Small-Batch Carrot Cake

A tender and delightful small-batch carrot cake topped with a smooth cream cheese frosting, perfect for Easter celebrations and casual gatherings.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert, Snack

Cuisine American

Servings servings

Calories 300 kcal

Ingredients

For the cake

1 cup fresh shredded carrots Adds moisture and mild sweetness.
1/2 cup unsalted butter, softened Adds richness.
1 cup granulated sugar Helps with structure.
1 cup all-purpose flour Provides a tender crumb.
1 teaspoon baking powder Leavening for the cake.
2 large eggs, room temperature Adds lift.
1 teaspoon vanilla extract Adds warmth.

For the frosting

8 oz cream cheese Tangy and smooth.
1 cup powdered sugar, sifted Sweetens and helps hold shape.

Decorative toppings

to taste chocolate eggs or pastel sprinkles For seasonal decoration.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and set a rack in the center.
In a bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In another bowl, mix flour and baking powder.
Gradually add the dry ingredients to the wet mixture, folding gently.
Fold in shredded carrots until evenly combined.

Baking

Pour the batter into a greased cake pan and bake for 25-30 minutes.
Allow to cool before frosting.

Frosting

Beat together cream cheese and powdered sugar until smooth.
Spread the frosting over the cooled cake and decorate with chocolate eggs or sprinkles.

Serving

Slice and enjoy the gorgeous centerpiece!

Notes

Store leftovers in the fridge wrapped loosely. Allow slices to come to room temperature before serving again. This cake tastes even better after a day as the flavors meld.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 180mgFiber: 1gSugar: 25g

Keyword Carrot Cake, Cream Cheese Frosting, Easter Dessert, Small Batch

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