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5 from 9 votes
A moist small carrot cake frosted with cream cheese frosting sprinkled with chopped walnuts.
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Small Carrot Cake Recipe
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

My Small Carrot Cake is tender, warmly spiced, and perfectly sized for a few—finished with creamy frosting and ready in under an hour.

Servings: 4 slices
Author: Gemma Stafford
Ingredients
Small Carrot Cake
  • ½ cup (2 ½ oz / 71 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg , at room temperature
  • ⅔ cup (4 oz / 115 g) dark brown sugar
  • ¼ cup (2 oz/57 g) butter , melted
  • 1 teaspoon orange zest (optional)
  • ½ teaspoon vanilla extract
  • ¾ cup (3 oz / 85 g) peeled and finely grated carrots
  • ¼ cup (1 ¼ oz / 35 g) toasted, finely chopped walnuts (optional)
Cream Cheese Frosting
  • ¼ cup (2 oz / 57 g) cream cheese , softened
  • 3 tablespoons (1 ½ oz / 42 g) butter , softened
  • 1 teaspoon whole milk
  • ½ teaspoon vanilla extract
  • 1 cup (4 oz / 115 g) powdered sugar , sifted
  • 2 tablespoons toasted, finely chopped walnuts for garnish (optional)
Instructions
To Make the Small Carrot Cake

  1. Preheat the oven to 350°F (180°C). Butter and line a 6 inch (15 cm) round cake pan with parchment. Butter the parchment, dust with flour, and tap out the excess. Set aside.

  2. In a small bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.

  3. In a medium bowl, whisk together the egg, brown sugar, melted butter, orange zest (if using), and vanilla extract until thickened and smooth, about 2 minutes

  4. Fold the dry ingredients into the wet ingredients until almost combined, then add the carrots and walnuts (if using) and mix just until incorporated.

  5. Spread the batter evenly into the prepared pan.

To Bake the Small Carrot Cake
  1. Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Cream Cheese Frosting and Serve

  1. In a medium bowl, whisk the cream cheese and butter together until smooth, then mix in the milk and vanilla extract.

  2. Gradually add the powdered sugar and mix until fully combined.

  3. Spread the frosting over the top of the cake, leaving the sides exposed. Scatter over extra toasted, chopped walnuts if you wish.

  4. Serve with coffee or tea. Store leftovers in an airtight container in the refrigerator for up to 2 days.