• Home
  • About
    • FAQ
    • Privacy & Disclosure
    • Terms & Conditions
  • Contact Me
  • All Recipes
    • Nerdy Recipes
    • Breakfast
    • Main Courses
      • Chicken
      • Pasta
      • Soups
      • Salads
    • Beverages
    • Side Dishes
    • Desserts
      • Bars, Brownies & Blondies
      • Cookies
      • Cupcakes
    • Healthy
    • Easy Weeknight Meals
    • Holiday Recipes
      • Christmas
      • Valentine’s Day
  • Recipes for One
  • Recipes for Two
  • Small-batch Desserts

Baking Mischief

Good Food, Nerdy Recipes, Living Well

  • Breakfast
  • Main Courses
    • Easy Weeknight Meals
    • Beef
    • Chicken
    • Pork
    • Salads
    • Sandwiches
    • Soups
    • Pasta
  • Desserts
    • Bars, Brownies & Blondies
    • Cookies
    • Cupcakes
    • Frozen
  • Side Dishes
You are here: Home / Recipes / Small Carrot Cake With Cream Cheese Frosting

Small Carrot Cake With Cream Cheese Frosting

03/14/21 | Cakes, Desserts, Recipe for Two, Recipes, Small-batch Dessert

86.1Kshares

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 eaten.

Close up overhead image of small carrot cake with cream cheese frosting and walnuts on top.

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. (Update: so many people have emailed me asking for her recipe, I put it on the blog. You can find her easy carrot cake here.)

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.

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.

Ingredient Notes

  • Loosely packed grated peeled carrots: To grate your carrots, use the large holes of a box grater and then loosely pile them into your measuring cup for measuring.
  • Allspice: This recipe uses allspice, but not all carrot cake recipes do, and some people don’t enjoy the flavor. You can omit the allspice if you don’t have/like it or cut the amount in half.
  • Softened cream cheese: My go-to cream cheese brand for baking and frosting is Philadelphia cream cheese. Make sure to allow enough time for your cream cheese to soften at room temperature. Cream cheese that’s too cold will leave cream cheese lumps in your frosting.
  • Walnuts for topping: Nuts are optional. I’m not a fan of nuts anywhere near my carrot cake so these 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, skip them! 😉

Picture of slice of small white carrot cake with cream cheese frosting on a white plate.

How to Make a Small Carrot Cake

  1. Whisk together flour, baking powder, cinnamon, allspice, and salt in a small bowl.
  2. 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.
  3. 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.

FAQ

I don’t have a 7×5-inch baking dish. What else can I use?

You can also bake this in a 6-inch round or square cake pan. 

Can I double this recipe? 

Yes. If you’d like to double the recipe, you can make a 2-layer 6-inch cake or bake it in an 8×8-inch pan, and extend the baking time as needed. To double the recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider. 

If you’d like to make an extra-large version, go make my Mom’s Carrot Cake, which is this recipe but baked in a 9×13-inch pan.

Does carrot cake need to be stored in the refrigerator?

Yes. Because of the cream cheese frosting, this cake should be stored in the refrigerator. Unfrosted carrot cake, however, can be stored at room temperature.

Photo of small carrot cake with cream cheese frosting in a white dish.

More Small Cake Recipes

  • Small Chocolate Cake
  • Small Red Velvet Cake
  • Small Banana Cake
  • Small Lemon Pound Cake
  • Small Pumpkin Cake

Recipe Notes

  • 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.
Photo of small carrot cake with cream cheese frosting in a white dish.

Small Carrot Cake

This incredibly easy Small Carrot Cake With Cream Cheese Frosting is a perfect replica of my mom's potluck favorite!
4.87 from 44 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings (Hover or Click to Change Yield): 4 to 6 servings
Calories: 522kcal
Author: Tracy

Ingredients

Special Equipment

  • 7x5-inch Baking Dish

Carrot Cake

  • ½ cup (60g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ¼ cup vegetable oil
  • 1 large egg
  • ⅔ cup loosely packed grated peeled carrots

Frosting

  • 2 ounces cream cheese softened
  • 4 tablespoons (2oz) unsalted butter softened
  • ¼ teaspoon vanilla extract
  • ⅔ cup (80g) powdered sugar sifted
  • Pinch of salt

Instructions

  • 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.

