Are you craving a deliciously moist and spiced carrot cake but don't want a huge loaf? This small batch carrot cake recipe is perfect for satisfying your sweet tooth without the leftover guilt! It's a simple, healthy-ish treat that's surprisingly easy to make, even for beginner bakers. This recipe delivers all the warm spices and delightful carrot flavor you expect, making it an ideal quick dinner dessert or a satisfying afternoon snack. Get ready to experience homemade cooking at its finest!
Ingredients:
This recipe makes one 8-inch round cake or a smaller loaf.
- 1 cup all-purpose flour (or whole wheat for a healthier twist)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or a small loaf pan. This ensures your cake releases easily.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure all the spices are evenly distributed.
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Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
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Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
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Add Carrots & Nuts: Gently fold in the grated carrots and nuts (if using). Again, be gentle to avoid breaking down the carrots.
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Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
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Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
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Frost (Optional): Once cooled, frost your delicious carrot cake with your favorite cream cheese frosting or a simple glaze.
Tips for the Best Carrot Cake:
- Fresh is Best: Use fresh carrots for the best flavor and moisture.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer to check if the cake is fully baked. If it comes out with wet batter, bake for a few more minutes.
- Room Temperature Ingredients: For best results, use room temperature eggs and oil.
Variations:
- Spice it Up: Add a pinch of ginger or cardamom for extra warmth.
- Citrus Zest: Incorporate some orange or lemon zest for a bright citrusy flavor.
- Chocolate Chips: Fold in some semi-sweet chocolate chips for a decadent twist.
- Different Nuts: Try using other nuts like almonds or macadamia nuts.
Nutritional Information (Approximate per serving, assuming 8 servings):
- Calories: Around 250-300 (depending on frosting and nuts)
- Fat: Around 12-15g
- Protein: Around 3-4g
- Carbohydrates: Around 35-40g
- Sugar: Around 15-20g
This small batch carrot cake recipe offers a perfect balance of ease and deliciousness. It's a wonderful addition to your repertoire of easy recipes and healthy meals, ideal for those busy weeknights when you crave something homemade and comforting without a mountain of leftovers. Enjoy!