Mini Carrot Cake

Carrot Cake For One or Two! This mini carrot cake features all of the flavors and ingredients you love in a carrot cake but in a smaller size. Topped with a rich and creamy cream cheese frosting, this is truly the best carrot cake recipe!

carrot cake with cream cheese frosting

In my family, the cake that is always requested for birthday celebrations or other events is a Carrot Cake. I’m totally fine with that request because I happen to love carrot cake too.

A few months ago, for my son’s 20th birthday, I made a non-traditional style carrot cake for him. I say it was non-traditional because I normally make a two-layer carrot cake with a cream cheese filling between the layers.

This time, I baked the cake in a pretty bundt pan. I also topped the cake with a orange glaze very similar to the one I use in my Lemon Grapefruit Cake and since I think all carrot cakes need a cream cheese frosting, I made the cream cheese frosting a little lighter and spooned it over the top of the cake after it baked.

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Carrot Cake

While I was making my son’s cake, I kept thinking about ways to create a single serving version of my carrot cake or at the very least, a mini cake which would serve two or three people. I promised myself I would work on this cake recipe very soon.

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Slice of carrot cake | One Dish Kitchen

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It was the beginning of the summer and things got busy. I sort of forgot about this mini carrot cake recipe and while vacationing with my family, a reader emailed me asking if I had a single serving carrot cake recipe.

It was then that I realized that a mini carrot cake recipe was a really good idea and it would be the perfect dessert for anyone cooking for one or two. As soon as I got back home, I went to work on a recipe for it.

Carrot cake made in a bundt pan | One Dish Kitchen

Best Carrot Cake Recipe

I experimented with the recipe I used for my son’s birthday cake and came up with this beauty. This mini cake has all the wonderful flavors you love in a carrot cake.

It’s basically the carrot cake recipe that I use for birthdays plus the glaze in a scaled down version. There are plenty of chopped carrots and crunchy bits of pecans in every bite.

The cake has a tender crumb and a lightly crisp topping – it’s absolutely delicious. The orange glaze made the cake even more moist and flavorful.

I’ve made this cake a few times already and have used a small compact baking pan as well as a small pretty Nordic Ware bundt cake pan to bake the cakes in. This particular bundt cake pan is smaller than a normal sized bundt pan. The pictures in this post show the cakes baked in both pans with information on where to purchase the pans below.

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How To Make Carrot Cake

Here’s how the carrot cake comes together…

Step 1

Start out by mixing together 1 cup sugar, 1/2 cup vegetable oil, and 2 large eggs in a mixer.

Mixing the wet ingredients for a carrot cake recipe | One Dish Kitchen

Step 2

Whisk together 1 cup all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon ground ginger.

Mixing the dry ingredients for a carrot cake recipe | One Dish Kitchen

Step 3

Add the dry ingredients to the wet ingredients…

Mixing the ingredients in a stand mixer for a carrot cake | One Dish Kitchen

Step 4

Add 1 cup grated carrots and 1/4 cup chopped pecans…

Adding fresh carrots to a carrot cake | One Dish Kitchen
Adding pecans to a carrot cake recipe | One Dish Kitchen

Step 5

Pour into a greased small baking pan or small 6-cup sized cake pan.

Pouring the carrot cake batter into a baking dish | One Dish Kitchen

Step 6

Bake the cake for 30-35 minutes.

Step 7

Remove the cake from the oven and set aside to cool.

Meanwhile, make the glaze by combining 1/4 cup sugar and 1/4 cup orange juice in a small saucepan and cook over low heat until the sugar dissolves. Spoon the glaze over the cake.

Adding a glaze to a carrot cake | One Dish Kitchen

Step 8

After the cake has cooled completely, make the frosting by combining 1/2 stick of softened butter, 4 ounces of softened cream cheese, 8 ounces of powdered sugar and 1 teaspoon of vanilla.

Slices of carrot cake with a cream cheese frosting | One Dish Kitchen

This carrot cake can serve more than one person if you’re only looking for a slice or two each. If you’re baking this for yourself to enjoy, it will keep fresh in the refrigerator for a week.

If you would like to make carrot cake cupcakes, just divide the cake batter evenly into a cupcake pan. Bake as directed in the recipe.

For this carrot cake recipe, I use either a 1.5-quart compact oven baking pan or a 6-cup bundt cake pan. For best results, please use a pan of similar size.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

Examples of the dishes used at One Dish Kitchen can be found at our Store page.

