Small Carrot Cake

Name: Small Carrot Cake
Prep time: 20 min
Cook time: 25 min
Total time: 90 min
Yield: 4
Cuisine: American
Ingredients: ½ cup All-Purpose Flour (½ cup (60g) all-purpose flour); ½ tsp Baking Powder (½ teaspoon baking powder); ½ tsp Cinnamon (½ teaspoon cinnamon); ½ tsp Ground allspice (½ teaspoon allspice); ¼ tsp Table Salt (¼ teaspoon salt + Pinch of salt); ½ cup Granulated Sugar (½ cup (100g) granulated sugar); ¼ cup Vegetable Oil (¼ cup vegetable oil); 1 piece Egg (1 large egg); 1 cup Carrot (⅔ cup loosely packed grated peeled carrots); 2 oz Cream Cheese (2 ounces cream cheese (softened)); 4 tbsp Unsalted Butter (4 tablespoons (2oz) unsalted butter (softened)); ¼ tsp Vanilla (¼ teaspoon vanilla extract); 1 cup Icing Sugar (⅔ cup (80g) powdered sugar (sifted))

A small, moist carrot cake spiced with cinnamon and allspice, baked in a 7x5-inch pan, topped with a classic cream cheese frosting.

90 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Preheat your oven to 350°F. Lightly grease your baking dish.
2In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
3In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish.
4Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting, about 45 minutes.
5Frosting: Whisk together cream cheese, butter, and vanilla until smooth. Add sifted powdered sugar and salt and whisk until well-combined and fluffy. Spread frosting over the cake. Chilling before serving is optional but recommended.
6Serve cake in the baking dish and enjoy!