When it comes to indulging in a delicious and moist dessert, nothing quite compares to a homemade carrot cake.
The blend of sweet carrots, warm spices, and a tender crumb creates a dessert that’s both comforting and impressive.
As a Recipe expert, I’m thrilled to share my personal take on the “Small Carrot Cake Recipe” that’s perfect for intimate gatherings, birthdays, or just as a sweet treat to enjoy any day of the week.
Kids love this simple dessert recipe, and adults like it too. The cake is moist and tender and has just the right amount of sweetness.
How To Prepare Small Carrot Cake Recipe?
Recipe Time and Yield
Preparation Time: 20 minutes
Baking Time: 30 minutes
Total Time: 50 minutes
Yield: One 8-inch round cake (serves about 8)
Equipment Needed
- 8-inch round cake pan
- Mixing bowls
- Whisk or electric mixer
- Grater or food processor
- Measuring cups and spoons
- Spatula
- Cooling rack
Aluminum 8-Inch Round Cake Pan Set
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2-3 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
Step-by-Step Instructions
Preparing the Batter
Preheat your oven to 350°F (175°C) and grease the 8-inch round cake pan.
In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mixing the Wet Ingredients
In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet mixture to the dry mixture, stirring until just combined.
Adding the Carrots and Pineapple
Gently fold in the grated carrots and crushed pineapple until evenly distributed in the batter.
If desired, fold in the chopped walnuts for added texture and flavor.
Baking the Cake
Pour the batter into the greased cake pan and spread it evenly.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
6-Speed Electric Hand Mixer with Snap-On Case
Cooling and Serving
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
Carefully invert the cake onto a cooling rack and allow it to cool completely before frosting.
Nutrition Facts Of Small Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 325 |
| Fat | 16g |
| Carbohydrates | 44g |
| Protein | 3g |
| Sugar | 23g |
| Sodium | 217mg |
Why Do Carrot Cakes Use Oil Instead Of Butter?
Carrot cakes use oil instead of butter to keep them moist and tender. Butter can be boiled in the oven, making the cake dry.
Milk or yoghurt are also challenging to measure, especially when added to a large flour. These solutions will not give the same results as oil, and they may be too wet when combined with sugar.
Should Carrot Cake Have Raisins?
Carrot cakes should not have raisins. This is because raisins are sweeter than carrots. When you add raisins, the cake will be very sweet and war brittle.
Why Do Carrot Cakes Use Oil Instead Of Butter?
Carrot cakes use oil instead of butter to keep them moist and tender. Butter can be boiled in the oven, making the cake dry.
Milk or yoghurt are also challenging to measure, especially when added to a large flour.
Is Carrot Cake Better With Walnuts Or Pecans?
Carrot cake is usually better with walnuts since they have a more robust flavour than pecans. The stronger flavour helps to make the cake taste less like vegetables. However, it would be best if you were not afraid to try both.
Can I Make The Cake Ahead Of Time?
If you are making the cake ahead of time, wrap it well in plastic or foil. You can only keep it at room temperature for up to 3 days, so make sure you spend enough time with the cake to enjoy it thoroughly.
Why This Is The Best Small Carrot Cake Recipe?
It is easy to make. The preparation time takes only 20 minutes. It’s one of the best desserts to serve during the autumn season.
Ingredients needed are readily available in many homes. It is perfect for people with diabetes since it contains less sugar and fat.
Should carrot cake be served warm or cold?
If you serve the cake cold, it will be best to wrap it in aluminium foil to stay fresh for a more extended period. You can also place the cake in a box to keep the warmth away from the outer layer of the cake.
Let it cool slightly before unwrapping and finishing with cream cheese frosting or glaze if served warm.
Does carrot cake need to be refrigerated?
Yes, carrot cake should be refrigerated to keep it fresh for longer. If you plan on eating the entire cake in one sitting, you should cut it once it has cooled completely.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option, but keep in mind that it might result in a denser texture.
Can I make this cake ahead of time?
Absolutely! Bake the cake, let it cool, and then wrap it tightly with plastic wrap. It can be stored at room temperature for up to 2 days or in the fridge for up to a week.
Can I freeze leftover carrot cake?
Definitely! Wrap individual slices or the whole cake in plastic wrap and then aluminum foil before freezing. Thaw slices in the fridge overnight before enjoying.
Can I add shredded coconut to the batter?
Absolutely, shredded coconut can add a delightful tropical twist to your carrot cake. Just fold it in along with the grated carrots.
Final Thought
A small carrot cake recipe is the most popular dessert during the autumn season. It is also a very favourite recipe for many people.
Carrot cake is full of healthy ingredients, and its nutritional content makes it an excellent choice for diabetic patients.
The cream cheese glaze can be bought from any supermarket or made home using heavy whipping cream, powdered sugar and vanilla extract.