Frosting

  • 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 enjoy!

Notes

Store cake covered in the refrigerator for up to 4 days. 
Approximate nutritional information is for 4 slices. 
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 86 comments

« Beef Ramen Noodles
Easy Chai Tea Latte »

Comments

  1. Lydia says

    March 29, 2017 at 2:10 am

    5 stars
    Wow, I made this last night – absolutely YUM!!!

    Reply
    • Tracy says

      March 29, 2017 at 9:06 am

      I’m so glad you enjoyed it, Lydia!!

      Reply
      • Samantha says

        September 22, 2020 at 12:41 pm

        Tracey
        Would this work in 2 six inch round pans?
        Thanks
        Samantha Aydt

        Reply
        • Tracy says

          September 22, 2020 at 12:47 pm

          It will work in one 6-inch round pan. If you want two layers, double the recipe. Hope you enjoy it!

          Reply
          • Premie says

            March 14, 2022 at 9:44 pm

            Thank u a must try recipie

  2. INDIRA says

    April 15, 2017 at 9:34 am

    5 stars
    I luuuvv your recipes and always look forward to trying new ones ……They are easy to make and there aren’t any leftovers to store..Small batch….Perfect!!

    Reply
    • Tracy says

      April 18, 2017 at 1:32 pm

      Thank you so much! I’m so glad you enjoy the recipes!

      Reply
  3. Tracey says

    June 3, 2017 at 6:10 pm

    5 stars
    My boyfriend says this cake “was to die for”. It turned out so moist…just awesome. I’m happy I found your site and will be looking for more recipes to make.

    Reply
    • Tracy says

      June 5, 2017 at 4:56 pm

      Yay! So glad you guys enjoyed it!!

      Reply
  4. Amber says

    June 22, 2017 at 8:56 am

    Hi Tracy! Just curious… I don’t have a 7×5 baking dish. Do you think I could use 6in springform pan instead? Maybe just increase the baking time slightly?

    Reply
    • Tracy says

      June 22, 2017 at 10:40 am

      Hi, Amber! Yup, that should work with the slightly longer baking time. This is a pretty rustic cake, so I’m not sure how *pretty* the cake will look when you release the pan, but it should taste just fine. 😉

      Reply
      • teri says

        March 29, 2020 at 12:51 pm

        can I make it in muffin pan??

        Reply
        • Tracy says

          March 29, 2020 at 4:56 pm

          You can! They’ll have a pretty flat top, but they still taste great. Just reduce the baking time–I’d start checking on them at around 16 minute, but they’ll probably take 17-22ish minutes (I haven’t timed them as cupcakes/muffins before). Please let me know how they turn out!

          Reply
  5. Kirstin says

    June 28, 2017 at 3:52 pm

    My cake tested done but sank a lot as it cooled. I might try the recipe in a 6″ round pan instead.

    Reply
    • Tracy says

      June 28, 2017 at 4:22 pm

      Hi Kirstin, sorry your cake sunk! Hope it still tasted great!

      Reply
  6. Isabelle says

    September 27, 2017 at 9:58 pm

    5 stars
    OMG this cake is so good and I’m impressed as this is my first time baking carrot cake. I’ll admit at first I was nervous about the 1/2 cup flour and wasn’t sure if this cake was going to turn out right but boy was I wrong. I ate it warm out of the oven with caramel and pralines icecream as i didn’t use any nuts in the recipe. It tasted better than most desserts I’ve had from restaurants. Thank you for sharing your sweet secret recipe with us! Forever grateful 🙂

    Reply
    • Tracy says

      September 28, 2017 at 5:21 pm

      Isabelle!! This comment made me so happy! I’m so glad you enjoyed the cake, and I love the idea of eating it with ice cream. I’ve never tried that before, but I think I need to now!

      Reply
  7. Effie White says

    September 28, 2017 at 7:32 pm

    Can’t wait to try!!! Im going to add raisins. Thanks for posting!

    Reply
    • Tracy says

      October 2, 2017 at 2:36 pm

      Hope you enjoy it, Effie!!

