Description
This Mini Carrot Cake recipe is perfect for a small gathering or a cozy dessert for two. Moist and flavorful, this individual-sized carrot cake is easy to make and a delight to enjoy.
Ingredients
Scale
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar (packed)
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
Wet Ingredients:
- 1 cup finely grated carrots
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts or pecans (optional)
- 2 tablespoons crushed pineapple (drained, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 6-inch round cake pan or two mini loaf pans.
- Mix Wet Ingredients: In a mixing bowl, whisk egg, brown sugar, granulated sugar, oil, and vanilla. Stir in carrots and pineapple if using.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine and Bake: Add dry ingredients to wet mixture, stir to combine. Fold in nuts if using. Pour batter into pan, bake for 25–30 minutes.
- Cool and Serve: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool. Frost with cream cheese frosting if desired.
Notes
- For a dairy-free version, skip the cream cheese frosting or use a dairy-free alternative.
- This mini carrot cake is perfect for 2–4 servings and can also be baked in a jumbo muffin tin for individual portions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of cake, without frosting)
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
