Small Carrot Cake Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My delectable Small Carrot Cake Recipe gives you exactly what you’re craving! Tender, flavorful cake crowned with the dreamiest frosting delivers unbeatable homemade goodness with no fuss.

• Perfect for Easter or any occasion: My mini carrot cake is just right for a small holiday gathering, or as part of a dessert buffet. This petite cake is also a quick and easy weekday dessert (and makes an incredible gift!).
• Everyone’s favorite flavor! Carrot cake ticks all the boxes for a special dessert, but it’s not overly rich or heavy.
• Big flavor, petite size: Warmly sweet, subtly spiced, moist cake covered in irresistibly creamy, tangy frosting delivers everything you love in a scaled-down version.
• Easy to customize: Make this cake with walnuts and coconut, or leave one (or both) out. Short on time? Enjoy it unfrosted—it’s delicious on its own—or simply dust with confectioner’s sugar.
• Ready in less than an hour! My 6-inch cake bakes faster and comes together more quickly than a regular-sized carrot cake.

We all need homemade cake in our lives, and with a family of three, I’m all about small-batch recipes! That way, we have exactly what we want (without a mountain of leftover cake calling me from the fridge for days!). This mini carrot cake recipe is a single, beautifully spiced, tender layer with just the right amount of creamy frosting.

As a professional chef who has made hundreds of carrot cakes, my top tip is to finely grate the carrots so they blend seamlessly into the batter as the cake bakes, adding moisture and lovely flavor (because no one wants chunks of carrot in their cake!). Also, I find preferences for carrot cake very personal. Whether or not you use nuts, coconut, or raisins is up to you. Make this cake your way, and feel free to experiment—if you don’t want to use walnuts, leave them out or use an equal weight amount of another nut, raisins, or shredded coconut.

Table of Contents

What is Small Carrot Cake?

Small Carrot Cake is a mini version of traditional carrot cake—a single-layer, 6-inch cake topped with cream cheese frosting. Finely grated carrots make the cake moist and mildly sweet, and brown sugar and warm spices deepen the flavor. Carrots were often used to sweeten desserts in the Middle Ages because sugar was so expensive. By the early 1800s, steamed carrot pudding was popular enough to be included in a French cookbook. This mini carrot cake is a wonderful small-scale dessert for a family supper or a small dinner party, and is perfect for Easter or other spring celebrations.

Key Ingredients and Substitutes

For the Small Carrot Cake

All-purpose flour

• All-purpose flour provides enough gluten to give the cake structure while still having a soft crumb.
• Substitute: For a gluten-free option, use a 1:1 gluten-free baking mix like my Easy Almond Flour Baking Mix, or another gluten-free flour.

Cinnamon and Nutmeg

• Cinnamon gives the cake homey warmth and an intoxicating scent.
• Nutmeg adds depth and a spicy-sweet note.
• Substitute: In place of cinnamon and nutmeg, you can use 1 1/4 teaspoons of Pumpkin Pie Spice

Baking soda

• Baking soda reacts with the acid in brown sugar, producing carbon dioxide bubbles that give the cake lift.

Salt

• Salt balances the sweetness and enhances the flavor.

Egg

• The egg brings all of the ingredients together into a smooth, cohesive mixture.
• Importantly, egg gives the cake structure.
• Use room-temperature eggs for the best results. Here’s how to warm eggs quickly and safely.
• Substitutes: Instead of an egg, use 1 flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water, let sit for 5 minutes before using), or 1/4 cup (2 fl oz/60 ml) applesauce (this may make your cake softer), or 3 tablespoons yogurt.

Dark brown sugar

• Dark brown sugar adds a rich, molasses sweetness.
• Importantly, dark brown sugar also adds moisture, keeping the cake soft.
• Dark brown sugar adds a beautifully deep flavor to the cake. It’s easy to make your own.
• Substitute: You can use the same amount of coconut sugar, but it may give you a slightly drier cake.

Butter

• Butter gives this cake wonderful richness, flavor, and moisture.
• Importantly, melted butter is used here, which creates a tender crumb.
• Butter really elevates the flavor of this carrot cake. While most carrot cakes contain vegetable oil, butter adds a subtle dairy note, more creaminess, and a lovely caramelized flavor.
• Substitute: If you don’t want to use butter, use the same amount of a neutral oil (like vegetable oil) or coconut oil.

Orange zest (optional)

• Orange zest adds bright flavor that enhances the other ingredients and balances out the richness.
• Additionally, the orange zest adds an amazing aroma to the cake.

Vanilla extract

• Vanilla extract adds a warm, floral-like note.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

Carrots

• Carrots provide natural sweetness and moisture.
• Additionally, carrots give the cake a gorgeous color.
• Note that the carrots must be finely grated to blend into the batter properly.

Walnuts (optional)

• Walnuts add a crunchy texture and an earthy flavor.
• Substitutes: Omit the nuts if you don’t like them, or use the same amount of pecans, or 1/4 cup (1.4 oz/35 g) of raisins, or 1/4 cup (3/4 oz/21 g) shredded coconut if you prefer.

For the Cream Cheese Frosting

Cream cheese

• Cream cheese gives the frosting a rich, velvety texture and a slightly salty tanginess that complements the sweet cake.
• Use cream cheese sold in blocks, and not tub-style cream cheese, which contains more water and won’t create the proper consistency.
• Make your own cream cheese with my easy recipe.

Butter

• Butter gives the homemade cream cheese frosting structure and stability, so it is cohesive and easy to spread.

