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This 6-inch Small Carrot Cake recipe with pineapple, coconut, walnuts, and raisins is an excellent moist carrot cake for 2 from scratch decorated with homemade cream cheese frosting.
Ingredients
Special Equipment
7x5-inch Baking Dish
Carrot Cake
1/2 cup (60g) all-purpose flour
1/2 teaspoon baking soda
1/2 cinnamon teaspoon
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/4 cup vegetable oil
1 large egg
2/3 cup loosely packed grated peeled carrots
Frosting
2 ounces cream cheese room temperature
4 tablespoons (2oz) unsalted butter room temperature
1/4 teaspoon vanilla extract
2/3 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 soda, 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 the 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 store covered in the refrigerator.
Ingredients
Special Equipment
7x5-inch Baking Dish
Carrot Cake
1/2 cup (60g) all-purpose flour
1/2 teaspoon baking soda
1/2 cinnamon teaspoon
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/4 cup vegetable oil
1 large egg
2/3 cup loosely packed grated peeled carrots
Frosting
2 ounces cream cheese room temperature
4 tablespoons (2oz) unsalted butter room temperature
1/4 teaspoon vanilla extract
2/3 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 soda, 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 the 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 store covered in the refrigerator.
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