Moist and Fluffy Carrot Cake Recipe for Two

.

Who knew that a humble carrot could be the star of such a delectable dessert? This isn’t just any carrot cake; it’s a moist and fluffy dream crafted perfectly for two. (Think of it as a sweet duet with your taste buds.) It’s like the universe just wants you to sit down with a fork and forget about everything else.

Steps

  1. Prepare a 6″ round cake pan by greasing it with shortening or cooking spray, and preheat your oven to 350°F (175°C).
  2. In a medium bowl, use an electric mixer to thoroughly mix the canola oil and sugar for about a minute.
  3. Add the egg, cinnamon, and vanilla to the mixture and continue beating for another 30 seconds.
  4. Mix in the grated carrot for around 15 seconds until it evenly colors the batter.
  5. Sprinkle flour and baking powder over the mixture and blend until just combined, being careful not to overmix. Optionally, stir in the walnuts or reserve them for decoration.
  6. Pour the batter into the greased pan, place the pan on a baking sheet, and bake for 24-26 minutes. Test with a toothpick to ensure it’s cooked, aiming for moist crumbs to stick to it.
  7. Let the cake cool completely on a wire rack before frosting.
  8. For the frosting, ensure all ingredients are at room temperature to avoid lumps, then beat them together until smooth and fluffy.
  9. Once the cake is cool, remove it from the pan and place it upside down on a serving plate. Spread the frosting evenly over the top, and optionally, add walnuts as a garnish.
  10. For the best flavor, refrigerate the cake for a day before serving.

Ingredients

  • ¼ cup canola oil
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ cup finely grated carrot (from 1 small carrot)
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ cup chopped walnuts (optional)
  • 3 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 6 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract

Nutritional Values

Calories: 2060 | Total Fat: 132g | Saturated Fat: 40g | Trans Fat: 0g | Unsaturated Fat: 84g | Cholesterol: 332mg | Sodium: 788mg | Carbohydrates: 204g | Fiber: 4g | Sugar: 148g | Protein: 24g

FAQ

  • Can I use pre-shredded carrots for the mini carrot cake?
  • It is recommended to manually shred the carrots using a hand grater for the best texture. Pre-shredded carrots or using a food processor can alter the cake’s texture unfavorably.
  • Does this mini carrot cake contain pineapple?
  • No, this recipe is made without pineapple, aligning with some popular carrot cake versions that also omit this ingredient.
  • Can I omit the walnuts from the recipe?
  • Yes, the walnuts are optional. You can choose to mix them into the batter or use them solely as a garnish with the frosting, or omit them entirely if preferred.
  • What size pan should I use for this recipe?
  • This recipe is designed for a 6-inch round cake pan, ideal for making a small cake that serves two to four people.
  • How can I ensure the cream cheese frosting is smooth?
  • Ensure that all frosting ingredients are at room temperature before mixing. This will help achieve a smooth and lump-free consistency.

Tips

  • For the best texture, grate the carrots by hand rather than using a food processor or purchasing pre-shredded carrots. This ensures the right consistency for your cake.
  • Ensure all your frosting ingredients are at room temperature before mixing. This helps achieve a smooth, lump-free cream cheese frosting.
  • Allow the cake to cool completely before frosting it. This prevents the frosting from melting and ensures a clean, even application.
  • For enhanced flavor, consider making the cake a day ahead and refrigerating it overnight. This allows the flavors to meld beautifully.

Equipment

  • 6″ round cake pan
  • Electric mixer
  • Wire cooling rack

Leave a Comment

Your email address will not be published. Required fields are marked *