Description
A delightful small batch carrot cake, perfect for two, featuring moist grated carrots and a rich cream cheese frosting.
Ingredients
- Cooking spray
- 1/4 cup walnuts, roughly chopped
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- Pinch of freshly grated nutmeg
- 1/2 cup sugar
- 1 large egg, at room temperature
- 1/4 cup vegetable oil
- 1/2 tsp pure vanilla extract
- 5 oz carrots (about 3 small), finely grated (about 1 cup)
- 8 oz cream cheese, at room temperature
- 1 stick unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and spray your 6-inch round cake pan with cooking spray.
- In a bowl, whisk together the flour, baking powder, ground cinnamon, kosher salt, and fresh nutmeg.
- In a separate large mixing bowl, beat the sugar and egg until fluffy. Stir in the vegetable oil and vanilla extract.
- Add the grated carrots and chopped walnuts to the wet mixture.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter, then add the powdered sugar and vanilla extract until smooth. Spread it over the cooled cake.
Notes
For a smoother texture, finely grate the carrots. Feel free to add raisins or shredded coconut as variations.
