Small Carrot Cake With Cream Cheese Frosting

 

Ingredients

Special Equipment

• 7x5-inch Baking Dish

Carrot Cake

• ½ cup (60g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon salt
• ½ cup (100g) granulated sugar
• ¼ cup vegetable oil
• 1 large egg
• ⅔ cup loosely packed grated peeled carrots

Frosting

• 2 ounces cream cheese, softened
• 4 tablespoons (2oz) unsalted butter, softened
• ¼ teaspoon vanilla extract
• ⅔ cup (80g) powdered sugar, sifted
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease the 7x5-inch baking dish.

2. Prepare the Cake:

   • In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
   • In a medium bowl, whisk together granulated sugar, vegetable oil, and egg until well combined.
   • Stir the flour mixture into the sugar mixture until just combined.
   • Fold in grated carrots using a rubber spatula.
   • Transfer the batter to the prepared baking dish.

3. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place the cake (in the pan) on a cooling rack and let it cool completely before frosting, about 45 minutes.

4. Prepare the Frosting:

   • In a bowl, whisk together softened cream cheese, butter, and vanilla extract until smooth.
   • Add sifted powdered sugar and a pinch of salt, whisking until the frosting is well-combined and fluffy.

5. Frost the Cake:

   • Spread the frosting evenly over the cooled cake.
   • Optionally, chill the cake before serving for easier slicing and serving.

6. Serve the cake directly from the baking dish and enjoy!

Notes

• Store the cake covered in the refrigerator for up to 4 days.
• Approximate nutritional information is for 4 slices.