My Baking Addiction shares a rich and moist 6 inch carrot cake recipe made from scratch using fresh grated carrots, warm spices, and a creamy homemade cream cheese frosting.
I have old experience making this small batch carrot cake, and the main specialty lies in its soft texture and balanced sweetness in every bite.
This recipe creates a bakery-style cake in a smaller size, ideal for intimate servings. I will now show up and show step by step how to prepare this 6 inch carrot cake recipe in a simple and clear way.
6 Inch Carrot Cake Recipe
This 6 inch carrot cake recipe delivers a soft, moist, and flavorful dessert made with freshly grated carrots, warm spices like cinnamon and nutmeg, and a touch of crunch from chopped walnuts or pecans.
It’s perfectly balanced with brown and white sugars and held together with rich vegetable oil and eggs for a tender crumb. Topped with a smooth cream cheese frosting, this cake offers a creamy contrast to the spiced base.
Sized just right for smaller gatherings or personal treats, this 6 inch carrot cake recipe brings a classic homemade taste in a compact form, easy to bake and share in just a few steps.
How To Prepare 6 Inch Carrot Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: One 6-inch cake
Kitchen Utensils
- 6 inch round cake pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Grater (for carrots)
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Carrot Cake:
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (100g) finely grated carrots
- 1/4 cup (30g) chopped walnuts or pecans
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
How To Make 6 Inch Carrot Cake Recipe
Step 1:
Set your oven to 350°F (175°C) so it’s ready when you are. Lightly grease a 6-inch round cake pan and line the bottom with parchment paper this little step makes removing the cake so much easier later.
Step 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a quick stir and set aside.
Step 3:
In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth and well blended. Crack in the eggs one at a time, mixing after each addition. Stir in the vanilla extract for that warm, sweet aroma.
Step 4:
Gently fold the grated carrots into the wet mixture. If you’d like a little crunch, mix in some chopped nuts too. Slowly add the dry mixture, stirring just until everything comes together—avoid overmixing to keep the cake tender.
Step 5:
Pour the batter into your prepared pan and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Step 6:
In a clean bowl, beat softened cream cheese and butter until creamy and smooth. Add powdered sugar, vanilla, and a pinch of salt, then beat until fluffy.
Step 7:
Once the cake is completely cool, frost the top and sides generously. For a finishing touch, sprinkle on some extra nuts if you like.
Note: This 6 inch carrot cake recipe is perfect for small gatherings or a cozy dessert for two over a few days. You can make it a day ahead and keep it refrigerated. Bring to room temperature before serving for the best flavor.
Nutrition Facts Of 6 Inch Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 380 |
| Fat | 23g |
| Carbohydrates | 40g |
| Sugar | 26g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 200mg |
Why You’ll Love This Recipe
This 6 inch carrot cake recipe stands out because it combines classic flavors with a perfectly moist texture in a smaller, manageable size. The blend of warm spices, fresh carrots, and crunchy nuts creates a comforting taste that feels homemade.
The cream cheese frosting adds just the right amount of sweetness and creaminess without overpowering the cake. It’s easy to make, doesn’t require complicated techniques, and is perfect when you want a delicious dessert without baking a large cake.
This 6 inch carrot cake recipe brings satisfaction in every bite and suits both everyday treats and special moments.
Serving Suggestions For 6 Inch Carrot Cake
Serving a 6 inch carrot cake recipe offers plenty of ways to enhance its flavors. Enjoy it slightly chilled for a firmer frosting or let it warm to room temperature for a softer, creamier texture.
Pairing the cake with fresh berries like strawberries or raspberries adds a bright, refreshing contrast. For a more indulgent treat, serve with a scoop of vanilla or cinnamon ice cream.
Adding extra chopped nuts on top gives a satisfying crunch, while a drizzle of caramel sauce can elevate the cake for special occasions. These simple touches make every bite even more enjoyable.
Health Benefit Of 6 Inch Carrot Cake Recipe
This 6 inch carrot cake recipe offers some health benefits thanks to its use of fresh carrots, which are rich in beta-carotene, fiber, and vitamins like A and K.
The carrots add natural sweetness and nutrients while helping keep the cake moist. Using nuts like walnuts or pecans adds healthy fats, protein, and antioxidants.
While the cake contains sugar and oil, moderate portions provide a satisfying treat without overindulgence. Choosing vegetable oil over butter can offer a lighter fat option.
Overall, this 6 inch carrot cake recipe can be enjoyed as a balanced dessert with some nutritional value from its wholesome ingredients.
My Tips Tips For Success!
➢ Don’t overmix the batter: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop gluten in the flour and make the cake dense or tough instead of tender.
➢ Grate carrots finely: Use a fine grater or food processor to grate the carrots. This ensures even moisture and a soft texture throughout the cake.
➢ Measure flour properly: Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag to avoid packing in too much flour.
➢ Use room temperature ingredients: Eggs, cream cheese, and butter that are at room temperature blend better, creating a smoother batter and frosting.
➢ Cool cakes completely before frosting: If the cake is warm, the frosting can melt and slide off, making it messy.
➢ Add pineapple juice: If you want extra moisture and tang, use some pineapple juice from the canned pineapple in the wet ingredients, but reduce the oil slightly to compensate.
Variations To 6 Inch Carrot Cake Recipe
◆ Nut-Free Version: Simply omit the walnuts or pecans. You can substitute with sunflower seeds or pumpkin seeds if you want some crunch but need to avoid nuts.
