Craving the warm, comforting flavors of carrot cake but don't want to make an entire massive dessert? Get ready to fall in love with this perfectly portioned Carrot Cake for Two! This intimate recipe delivers all the spicy-sweet goodness of a classic carrot cake, scaled down to create just the right amount of deliciousness for a cozy date night, romantic dessert, or personal treat. With its moist crumb, hints of cinnamon, and optional nutty crunch, this mini cake will satisfy your dessert desires without overwhelming your kitchen or your waistline!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup grated carrots
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small 6-inch round cake pan or two individual ramekins with butter or cooking spray.
- In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate bowl, beat the large egg with vegetable oil until smooth and fully incorporated. The mixture should look pale and slightly frothy.
- Grate fresh carrots using a box grater or food processor. Measure out 1 cup of grated carrots and gently fold them into the wet ingredient mixture.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.
- If using, roughly chop the walnuts and fold them into the batter. This adds a nice crunch and nutty flavor to the cake.
- Transfer the batter to the prepared pan or ramekins, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, frost with cream cheese frosting or dust with powdered sugar before serving.
Tips
- • Use fresh carrots and grate them yourself for the best texture and moisture • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • For extra moisture, you can add a tablespoon of applesauce to the wet ingredients • Let the cake cool completely before frosting to prevent a melty mess • Store any leftover cake in an airtight container in the refrigerator for up to 3 days • For a healthier version, you can substitute half the oil with unsweetened applesauce • Toast the walnuts briefly before adding to enhance their nutty flavor • Use room temperature egg and oil for smoother batter incorporation
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 45mg