      Reply
  8. Theresa says

    October 11, 2017 at 10:31 am

    1 star
    I tried making this cake twicw already because I love carrot cake. Both times just didnt work out. I’m not sure what I did wrong. I followed all the directions and measurements to a T. The baking soda taste was overpowering, it sunk both timea and the edges of the cake were burned but the center was still raw. So bummed cause I bought a pyrex baking diah specially for this recipe.

    Reply
    • Tracy says

      October 23, 2017 at 8:37 am

      Hi, Theresa, I’m so sorry to hear that, especially since you bought a baking dish for the recipe! If you are interested in troubleshooting, I would try two things: First, try with a new batch of baking soda. I’ve never experienced a very strong baking soda taste with this cake, so it might have gone off. And two, check your oven calibration with an oven thermometer. It could be running hot or cold, causing the cake to cook unevenly and sink.

      Reply
      • Janet selinka says

        March 23, 2020 at 9:27 pm

        I read the recipe as using baking powder not baking soda?

        Reply
        • Tracy says

          March 23, 2020 at 9:43 pm

          Hi Janet, that’s correct. A previous version used baking soda, and that note was for people who had made the cake in the past and liked that old version. You can just ignore it. 🙂

          Reply
      • Dianne Whittaker says

        October 23, 2021 at 12:39 pm

        Tracy, First time to find you on the computer. So excited. Been cooking for a family now just two of us. My cake is in the oven, now. Can’t wait. Theresa mentions baking soda. I used the baking powder shown in the recipe for Small Carrot Cake. I hope it needed the baking powder. Fingers crossed that I used the correct ingredient. Thank you. Dianne

        Reply
        • Tracy says

          October 23, 2021 at 5:16 pm

          Hi Dianne, an older version of this recipe used baking soda, but the updated one uses powder, so you’re good. Hope you enjoy the cake!

          Reply
  9. giulia says

    October 22, 2017 at 11:54 am

    can you double it?

    Reply
    • Tracy says

      October 23, 2017 at 7:41 am

      Yes. You can double it and bake it in an 8×8-inch pan.

      Reply
      • Heather says

        October 28, 2017 at 10:40 am

        Does the baking time increase if we double the recipe? Thanks!

        Reply
        • Tracy says

          November 1, 2017 at 4:38 pm

          Yes. You’ll definitely have to extend the baking time if you double it.

          Reply
  10. Emily says

    November 19, 2017 at 10:30 pm

    5 stars
    Hey lovely recipe! Would you need to squeeze any excess water put of the carrots before putting them into the mixture?

    Reply
    • Tracy says

      November 21, 2017 at 7:38 pm

      Thanks, Emily! And nope, just shred and bake. 🙂

      Reply
  11. Sara says

    January 20, 2018 at 6:44 am

    Wow, just, wow. So far I’ve made the carrot cake and the angel food cupcakes this week. (Didn’t have to buy a thing; had all the ingredients in the house.) The two recipes were so easy and quick, I couldn’t believe it. Not just the flavor, but the texture in both desserts was amazing. Now I don’t have to figure out where in the freezer to put 10 big pieces of leftover cake or else have to eat the same dessert all week. I can’t get over that I’ve found small-batch dessert recipes that are fantastic and easy. Good job! – Sara

    Reply
    • Tracy says

      January 22, 2018 at 6:54 am

      Thanks, Sara! I’m so glad you’re enjoying the recipes, and this comment just made my day!

      Reply
  12. Rhonda says

    February 6, 2018 at 5:47 pm

    Could you make cupcakes with this recipe??

    Reply
    • Tracy says

      February 7, 2018 at 1:43 pm

      Hi, Rhonda, you absolutely can, but they’re not very pretty cupcakes. This is a really rustic cake, so the cupcake tops come out pretty flat and sometimes craggy. But they taste great though. 😉

      Reply
  13. Natalie says

    September 9, 2018 at 9:18 am

    How many cupcakes does this make?

    Reply
    • Tracy says

      September 10, 2018 at 3:28 pm

      Hi, Natalie, I’m not sure. I’ve never made this into cupcakes. I would think 3 to 4 when filled 2/3 of the way full, but that’s just a guess. Please let me know if you give it a try!

