Description
This Small Carrot Cake boasts irresistible flavors with warm spices and fresh carrots. It’s easy to prepare and perfect for gatherings or a delightful homemade treat.
Ingredients
Scale
- ½ cup (2 ½ oz / 71 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, at room temperature
- ⅔ cup (4 oz / 115 g) dark brown sugar
- ¼ cup (2 oz/57 g) butter, melted
- 1 teaspoon orange zest (optional)
- ½ teaspoon vanilla extract
- ¾ cup (3 oz / 85 g) peeled and finely grated carrots
- ¼ cup (1 ¼ oz / 35 g) finely chopped walnuts (optional)
- ¼ cup (2 oz / 57 g) cream cheese, softened
- 3 tablespoons (1 ½ oz / 42 g) butter, softened
- 1 teaspoon whole milk
- ½ teaspoon vanilla extract
- 1 cup (4 oz / 115 g) powdered sugar, sifted
Instructions
- Preheat the oven to 350°F (180°C). Butter and line a 6-inch round cake pan with parchment paper. Butter the parchment, dust with flour, and set aside.
- Whisk together the flour, cinnamon, nutmeg, baking soda, and salt in a small bowl.
- In a medium bowl, whisk the egg, brown sugar, melted butter, orange zest (if using), and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until nearly combined. Then, add the grated carrots and walnuts (if using), mixing just until incorporated.
- Spread the batter evenly in the prepared cake pan.
Notes
Ensure all ingredients are at room temperature for better mixing.
Feel free to add raisins or other nuts for extra flavor and texture.
The cake can be topped with cream cheese frosting for a delicious finish.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg