Small Batch Carrot Cake

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots (approximately 2 medium carrots)
• 1/4 cup chopped walnuts (optional)
• For the Homemade Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a small 6-inch round cake pan to prepare it for the batter.
2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. In another bowl, mix the granulated sugar, brown sugar, and oil until smooth. Add the egg and vanilla extract, whisking until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Fold in the grated carrots and chopped walnuts (if using).
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. While the cake cools, prepare the homemade cream cheese frosting by combining the softened cream cheese and butter, beating until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
9. Once the cake has cooled completely, spread the cream cheese frosting on top and optionally garnish with additional chopped walnuts or a sprinkle of cinnamon.

Nutrition