The Best Small Batch Carrot Cake: No Leftovers, No Waste!

By Bigger Bolder Baking · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Butter a 6-inch (15 cm) round cake pan, line it with parchment, butter the parchment, dust it with flour and tap out the excess.
2. In a small bowl, whisk the flour, cinnamon, nutmeg, baking soda and salt.
3. In a medium bowl, whisk the egg, brown sugar, melted butter, orange zest (if using) and vanilla until thick and smooth, about 2 minutes.
4. Fold the dry ingredients into the wet until almost combined. Add the grated carrots and walnuts (if using) and mix just until incorporated.
5. Spread the batter evenly in the prepared pan.
6. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
8. In a medium bowl, beat the cream cheese and butter until smooth, then mix in the milk and vanilla.
9. Gradually add the powdered sugar and mix until fully combined.
10. Spread the frosting over the top of the cooled cake, leaving the sides bare. Scatter the toasted chopped walnuts over, if using.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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EggMilkCarrotBrown sugarCream cheeseOrangeWalnut