Carrot Cake for Two

mini carrot cake

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).

mini carrot cake cut

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
  • 20g 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

Carrot Cake with White Chocolate Cream Cheese Frosting

carrot cake yayDavid and I are celebrating our second anniversary today — yay! As part of the celebration, I thought it’d be fun to make carrot cake, which was the top tier of our wedding cake. I’d actually never made carrot cake before, despite it being one of my favorite types. But I knew exactly what I wanted — moist but not too oily, tons of carrots, nuts and raisins but no pineapple or coconut, and — of course — delicious cream cheese frosting.

For the cake, I reviewed dozens of recipes before settling on the Flour Bakery one as my starting point. For the frosting, I went with the recipe used on our original wedding cake — a white chocolate cream cheese concoction from The Cake Bible. White chocolate may sound like a strange match for a carrot cake, but it really works nicely — the chocolate lends a rounder, richer flavor compared to just plain icing sugar; and a touch of lemon juice provides the perfect tang. This frosting is definitely decadent — I frosted the cake conservatively (with about half a cup left over), and that was rich enough for my taste.

carrot cake side

carrot cake single

Carrot Cake

Adapted from Flour by Joanne Chang | Makes one 2-layer, 8-inch cake

Ingredients

  • 4 large eggs, room temperature
  • 1 1/2 cups (360g) light brown sugar
  • 1 cup (200g) canola oil
  • 3 tbsp buttermilk, room temperature
  • 1/4 cup (70g) Greek yogurt, room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups (320g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • 4 cups (520g) grated carrot, tightly packed (about 4 medium)
  • 1 cup (160g) raisins, soaked for at least 1 hour in boiling water and drained
  • 1 cup (100g) toasted walnuts, chopped (100g)

Method

  1. Position a rack in the center of the oven, and preheat the oven to 350 degrees. Butter and flour 2 8-inch cake pan and line the bottoms with parchment paper; then lightly grease parchment.
  2. Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3–4 minutes, or until the mixture is light and thick. (This step will take 8–10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.
  3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogeneous. Divide the batter evenly between the prepared cake pans.
  4. Bake for 45-55 minutes, or until the tops are golden brown and spring back when pressed in the middle with a fingertip. Let cool completely in the pans on a wire rack. Refrigerate or freeze cake rounds until ready to frost.

White Chocolate Cream Cheese Frosting

Adapted from The Cake Bible | Makes enough to frost one 8-inch, 2 layer cake

  • 9 ounces (255 grams) good-quality white chocolate, chopped
  • 12 ounces (340 grams) cream cheese, room temperature
  • 3/4 cup (170 grams) unsalted butter
  • 1 1/2 tbsp (23 grams) lemon juice, freshly squeezed
  • Pinch of kosher salt

Method

  1. Melt the chocolate in the microwave in 15 second increments, stirring in between. When the chocolate is almost all melted, allow the residual heat to complete the melting. Cool to room temperature.
  2. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually beat in the lemon juice and melted chocolate. Use immediately to frost cakes (can be refrigerated up to 2 weeks ahead; bring to room temperature before using).

To Assemble

Allow cake rounds to chill completely. Level if necessary. Set one layer on a cake round or platter and spread with a thin layer of frosting (about 1/2 – 3/4 cup). Set the other layer on top; spread a thin layer of frosting over the top and sides. Chill for at least half an hour before spreading a heavier layer of frosting over the entire cake. Serve at room temperature or slightly chilled. Cake keeps well in the refrigerator for several days.