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Homemade Small Carrot Cake

Homemade Small Carrot Cake Recipe

This recipe guides you through creating a moist and flavorful Small Carrot Cake. It involves combining dry and wet ingredients, incorporating grated carrots, pineapple, nuts, and raisins into the batter, baking until done, and frosting with a homemade cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 2
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

For the Carrot Cake
  • - 1 1/2 cups of all-purpose flour for a perfect texture
  • - 1 teaspoon of baking powder for a light rise
  • - 1/2 teaspoon of baking soda for a tender crumb
  • - 1/2 teaspoon of salt for balance
  • - 1 teaspoon of ground cinnamon for a touch of warmth
  • - 1/2 teaspoon of ground nutmeg for a delightful twist
  • - 1/4 teaspoon of ground ginger for added flavor
  • - 2/3 cup of granulated sugar for sweetness
  • - 1/3 cup of brown sugar for a rich taste
  • - 1/2 cup of vegetable oil for moisture
  • - 2 large eggs for a perfect half
  • - 1 teaspoon of vanilla extract for a burst of flavor
  • - 1 1/2 cups of grated carrots for a natural and colorful touch
  • - 1/4 cup of crushed pineapple drained for a touch of sweetness
  • - 1/4 cup of chopped walnuts or pecans for added texture and flavor
  • - 1/4 cup of raisins for a fruity surprise
For Cheese Frosting Cream
  • - 4 ounces of cream cheese softened for a creamy texture
  • - 2 tablespoons of unsalted butter softened for richness
  • - 1 cup of powdered sugar for sweetness
  • - 1/2 teaspoon of vanilla extract for flavor
  • - A pinch of lemon zest for brightness

Equipment

  • Mixing bowls, round 6-inch cake pan, parchment paper, wire rack, mixer.

Method
 

For the Carrot Cake
  1. Preheat your oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper for easy removal.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This creates a flavorful and palatable dry mixture.
  3. In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. This forms a wet mixture.
  4. Gradually add the dry mixture to the wet mixture and mix until just combined. Do not overmix.
  5. Fold in the grated carrots, crushed pineapple, chopped nuts, and raisins. This creates a flavorful and colorful cake batter.
  6. Pour the batter into the prepared cake pan and spread it out evenly.
  7. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For cheese cream frosting
  1. In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
To Assemble
  1. Once the cake has completely cooled, frost the top with the cream cheese frosting.
  2. Garnish the cake with additional chopped nuts or shredded carrots for a presentable finish.