      Reply
  14. Lala91 says

    November 26, 2018 at 8:35 pm

    5 stars
    I made the mistake of adding baking powder thinking it was missing from the recipe and that I had to add it. Next time I will make it without baking powder. Despite this it tasted AMAZING! Thank you so much!

    Reply
    • Tracy says

      November 27, 2018 at 9:14 pm

      Thank you! So glad you enjoyed it!

      Reply
  15. Katie says

    February 17, 2019 at 5:28 am

    Made this and it was incredible!!! I was also wondering if you’d be willing to share the recipe for the full-size 9×13? Thanks!

    Reply
    • Tracy says

      February 19, 2019 at 11:44 am

      Yay! So glad you enjoyed it. And I’m happy to share the larger version. I don’t have it on the site yet, but feel free to email me [email protected] about it and I’ll email it to you. 🙂

      Reply
  16. Mel says

    August 30, 2019 at 8:06 pm

    What…no pineapple?

    Reply
    • Tracy says

      August 31, 2019 at 11:06 am

      Only on pizza, never in my carrot cake. 😉

      Reply
  17. Stephanie Salyer says

    September 3, 2019 at 12:44 pm

    Looks great. I need to make this!

    Reply
  18. Krisztina Szucs says

    September 3, 2019 at 5:42 pm

    What size is the pan that you were using?

    Reply
    • Tracy says

      September 3, 2019 at 6:35 pm

      This pan is 7×5, but a 6-inch round cake pan or anything with about 35 sq inches of surface area will work.

      Reply
  19. Carolyn Ross says

    October 26, 2019 at 5:15 am

    5 stars
    I made the cake in a 5″ square glass pan and it cooked in 25 minutes. It was delicious! I had my doubts because the batter looked so “meager” I thought there must be something missing- but it rose when baking and was enough for 4 (except for the people who wanted seconds!) the frosting is delicious as well. Its definitely going to be a cake I’ll make again and again. Thanks for sharing this recipe!

    Reply
    • Tracy says

      November 13, 2019 at 6:51 am

      So glad you enjoyed it, Carolyn!! Thank you for taking the time to let me know!

      Reply
  20. Lorraine says

    December 19, 2019 at 5:04 pm

    I believe you have a mistake here. 1/2 cup of flour does NOT = 60 grams. mine came out aweful as I used the 1/2 cup measurement. Please clarify? Or correct me if I’m wrong.

    Reply
    • Tracy says

      December 19, 2019 at 6:26 pm

      Hi, Lorraine, a cup of spooned and leveled flour will weigh about 120 grams, so 1/2 cup will be 60 grams. That said, this recipe is fairly forgiving, so just scooping 1/2 cup of flour, even if it gets condensed and packed in so you end up with more than 60g, shouldn’t be enough to negatively affect the cake. Did you make any substitutions or changes?

      Reply
      • Lorraine says

        December 20, 2019 at 2:39 am

        No I didn’t. Cakes were uncooked in the middle. Even though I cooked an additional 10 minutes. I’m an experienced cook/Baker. But I see lots of great comments so I wonder. My ingredients are all fresh. The flavor was great. I’m confused. I may try to weigh my flour. I’m determined! Your recipes are amazing!

        Reply
        • Tracy says

          December 20, 2019 at 8:18 am

          Huh. Very odd! The one thing I will say is cooking time can vary quite a bit with these little cakes depending on the type of container you use, so if it’s not done, just keep cooking until it is. The carrot keeps these cakes pretty moist, so you shouldn’t have to worry about things drying out. Good luck, and please keep me updated!

          Reply
  21. Carole says

    February 29, 2020 at 1:43 pm

    4 stars
    Tastes great but always falls in the centre. My baking soda is good and oven temperature agrees with thermometer. Very frustrating.

    Reply
  22. Barbie says

    March 28, 2020 at 4:43 pm

    5 stars
    Amazing! I adore carrot cake but didn’t have enough ingredients to make a full cake recipe. I made this using a 6″x3″ round cake pan instead of the 7″x5″. I like my carrot cake with raisins and walnuts so I added about 2 Tbsp of each. Mine baked for 38 minutes and came out perfectly! I like my cream cheese frosting in think layers so there was a perfect amount for me. If I didn’t have to share this, I wouldn’t have. Definitely keeping this one!

