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
- Prepare a 6″ round cake pan by greasing it with shortening or cooking spray, and preheat your oven to 350°F (175°C).
- In a medium bowl, use an electric mixer to thoroughly mix the canola oil and sugar for about a minute.
- Add the egg, cinnamon, and vanilla to the mixture and continue beating for another 30 seconds.
- Mix in the grated carrot for around 15 seconds until it evenly colors the batter.
- 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.
- 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.
- Let the cake cool completely on a wire rack before frosting.
- For the frosting, ensure all ingredients are at room temperature to avoid lumps, then beat them together until smooth and fluffy.
- 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.
- 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
