Description
A delightful small batch carrot cake that blends the warmth of spices, crunchy walnuts, and sweet carrots, perfect for intimate celebrations or cozy nights.
Ingredients
- Cooking spray
- 1/4 cup walnuts, roughly chopped
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- Pinch of freshly grated nutmeg
- 1/2 cup sugar
- 1 large egg, at room temperature
- 1/4 cup vegetable oil
- 1/2 tsp pure vanilla extract
- 5 oz carrots (about 3 small), finely grated (about 1 cup)
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a small cake pan with cooking spray.
- In a bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
- In another bowl, beat together the sugar and egg until fluffy. Add in the vegetable oil and vanilla.
- Stir in the grated carrots and walnuts.
- Gradually fold in the dry mixture until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool, then frost with cream cheese frosting made by beating together cream cheese and butter until smooth, then adding powdered sugar and vanilla.
Notes
For best results, use room temperature ingredients. Consider adding orange zest for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.