Whole milk

• Whole milk thins the frosting enough to make it spreadable, without diluting its creaminess.
• Substitute: You can also use an equal amount of cream or half-and-half.

Vanilla extract

• Vanilla extract rounds out the flavors.

Powdered sugar

Make Small Carrot Cake Recipe

For the Carrot Cake

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line a 6-inch (15-cm) round cake pan with parchment. Butter the parchment, dust with flour, and tap out the excess. Set aside.
2. Mix dry ingredients: In a small bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.

3. Add wet ingredients: In a medium bowl, whisk together the egg, brown sugar, melted butter, orange zest (if using), and vanilla extract until smooth.

4. Combine dry ingredients and wet ingredients: Fold the flour mixture into the wet ingredients until almost combined, then add the carrots and walnuts (if using), and mix until just incorporated.

5. Add batter to pan: Transfer the batter to the prepared pan and spread it evenly.
6. Bake cake: Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.

5. Let cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting

8. Mix frosting ingredients: In a medium bowl, whisk the cream cheese and the butter together until smooth. Then mix in the milk and the vanilla extract.
9. Add sugar: Gradually add the powdered sugar, and mix until fully combined.
10. Frost cake: Spread the frosting over the cake, leaving the sides exposed.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Grate the carrots finely: Finely grated carrots melt into the batter, keeping the cake moist without creating dense pockets. For the best results, I recommend doing this by hand with a box grater.
• Measure the carrots after grating: This will ensure you have an accurate amount and that the cake has the correct moisture balance and texture.
• Stir just until the dry ingredients disappear: To keep the cake tender, do not overmix.
• Start checking for doneness 5 minutes before the suggested bake time. Small cakes bake faster, and every oven is different.
• Cool completely before frosting: Even slight warmth can cause frosting to melt and slide.
• Triple the frosting recipe if you want to have enough to frost the sides of the cake.
• Bake the cake the day before if you prefer: Carrot cake tastes even better the next day when the spices mellow and all the flavors have time to blend.
• Try these variations!
  • You can omit the nuts and stir in the same amount of raisins soaked in orange juice. Soak for 30 minutes for the best flavor and texture.
  • Add 1 teaspoon of grated ginger to the batter along with the orange zest.
  • Whisk a 1/4 teaspoon of cardamom in with the dry ingredients.
  • Sprinkle two tablespoons of finely chopped fresh or canned pineapple (blot dry first) and 1 tablespoon of shredded coconut on top of the frosting.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make this cake ahead of time. Bake the cake, cool completely, cover well in plastic wrap, and store in the fridge for up to two days.
  • Frost right before serving.
• For longer storage, you can freeze the unfrosted cake.
• Bake the cake, cool completely, wrap well, and place in a freezer bag or freezer-safe container.
• Freeze for up to 8 weeks.
  • When ready to serve, remove the cake from the freezer bag. Thaw the wrapped cake in the fridge overnight.
  • Unwrap the cake and let it sit at room temperature for one hour before frosting.

How to store leftovers

• Store leftover frosted cake in an airtight container in the fridge for up to two days.

FAQs

Can I make this cake gluten-free?

How do I make this cake egg-free?

• Yes, you can make this cake egg-free. Instead of an egg, use one of these substitutes:
  • 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, and let sit for 5 minutes before using.
  • 3 tablespoons yogurt
  • 1/4 cup (2 fl oz/60 ml) of applesauce (the cake will have a softer texture).

Can I make this cake if I don’t have a 6-inch cake pan?

• If you don’t have a 6-inch (15-cm) cake pan, you can bake this cake in an 8-inch (20-cm) cake pan.
• Just so you know, a cake baked in a larger pan will be thinner, so start checking the cake for doneness at 15 minutes.

How do I make sure my carrot cake has a moist texture?

• To be sure your cake has a moist texture, measure the carrots after grating. This ensures you are using the right amount.
• Do not overmix the batter. Mix until the ingredients are just incorporated.
• Do not overbake the cake. Start checking for doneness after 25 minutes.
• For the best texture, you can bake this cake a day ahead. The cake gets moister as it sits, and the flavors mellow and improve.

Can I double this recipe and make a two-layer cake?

• I wouldn’t recommend doubling this recipe to make a layer cake.
• Please use my Best Carrot Cake Recipe to create a four-layer cake with cream cheese filling and frosting.

More Carrot Cake Recipes

Try These Recipes!

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

My Small Carrot Cake is tender, warmly spiced, and perfectly sized for a few—finished with creamy frosting and ready in under an hour.

Author: Gemma Stafford

Servings: 4 slices

Ingredients

Small Carrot Cake

• 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)

Instructions

To Make the Small Carrot Cake

• Preheat the oven to 350°F (180°C). Butter and line a 6 inch (15 cm) round cake pan with parchment. Butter the parchment, dust with flour, and tap out the excess. Set aside.

• In a small bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.

• In a medium bowl, whisk together the egg, brown sugar, melted butter, orange zest (if using), and vanilla extract until smooth.

• Fold the dry ingredients into the wet ingredients until almost combined, then add the carrots and walnuts (if using) and mix just until incorporated.

• Spread the batter evenly into the prepared pan.

To Bake the Small Carrot Cake

• Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To Make the Cream Cheese Frosting and Serve

• In a medium bowl, whisk the cream cheese and butter together until smooth, then mix in the milk and vanilla extract.

• Gradually add the powdered sugar and mix until fully combined.

• Spread the frosting over the top of the cake, leaving the sides exposed.

• Serve with coffee or tea. Store leftovers in an airtight container in the refrigerator for up to 2 days.