Small Carrot Cake With Cream Cheese Frosting
Ingredients
Carrot Cake
-
½
cup
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
cinnamon
-
½
teaspoon
allspice
-
¼
teaspoon
salt
-
½
cup
granulated sugar
-
¼
cup
vegetable oil
-
1
large
egg
-
⅔
cup
loosely packed grated peeled carrots
Frosting
-
2
ounces
cream cheese, softened
-
4
tablespoons
unsalted butter, softened
-
¼
teaspoon
vanilla extract
-
⅔
cup
powdered sugar, sifted
-
a pinch
salt
Instructions
- Preheat the oven to 350°F and lightly grease the baking dish.
- Whisk together the flour, baking powder, cinnamon, allspice, and salt in a small bowl.
- In a medium bowl, whisk together the sugar, vegetable oil, and egg until well combined.
- Stir in the flour mixture and fold in the grated carrots using a rubber spatula.
- Transfer the batter to the prepared baking dish.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a cooling rack for about 45 minutes before frosting.
- For the frosting, whisk together the cream cheese, butter, and vanilla until smooth.
- Add the sifted powdered sugar and salt, whisking until well combined and fluffy.
- Spread the frosting over the cooled cake and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
522
Total fat
24g
Total carbohydrates
70g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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