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Small Batch Carrot Cake

A tender spiced carrot cake baked in a loaf pan, perfect for when a cake craving hits but you don't want leftovers.
Prep Time15 minutes
Cook Time34 minutes
Total Time49 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Cozy Desserts, Cream Cheese Frosting, Loaf Cake, Small Batch Baking
Servings: 2 servings
Calories: 300kcal

Ingredients

For the Carrot Cake

  • 1 large large egg, room temperature Use room temperature for better mixing.
  • 1/3 cup neutral oil Can use vegetable or canola oil.
  • 1/3 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain yogurt or buttermilk Yogurt gives moisture.
  • 1 cup finely grated carrots About 100 g.
  • 3/4 cup all-purpose flour About 90 g.
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • pinch nutmeg and ginger For added warmth.
  • 2 to 4 tablespoons chopped walnuts or pecans, raisins, or shredded coconut Optional add-ins.

For the Cream Cheese Frosting

  • 3 ounces softened cream cheese Ensure it's softened for easy mixing.
  • 2 tablespoons softened unsalted butter Use room temperature.
  • 1/2 cup powdered sugar Adjust to taste.
  • pinch salt
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons milk Add if frosting is too thick.

Instructions

Preparation and Baking

  • Preheat the oven to 350 F (175 C). Line and grease your loaf pan.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, whisk the egg, oil, both sugars, vanilla, and yogurt until smooth.
  • Stir the dry mix into the wet until just combined, then fold in the grated carrots and any desired add-ins.
  • Spread the batter into the prepared pan. Bake for 28 to 34 minutes until the top springs back and a toothpick comes out clean or with a few moist crumbs.
  • Cool in the pan for 10 minutes, then transfer to a rack to cool completely before frosting.

Making the Frosting

  • Beat cream cheese and butter together until smooth.
  • Add powdered sugar, salt, and vanilla. Beat until fluffy, about 30 to 60 seconds.
  • If too thick, add milk a teaspoon at a time until desired consistency is reached.
  • Chill if needed, then swirl on top of the cooled loaf and top with chopped nuts if desired.

Notes

Grate carrots finely for best texture. Do not overmix once flour is added, and watch bake time to avoid dryness.