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.
Equipment
- Mixing bowls, round 6-inch cake pan, parchment paper, wire rack, mixer.
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
Instructions
For the Carrot Cake
- Preheat your oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper for easy removal.
- 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.
- 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.
- Gradually add the dry mixture to the wet mixture and mix until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple, chopped nuts, and raisins. This creates a flavorful and colorful cake batter.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 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
- In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
To Assemble
- Once the cake has completely cooled, frost the top with the cream cheese frosting.
- Garnish the cake with additional chopped nuts or shredded carrots for a presentable finish.