surprising everyone at lunch. If you bake it in a pyrex dish, you can even just snap on a lid and go.
And just a side note: Those walnuts on the cake are there for aesthetic purposes only. I’m not a fan of nuts anywhere near my carrot cake so they went straight into the garbage post photo shoot. If you like nuts, great, cover your cake in them and enjoy that crunch. If you don’t, they are absolutely optional. 😉
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- This recipe has been updated to switch the baking soda out with baking powder, which creates a more stable cake and eliminates the slightly metallic flavor that some people sensitive to the taste of baking soda were experiencing. If you loved the old version, no problem! Simply continue to use the same amount of baking soda where the recipe now calls for baking powder.
Mini Carrot Cake
- 1/2 cup (60g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 2/3 cup loosely packed grated peeled carrots
- 2 ounces cream cheese room temperature
- 4 tablespoons (2oz) unsalted butter room temperature
- 1/4 teaspoon vanilla extract
- 2/3 cup (80g) powdered sugar sifted
- Pinch of salt
- Preheat your oven to 350°F. Lightly grease your baking dish.
- In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
- In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting, about 45 minutes.
- Whisk together cream cheese, butter, and vanilla until smooth. Add sifted powdered sugar and salt and whisk until well-combined and fluffy. Spread frosting over the cake. Chilling before serving is optional but recommended. Serve cake in the baking dish and store covered in the refrigerator.
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