    Reply
    • Tracy says

      March 28, 2020 at 9:21 pm

      I’m so glad you enjoyed the carrot cake, Barbie!!

      Reply
  23. Chelsea Kram says

    April 12, 2020 at 10:07 pm

    5 stars
    This was delicious! I made the cake last night, topped it with cream cheese frosting this morning, then popped it back in the fridge for a few hours before serving. It was perfect for two of us!

    Reply
  24. Pam Wurtz says

    June 26, 2020 at 3:59 pm

    The printed recipe I see doesn’t list baking soda…only baking powder so why are people talking about baking soda?

    Thanks

    Reply
    • Tracy says

      June 26, 2020 at 4:15 pm

      Hi, Pam, see the note above the recipe card. 🙂

      Reply
  25. Hannah Flack says

    October 7, 2020 at 4:05 am

    I make something very similar and freeze it. The trick is to reheat it in the oven and not the microwave (which makes it weird and soggy).

    Reply
  26. Hannah Flack says

    October 7, 2020 at 4:16 am

    I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

    Reply
    • Tracy says

      October 7, 2020 at 6:39 pm

      Thanks, Hannah! There’s a print button for all of the recipes in the recipe card just below the star rating. 🙂

      Reply
  27. Coleen says

    October 11, 2020 at 11:39 pm

    I’d like to add a little crushed pineapple to the batter, have you ever tried that?

    Reply
    • Tracy says

      October 14, 2020 at 4:03 pm

      I haven’t, but this cake’s pretty sturdy, I think a little would probably work. Too much though and it might end up mushy.

      Reply
  28. Judy says

    November 8, 2020 at 4:19 pm

    Do you have a weight for the carrots?
    Thank you

    Reply
    • Tracy says

      November 9, 2020 at 12:56 pm

      I don’t, sorry! I always measure carrots by volume. I’ll try to take the weight the next time I grate some.

      Reply
  29. kay says

    December 8, 2020 at 10:42 am

    I am wondering if 2 ramekin 10oz dish will work . Dont have 7 x 5 dish. got a 8 x8.

    Reply
    • Tracy says

      December 8, 2020 at 1:11 pm

      Hi, Kay. It depends on the size of the ramekins. You want between about 30-35 inches of surface area. If you want to use the 8×8, that will work great but you’ll need to double the recipe and extend the baking time a bit. Hope that helps!

      Reply
  30. Jane says

    February 11, 2021 at 11:50 am

    If doubling the recipe, do I double the number of eggs as well?

    Reply
    • Tracy says

      February 11, 2021 at 11:55 am

      Yes, double all the ingredients if doubling.

      Reply
  31. Donna Fleming says

    July 2, 2021 at 5:58 pm

    Hi. Can I use a buttercream frosting instead. I am aware that some people won’t believe it when I say that I hate cream cheese. I love carrot cake and I usually have to scrape off the frosting because all carrot cakes come with cream cheese. My husband doesn’t like cream cheese, either. Is there a buttercream frosting you can recommend that will go with carrot cake?

    Reply
    • Tracy says

      July 6, 2021 at 10:09 am

      Hi, Donna, you can use a regular vanilla buttercream instead of the cream cheese frosting. Here’s a link to my small-batch vanilla frosting that some people use instead: https://bakingmischief.com/small-batch-vanilla-frosting/

      Reply
  32. Andrea says

    July 26, 2021 at 3:34 pm

    5 stars
    This was my 1st time making a carrot cake and it was amazing. Then 3 days later I made another one for a friend who is gluten free. She was in heaven! Now my family wants me to make the full size version for an upcoming gathering. What a great recipe. Thanks so much.

