Carrot Cake…Just Enough?!
Bake this small carrot cake with warm spice, a tender crumb, and cream cheese frosting—perfectly sized for 2–4 and ready in under an hour.
Get the full written recipe here:
https://www.biggerbolderbaking.com/small-carrot-cake-recipe/
Small Carrot Cake Recipe
For the 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) toasted, finely chopped walnuts (optional)
Cream Cheese Frosting
• 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
• 2 tablespoons toasted, finely chopped walnuts, for garnish (optional)
📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.
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