◆ Add Coconut: Stir in 2-3 tablespoons of shredded coconut for a tropical twist that pairs beautifully with the pineapple.
◆ Spice it Up: Increase the cinnamon to 1.5 teaspoons or add 1/4 teaspoon ground ginger or allspice for a warmer, more aromatic cake.
◆ Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend of equal measure. Make sure the blend contains xanthan gum or add 1/4 teaspoon separately for structure.
◆ Dairy-Free or Vegan: Use dairy-free cream cheese and vegan butter alternatives for the frosting. Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for 5 minutes) or commercial egg replacers.
Additions To Make 6 Inch Carrot Cake Recipe More Delicious
➤ Toasted Pecans or Walnuts: Toast the nuts lightly before adding them to the batter or sprinkling on top to bring out their rich, nutty flavor and add a satisfying crunch.
➤ Cream Cheese Swirl: Before baking, dollop some cream cheese mixed with a bit of sugar and vanilla onto the batter, then swirl it gently with a knife for pockets of creamy tanginess inside the cake.
➤ Spiced Crumble Topping: Mix brown sugar, cinnamon, chopped nuts, and a little melted butter, then sprinkle over the batter before baking for a sweet, crunchy topping that contrasts with the soft cake.
➤ Dried Cranberries or Chopped Dates: Add a tart or caramel-like sweetness by folding in dried cranberries or dates—both pair wonderfully with the warm spices and carrots.
➤ Orange or Pineapple Glaze: Drizzle a simple glaze made from powdered sugar mixed with fresh orange juice or pineapple juice over the frosted cake for a bright, zesty finish that cuts through the richness.
Storage Instructions
When it comes to storing this 6 inch carrot cake recipe, I like to keep it covered in the fridge to keep the cream cheese frosting fresh and creamy. I usually place it in an airtight container or wrap it tightly with plastic wrap.
6 inch carrot cake recipe stays good for about 3 to 4 days that way. If I want to save it longer, I slice it up and freeze the pieces individually, then thaw them out when I’m ready to enjoy.
FAQs About the 6 Inch Carrot Cake Recipe
Can I use a different pan size?
You can, but keep in mind the baking time will change. For example, an 8-inch pan will bake faster, usually around 25 minutes, while smaller pans might need a bit longer. Always test with a toothpick to make sure it’s done.
Is it possible to substitute the vegetable oil?
Yes, you can swap vegetable oil with melted coconut oil, light olive oil, or even applesauce for a healthier twist. Each option will slightly change the flavor and texture.
Are nuts necessary in the recipe?
Nuts aren’t required. If you don’t like them or have allergies, you can leave them out. Raisins, shredded coconut, or pumpkin seeds are great alternatives for added texture.
How can I tell when the cake is fully baked?
The best way is to insert a toothpick or skewer into the center. It should come out clean or with just a few moist crumbs. If there’s wet batter, the cake needs more time.
Can I prepare the cake in advance?
Definitely. You can bake and frost the cake a day before serving. Keep it covered and refrigerated to maintain freshness and flavor.
How do I avoid the frosting melting?
Make sure the cake is completely cooled before applying frosting. Keep the frosted cake in the fridge until serving, especially if your kitchen is warm.
Conclusion
This delicious 6 inch carrot cake recipe is one of my favorite treats to make and share. I’m excited to pass along this simple yet effective method that brings great results every time.
The easy process ensures a moist, flavorful cake with creamy frosting that anyone can enjoy. After making and tasting it myself, I’m confident you’ll love it just as much.
I hope you try this 6 inch carrot cake recipe and enjoy every bite as much as I do!
More Carrot Cake Recipes You’ll Love
Eggless Carrot Cake Recipe – Healthy And Tasty
Southern Carrot Cake Recipe – Moist And Spiced
Classic Old Fashioned Carrot Cake With Pineapple
Copycat Carrot Cake Recipe Paula Deen
Carrot Cake With Applesauce – Moist And Flavorful
6 Inch Carrot Cake Recipe
Equipment
- 6 inch round cake pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Grater (for carrots)
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Carrot Cake:
- 1 cup 125g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup 50g granulated sugar
- 1/4 cup 50g packed brown sugar
- 1/2 cup 120ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup 100g finely grated carrots
- 1/4 cup 30g chopped walnuts or pecans
For the Cream Cheese Frosting:
- 4 oz 115g cream cheese, softened
- 2 tbsp unsalted butter softened
- 3/4 cup 90g powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
Step 1:
- Set your oven to 350°F (175°C) so it’s ready when you are. Lightly grease a 6-inch round cake pan and line the bottom with parchment paper this little step makes removing the cake so much easier later.
Step 2:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a quick stir and set aside.
Step 3:
- In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth and well blended. Crack in the eggs one at a time, mixing after each addition. Stir in the vanilla extract for that warm, sweet aroma.
Step 4:
- Gently fold the grated carrots into the wet mixture. If you’d like a little crunch, mix in some chopped nuts too. Slowly add the dry mixture, stirring just until everything comes together—avoid overmixing to keep the cake tender.
Step 5:
- Pour the batter into your prepared pan and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Step 6:
- In a clean bowl, beat softened cream cheese and butter until creamy and smooth. Add powdered sugar, vanilla, and a pinch of salt, then beat until fluffy.
Step 7:
- Once the cake is completely cool, frost the top and sides generously. For a finishing touch, sprinkle on some extra nuts if you like.
Notes
Nutrition Facts Of 6 Inch Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 380 |
| Fat | 23g |
| Carbohydrates | 40g |
| Sugar | 26g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 200mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.