Description
A moist and tender small carrot cake with cream cheese frosting — perfectly spiced, easy to make, and just the right size for Easter or a cozy small-batch dessert.
Ingredients
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon allspice
¼ teaspoon salt
½ cup granulated sugar
¼ cup vegetable oil
1 large egg
⅔ cup grated peeled carrots
2 oz softened cream cheese
4 tablespoons softened unsalted butter
¼ teaspoon vanilla extract
⅔ cup sifted powdered sugar
Pinch of salt
Instructions
1. Preheat oven to 350°F and grease a 7×5-inch baking dish.
2. In a small bowl, mix flour, baking powder, cinnamon, allspice, and salt.
3. In a separate bowl, whisk sugar, oil, and egg until combined.
4. Stir dry ingredients into the wet mixture, then fold in grated carrots until fully mixed.
5. Pour batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cake completely in the pan on a wire rack, about 45 minutes.
7. For the frosting, beat cream cheese, butter, and vanilla until smooth.
8. Add powdered sugar and a pinch of salt, and mix until fluffy.
9. Spread frosting over the cooled cake. Chill before serving if desired.
Notes
Keep frosted cake covered in the refrigerator for up to 4 days.
Nutrition is estimated for 4 servings.
Allspice can be reduced or omitted for a milder flavor.
Can be baked in a 7×5-inch pan or 6-inch round/square pan.
Refrigerate cake once frosted; unfrosted cake can be stored at room temperature briefly.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Easter Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 522
- Sugar: 32g
- Sodium: 190mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg