Little Carrot Cake

small-batch-carrot-cake-recipe

The first time I had carrot cake was at Morton’s Steakhouse in Chicago. I had never tried carrot cake because I thought it would not taste good plus it was not a dessert that was ever made in my house growing up. I had just finished having dinner with my friends and I saw a huge cake on display in a stand on the bar and it looked delicious. That was my first time having carrot cake and also the best one I have ever tried. If you ever eat at Morton’s try the carrot cake.

My husband’s favorite cake just happens to be carrot cake and since we have a small family you all know I like to make small batch sweets. A 6 inch round cake pan is perfect for small batch baking and is just enough for my little family. My son Talal loves to help me bake and is getting quite good at it. I measure everything out and he adds it I the bowl when I tell him. This was a really simple cake to make and it tasted great, it’s a keeper for sure.

CAKE:
1/4 cup sunflower oil
1/2 cup sugar
1 large egg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup packed grated carrot
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup chopped walnuts

FROSTING:
3 ounce block of cream cheese, softened
2 tablespoons butter, softened
6 tablespoons powdered sugar
1/4 teaspoon vanilla

TOPPING:
1/4 cup toasted walnuts, chopped

1. Grease a 6” round cake pan with shortening. Preheat the oven to 350°.

2. In a medium bowl, beat together with an electric mixer the oil and sugar. Beat very well, about 1 minute.

3. Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds–you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not over mix. You may stir in the walnuts at this point or save them for the frosting, your choice.

4. Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test with a toothpick before removing from the oven–moist crumbs clinging to the toothpick is ideal.

5. Allow the cake to cool completely on a wire rack before attempting to frost it.

6. To make the frosting, ensure all ingredients are room temperature or you will end up with lumps. Beat together everything with an electric mixer until light and fluffy. Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake. Garnish with walnuts. Cover and place in refrigerator until serving time.

Yields: 1 (6 inch) cake

Adapted from Dessert For Two

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