6 Inch Carrot Cake Recipe
The 6 Inch Carrot Cake Recipe is a small-batch, moist, and flavorful dessert perfect for intimate gatherings or smaller celebrations. Made with grated carrots, warm spices, and optional add-ins like nuts or pineapple, it delivers classic carrot cake taste in a compact size. Often topped with cream cheese frosting, this mini version is rich, satisfying, and easy to make.
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
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 |
