Description
Moist and delightful carrot cake for two brings comfort straight from grandma’s kitchen. Spiced with cinnamon and topped with cream cheese frosting, this mini dessert offers pure indulgence without overwhelming you.
Ingredients
Scale
Main Ingredients:
- 3 eggs (at room temperature)
- 250 g (0.5 pound) all-purpose flour, sifted
- 230 g (8 ounces) freshly shredded carrot
- 220 g (7.8 ounces) vegetable oil
- 150 g (5.3 ounces) granulated sugar
- 100 g (3.5 ounces) brown sugar
Spices and Leavening Agents:
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Frosting and Decoration:
- 460 g (16.2 ounces) full-fat cream cheese (cold)
- 150 g (5.3 ounces) full-fat mascarpone (cold)
- 60 g (2.1 ounces) powdered sugar, sifted
- 0.5 teaspoon vanilla extract
- Orange and green gel food coloring (for decoration)
Instructions
- Preheat the oven to 175°C (350°F) and prepare an 11×16-inch sheet pan with parchment paper or non-stick spray.
- Whip eggs, oil, granulated sugar, and brown sugar using an electric mixer until the mixture becomes smooth and slightly frothy, approximately 1-2 minutes.
- Gently sift flour, baking powder, baking soda, cinnamon, and salt into the wet ingredients, carefully folding them together until just combined.
- Incorporate shredded carrots into the batter, ensuring even distribution throughout the mixture.
- Transfer the batter to the prepared pan, spreading it evenly, and bake for 25 minutes or until a toothpick inserted centrally emerges clean.
- Allow the cake to cool completely at room temperature before proceeding with cake cutting.
- Create the cream cheese frosting by blending cold cream cheese, mascarpone, vanilla, and powdered sugar using an electric mixer until achieving a smooth, light consistency.
- Use a 3-inch round cookie cutter to extract 14 cake circles from the cooled carrot cake.
- Fill a piping bag with the cream cheese frosting, attaching a Wilton 1M tip for decorative application.
- Assemble mini cakes by layering frosting between cake circles and topping with additional frosting.
- Divide remaining frosting and tint portions with gel food coloring—one green and one orange.
- Using separate piping bags with small round nozzles, carefully pipe carrot-shaped decorations onto each mini cake.
- Serve immediately or store covered in the refrigerator for 1-2 days to maintain freshness.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better cake texture.
- Use freshly grated carrots for maximum moisture and natural sweetness in the cake.
- Softly fold dry ingredients to prevent overmixing, which can make the cake tough and dense.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend.
- Cream cheese frosting can be stabilized by chilling for 15 minutes before piping to maintain sharp decorative edges.
- Reduce sugar content by using alternatives like stevia or replacing some sugar with unsweetened applesauce.
- Add chopped nuts like walnuts or pecans for extra crunch and depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 1093 kcal
- Sugar: 77 g
- Sodium: 418 mg
- Fat: 78 g
- Saturated Fat: 33 g
- Unsaturated Fat: 42 g
- Trans Fat: 0.5 g
- Carbohydrates: 94 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 273 mg