Every February I make carrot and chocolate cakes, one for our anniversary (on Feb. 1st) and one for Valentine’s Day. Since you can…er, should only eat so much cake, I’ve been converting cake recipes to cute little 4-inch versions. You could make one large cake layer and cut out rounds, but this way you don’t have any scraps and the cleaner edges make frosting easier. (I use two pans like these.)

By the way, this is also the perfect size for smash cakes and kids’ birthdays!

Finally, this post was created as part of a blog/Instagram carrot-themed collaboration! Be sure to check out all the recipes and photos of the many delicious carrot creations from around the world (links at the end this post).

Carrot Cake for Two

Makes one 4-inch cake

For the cake layers (adapted from BraveTart: Iconic American Desserts):

• 66g toasted pecan or walnut pieces
• 152g whole, unpeeled carrots (About 1 large)
• 70g unsalted butter
• 10g grapeseed oil
• 52g AP flour
• 24g WW flour
• 50g granulated sugar
• 38g light brown sugar
• 3/4 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp baking powder
• heaping 1/4 tsp kosher salt
• heaping 1/8 tsp baking soda
• 1/8 tsp grated nutmeg
• 1/8 tsp ground allspice
• 1/2 tsp vanilla extract
• 1 large egg, fridge cold

For the cream cheese frosting:

• 150g unsalted butter, softened
• 180g powdered sugar, sifted
• 200 g cream cheese, cold
• Dash of vanilla extract
• Generous pinch of salt

Method

For the cake layers:

1. Preheat the oven to 350F. I like to toast the chopped nuts while the oven is preheating; spread them out in a single layer on a small sheetpan and put into the preheating oven. (Just don’t forget about them! This small quantity should toast pretty quickly — about 5-7 minutes.) Shred the carrots and set aside. Grease and flour two 4-inch cake pans and line the bottoms with parchment paper.
2. In a small saucepan, brown the butter. Transfer browned butter (plus all the toasty bits) to a pourable, heat-safe glass cup and add the oil. In a separate bowl, whisk the all purpose and whole wheat flours together and set aside.
3. In a bowl of a standmixer fitted with a whisk attachment, combine the remaining ingredients (sugars through egg). Mix on low speed to combine, then turn up the speed to medium and mix until the mixture is thick and fluffy, 6-8 minutes. With the mixer still running, slowly drizzle in the brown butter/oil mixture. Turn the mixer to low and add the flours. Once the batter is smooth, turn the mixer off and fold in the nuts and carrots with a silicone spatula, mixing just until everything is evenly combined.
4. Divide the batter evenly between the two pans and bake until the cakes are golden and lightly springy to the touch, about 25-30 minutes. Transfer to a wire rack to cool for about 15 minutes, then run a thin spatula around the edges and turn the cakes out of the pans to cool completely.

For the cream cheese frosting:

• Beat the butter on medium-high speed until pale. Add the icing sugar, then beat until light and fluffy. Add the cream cheese, vanilla, and salt and beat just until smooth.

To assemble:

1. Level the cakes if needed and slice each layer horizontally in half to make four total layers. (You can pop the cooled cakes into the freezer for about 10 minutes; this makes them easier to cut.)
2. Attach the first layer to a cake board (or cake stand) with a dollop of frosting. Using a small offset spatula, spread on an even layer of frosting and top with the next layer. Continue until you have used all the layers, then cover the entire cake with a thin coat of frosting to lock in all the crumbs. Refrigerate the cake for about 20 minutes, or until the frosting is hard.
3. Spread a thick, even layer of frosting over the entire cake. Use an offset spatula or the back of a spoon to create swoops and swirls if desired. Store covered at cool room temperature until ready to serve.

