Carrot Cake (for 2)

If you're looking for the ultimate carrot cake that's moist, flavorful, rich, and just the right amount of sweet, then this is for you! This recipe is designed to make a small 6" cake for 2-3 people, but you can easily double or triple the recipe if you want to make a larger layer cake version!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 6-inch round cake pan (or line a muffin tin with 4 liners).

Step 2

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

Step 3

In another bowl, whisk the granulated sugar, brown sugar, and oil until smooth. Add the egg and vanilla and whisk until combined.

Step 4

Stir the dry ingredients into the wet until just combined.

Step 5

Gently fold in the carrots, pineapple, and nuts/raisins if using.

Step 6

Pour into your prepared pan (or divide between cupcake liners).

Step 7

Bake: 6-inch cake (22-26 mins) -OR- Cupcakes (18-20 mins). Test with a toothpick, which should come out clean.

Step 8

Cool completely before frosting.

Step 9

Make the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla and salt. Beat until fluffy.

Step 10

Frost and enjoy your perfect mini carrot cake moment!