Cakes for One
Carrot Cake for One
One small carrot cake with a soft moist crumb, warm cinnamon flavor, and a light layer of cream cheese frosting — made just for one.
Servings
1 mini cake
Prep
15 min
Cook
20–24 min
Total
35–39 min
Difficulty
Easy
Calories
≈ 640 kcal
Protein
≈ 9 g
Fat
≈ 31 g
Carbs
≈ 82 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- All-purpose flour40 g
- Granulated sugar24 g
- Light brown sugar12 g
- Baking powder¼ tsp
- Baking soda⅛ tsp
- Ground cinnamon¼ tsp
- Fine saltPinch
- Egg yolk1
- Milk22 g
- Neutral oil or melted butter18 g
- Vanilla extract½ tsp
- Finely grated carrot30 g
- Cream cheese, softened, for frosting20 g
- Powdered sugar, for frosting15 g
- Vanilla extract, for frosting¼ tsp
How to Make It
One little carrot cake, step by step.
- 01
Prepare the oven and pan
Heat the oven to 175°C (350°F). Lightly grease a small round baking dish or ramekin about 10 cm (4 inches) wide and line the bottom with a small circle of parchment if possible.
- 02
Mix the dry ingredients
Add the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt to a small bowl. Whisk until evenly combined.
- 03
Add the wet ingredients
Add the egg yolk, milk, oil or melted butter, and vanilla extract. Stir gently until the batter is smooth.
- 04
Fold in the carrot
Fold the finely grated carrot into the batter until evenly distributed.
- 05
Bake the cake
Transfer the batter to the prepared baking dish and smooth the top. Bake for 20–24 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- 06
Cool completely
Let the cake cool in the pan for about 10 minutes, then remove it and allow it to cool completely before frosting.
- 07
Make the frosting
Mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 08
Create the layers
Once completely cool, carefully slice the cake horizontally into two thin layers. Spread a little frosting between them and place the top layer back in position.
- 09
Finish the cake
Spread the remaining frosting lightly over the top. Serve immediately or chill for a few minutes if you want the frosting a little firmer.
SVI SWEET Tip
Finely grate the carrot for the softest crumb.
Small pieces of carrot blend into the batter more evenly and keep the mini cake tender and moist without making the texture heavy.
Substitutions
Make it work with what you have.
Oil or butter
Oil gives the carrot cake a slightly softer, moister crumb, while melted butter adds a richer flavor. Both work well.
Cinnamon
You can keep the flavor simple with just cinnamon, or add a tiny pinch of nutmeg for a warmer spice profile.
Frosting
Cream cheese frosting is the classic pairing, but you can also skip it and serve the cake plain for a simpler dessert.
Add-ins
A small spoonful of chopped walnuts or pecans can be folded into the batter if you want extra texture.
Storage
Best once fully cooled.
Refrigerator
Because of the cream cheese frosting, store the cake in an airtight container in the refrigerator for up to 2 days.
Before serving
Let the chilled cake sit at room temperature for about 15–20 minutes before serving so the crumb and frosting soften slightly.
Freezing
The unfrosted cake can be wrapped tightly and frozen for up to 1 month. Thaw completely before slicing and frosting.
FAQ
A few helpful answers.
Do I need two pans to make the layers?
No. Bake one small cake, cool it completely, and carefully slice it in half horizontally to create two petite layers.
Can I make it without cream cheese frosting?
Yes. The cake is still delicious on its own or with a light dusting of powdered sugar.
Why should the carrot be finely grated?
Finely grated carrot blends better into a small cake batter and helps the texture stay soft and even.
Can I double the recipe?
Yes. For a more predictable result, divide the doubled batter between two small baking dishes rather than using one much deeper pan.
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