    Reply
  33. Claudia says

    August 14, 2021 at 5:11 am

    5 stars
    I made this in a 15 inch saucepan cooked on low to medium heat to save wasting power in the oven for such a small batch
    Just make sure to use baking paper so the bottom doesn’t burn

    Reply
  34. IRMA says

    October 30, 2021 at 12:40 pm

    Hi,
    My husband and both loved your carrot cake. It’s the perfect amount for two slices each. Thank you. Irma

    Reply
  35. Lisa says

    November 1, 2021 at 8:04 pm

    Hi there, I bought some of those full loaf pans at the grocery store and I’m wondering if I could try to make it in one of those? I don’t know the exact dimensions but they’re basically the standard loaf pan size. I’d like to make some and donate them to the church bazaar.Thanks in advance!

    Reply
    • Tracy says

      November 2, 2021 at 8:01 am

      They’d probably work out fine. Depending on how big the base of the pan is, the cake might be a little thin, so I’d probably do a test batch just to make sure you’re happy with the results before committing to making a bunch. Hope that helps!

      Reply
  36. Lisa says

    November 2, 2021 at 8:12 am

    Thank you!

    Reply
  37. Lana Skauge says

    November 12, 2021 at 12:58 pm

    5 stars
    Absolutely agree! My niece loved it and I am about to make another! Perfect size, excellent balance of flavours. Thank you!!

    Reply
  38. Patricia says

    March 17, 2022 at 6:26 pm

    Wow!!! I made this cake today and it turned out perfectly. The only thing that I changed was to add walnuts. I might try a little pineapple next time but it is PERFECT without making any changes. My husband even liked it and he doesn’t usually like carrot cake. I also like the fact that a mixer is not needed.. I will definitely make this again. Thank you for a great recipe.

    Reply
  39. Laynie says

    April 17, 2022 at 2:55 pm

    5 stars
    SO delicious. It was so simple to make I was skeptical but it was incredible. Made it for Easter for my family of 3 and it was a perfect size!

    Reply
  40. Melissa F Pritchett says

    April 27, 2022 at 6:52 am

    5 stars
    My family hates carrot cake BUT I love it. This recipe was amazing. Tho I used store-bought cream cheese frosting because I happen to have some. Still it was delicious! Thank you so much!!!

    Reply
  41. Kayla says

    June 25, 2022 at 9:31 pm

    5 stars
    I made this for the first time and it’s so good. Thank goodness for the smaller portion. I have a bunch of the 7×5 pyrex dishes for food prep and now have another use for them. Thanks for the simple recipe and for providing weight measurements, really helpful.

    Reply
  42. Cathy says

    October 7, 2022 at 3:17 pm

    Made a mini bundt….wish I could share pics….it’s adorable! Delicious as well.

    Reply
  43. Laura says

    October 27, 2022 at 4:18 pm

    Made a gluten free version last night by simply substituting ap flour for gf flour, no other changes. It was delicious!

    Reply
  44. Carol says

    November 2, 2022 at 9:01 am

    I wish there was a gluten free dairy free version of this. I really love carrot cake and this is the perfect size.

    Reply
    • Tracy says

      November 2, 2022 at 11:13 am

      Hi Carol, I just had someone comment that they’d made successfully this with gluten-free flour. I don’t have a ton of experience with dairy-free cream cheese, but you should be able to use that and margarine to make the frosting dairy-free. Hope that helps!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Get free recipes delivered to your inbox!

Join the Baking Mischief Newsletter

Subscribe and get recipes delivered to your inbox weekly PLUS a free mini e-cookbook. 

Popular Recipes

Gooey Chocolate S’mores Cupcake with a bite out of it.No Fail Butter and Garlic Green Beans in a white dish.Pesto Chicken Sandwich on Sourdough being picked up.Chicken Shawarma With Yogurt Sauce wrapped in foil on a wooden plate.Easy Carnitas Recipe on a white plate with limes.The BEST Crispy Oven-roasted Broccoli on a baking sheet.

What I’m Loving Now

Small-batch Chocolate Banana Muffin with a bite out of it.Carnitas Enchiladas (Pulled Pork Enchiladas) on a plate with lettuce.Easy Creamy Chicken Noodle Soup in a pot.Easy Peanut Butter Oatmeal Cookies stacked on a plate.

Join the Newsletter

Subscribe and receive weekly email updates!

Categories

Archives

Copyright © 2023 · Tasteful theme by Restored 316