#24carrotgoals Carrot Collaboration Links

• A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
• Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
• The Cooking of Joy’s Candied Carrot Rose Tart
• Figs and Flour’s Thai Peanut Pizza
• Jo Harrington’s Carrot, Rhubarb, and Blood Orange Pie
• Better With Biscuits’ Carrot Soufflé
• This Healthy Table’s Beet and Carrot Galette
• Always Eat Dessert’s Carrot Cake Squares With Orange Glaze
• What Annie’s Eating’s Roasted Carrots With Carrot Top/Herby Salsa Verde
• Fufu’s Kitchen’s Baked Carrot Fries Drizzled With Tahini
• Hola Jalapeño’s Roasted Carrots With Chipotle Honey Butter
• A Worthy Pause’s Paleo Thai Curry Carrot Soup
• Battered ‘n’ Baked’s Baked Carrot Cake Donuts
• Anna Jitlin’s Carrot Muffins With Persimmon Topping
• Lemon Thyme and Ginger’s Sweet ‘n’ Spicy Herbed Carrots
• Something New For Dinner’s Minted Sous Vide Carrots With Balsamic Vinegar and Goat Cheese
• What Great Grandma Ate’s Paleo Carrot Mug Cake
• Rezel Kealoha’s Turkish Carrot-Yogurt Dip
• ​Cosette’s Kitchen’s Sumac, Carrot, and Feta Salad
• More Icing Than Cake’s Spiced Quinoa and Roasted Carrot Salad
• Measuring Cups Optional’s Carrot Curry Soup
• Hot Dishing It Out’s Vegan Carrot Whoopie Pies
• Bee and the Baker’s Glazed Carrot Rosette Tart With Honey Ginger Mascarpone
• Katie Bird Bakes’ Carrot Cake Scones
• Jessie Sheehan Bakes’ Chocolate Carrot Loaf Cake With Cinnamon Cream Cheese Whipped Cream
• Marianne Cooks’ Carrot-Zucchini Mini Muffins
• Baking the Good’s Roasted Carrot and Herby Feta Galette
• Laurel Street Kitchen’s Heirloom Carrots With Hummus
• Confetti Kitchen’s Harissa Roasted Carrots With Lentils and Yogurt
• Prickly Fresh’s Carrot Cake Blondies With Cream Cheese Frosting
• Forty-Nine Figs’ Butterfly Garden Pie

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• Loko Kitchen’s Miso White Carrot Pie With Black Sesame Crust
• Butter Loves Company’s Iced Carrot Cake Cookies
• Champagne and Cookies’ Rainbow Carrot and Cauliflower Crumble With Za’atar and Herbed Feta
• Easy and Delish’s Carrot Spaghetti With Prosciutto and Goat Cheese
• Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
• Catgrammer’s Triple-Ginger Carrot Cake With Cream Cheese Frosting
Le Petit Eats’ Carrot Cake Breakfast Bars With Maple Coconut Icing
• ​Dukkah Queen’s Roasted, Raw, and Pickled Carrot Salad
• Amanda Skrip’s Rainbow Roasted Carrots With Citrus, Fennel and Arugula
• Flotte Lotte’s Carrot Apple Pie
• Cook Til Delicious’ Carrot Cake For 2
• Smart in the Kitchen’s Red Curry Carrot Ginger Soup
• Candace Nelson’s Vegan Carrot Birthday Cake
• Farm and Coast Cookery’s Carrot and Herbed Ricotta Phyllo Tart
• Pie Girl Bakes’ Five Spice Carrot Bundt Cakes With Bourbon Cream Cheese Glaze
• Zestful Kitchen’s Moroccan Stuffed Portobellos
• Mom’s Kitchen Handbook’s Reset Button Salad With Carrot Ginger Miso Dressing
• What’s Karen Cooking’s Spiced Cornbread With Carrots, Pecans, and Chili Butter
• Diane Morrisey’s Harissa and Maple Roasted Carrots
• Rumbly In My Tumbly’s Chai Carrot Pie
• Sweet Pillar Food’s Carrot Salad With Tahini-Honey Dressing
• Pies and Prejudice’s Carrot Pie With Maple and Cardamom
• Feed The Swimmer’s Air-Fried Rainbow Carrot Chips With Tzatziki
• Plum Lucky, Pie P.I.’s Roasted Carrot and Sweet Potato Pot Pie

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• Smoothies and Sundaes’ Carrot Cake Sourdough
• Blossom to Stem’s Caramelized Carrots With Fennel, Ricotta, and Walnuts
• Kate Aliberti’s Hop Scotch Pie

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• My Recipe Addiction’s Morning Glory Muffins
• The Dirty Whisk’s Carrot and Herbed Ricotta Tart
• Food By Mars’ Paleo Carrot Walnut Loaf Cake
• The Olive and Mango’s Carrot Cake Roll

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• Easy Gourmet Living’s Smoked Salmon and Spicy Rainbow Carrot Noodles
• Seed and Mills’ Carrot Cake With Tahini Caramel Frosting
• It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
• Chef Daniela Gerson’s Roasted Carrot and Lemony Quinoa Salad
• Lady and Larder’s Carrot Crudité Board With Za’atar Hummus
• Cocoa & Salt’s Classic Carrot Cake
• Weeknight Bite’s Garlic Roasted Rainbow Carrots
• Jill Salama’s Carrot Latkes With Cranberry Sauce