Other Mini Cake Recipes

If you like this mini carrot cake recipe, you might also like these mini cake recipes:

Mini Banana Upside Down Cake

Pineapple Upside Down Cake For One

Mini King Cake

Mini Low Carb Lemon Cake

Pineapple Oat Cake

Flourless Mini Chocolate Cake

Other Cake Recipes

Carrot Cake Recipe

Carrot Cake For One | One Dish Kitchen

Mini Carrot Cake

Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Dessert
Keyword: cake
Servings: 4 servings
Calories: 749kcal
Author: Joanie Zisk

Ingredients

CAKE

  • 1 cup sugar
  • 1/2 cup canola oil , or vegetable oil
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup grated carrots
  • 1/4 cup pecans , chopped

GLAZE

  • 1/4 cup sugar
  • 1/4 cup orange juice

CREAM CHEESE FROSTING

  • 4 tablespoons butter , softened
  • 4 ounces cream cheese , softened
  • 8 ounces powdered sugar
  • 1 teaspoon vanilla extract
  • 1-3 teaspoons cream (if desired to achieve a thinner consistency for the bundt cake)

Instructions

  • TO MAKE THE CAKE
  • Heat oven to 350 degree F (177 degrees C).
  • Grease or spray pan with butter or Bakers Joy and set aside.
  • Mix together the sugar, oil and eggs in a large bowl. In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet ingredients and mix well to combine.
  • Stir in the carrots and pecans.
  • Pour into the baking pan and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
  • Set aside to cool.
  • TO MAKE THE GLAZE
  • Combine 1/4 cup sugar with 1/4 cup orange juice in a small saucepan and cook over low heat until the sugar dissolves. Spoon the orange syrup over the cake.
  • TO MAKE THE FROSTING
  • In a large bowl, cream the butter and cream cheese. Add the powdered sugar and vanilla and blend. (If you’re frosting a cake made in a baking pan, the consistency of the frosting should be perfect. However, if you want to frost a bundt cake, you may want the frosting to be lighter so that it will “drip” down the sides of the cake. If this is the case, add the extra teaspoons of cream to the frosting until you reach the desired consistency).
  • Spread on cooled carrot cake.

Nutrition

Serving: 1large slice | Calories: 749kcal | Carbohydrates: 100g | Protein: 6g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 359mg | Potassium: 213mg | Fiber: 1g | Sugar: 81g | Vitamin A: 4175IU | Vitamin C: 6.4mg | Calcium: 59mg | Iron: 1.5mg
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.

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This delicious Carrot Cake is the perfect size for one or two people. All the ingredients and flavors you love in a carrot cake in a smaller size. | ZagLeft
carrot cake
carrot cake

40 thoughts on “Mini Carrot Cake”

  1. 5 stars
    Delicious! I made a few small alterations but the base of this recipe is perfection.

    My alterations include; half granulated raw sugar, half brown sugar. I didn’t have walnuts or pecans so I used some pistachios I had in the pantry. I also didn’t have powdered ginger so I added a small amount of glacial ginger. Perfect.
    I found the cake to be very moist and lovely! Thank you!

    1. Hi Kelly,
      I’m so happy you enjoyed the carrot cake, thank you so much for taking the time to let me know.

      Also, thank you for mentioning your substitutions so that our readers might try them too.

      Joanie

  2. Dr Sheeba Hussain

    4 stars
    Hi,
    I have tried ur recipe but without the glaze and cream frosting..but it still tastes great..next time will definitely try with frosting..Thanx for the lovely recipe..

  3. I didn’t see the link to a Bundt pan. How big of a Bundt pan did you use for the carrot cake recipe?

    Thank-you?

  4. I cannot find an 8×5 baking pan any where. And I really don’t want add the Bundt pan to my kitchen. Any other suggestions on a pan size I could use?

    1. Hi Brenda,
      I’ve only made this carrot cake using the pans recommended in the recipe but a bread loaf pan should work. You can also use a muffin tin and make carrot cake muffins. It will probably yield 6 muffins. The cooking temperature will stay the same but you will likely need to reduce the baking time. Check the muffins after 20 minutes and if not done, continue to check them in 10-minute increments. The pans I use hold about 6 cups.

      Joanie

  5. 5 stars
    Just made this using the small cake pan, it is outstanding! I ended up baking the cake for about 5-10 minutes longer than the instructions state. When I made the frosting I thought it was way too much frosting for this cake, but when frosting, it was a perfect amount. Highly recommend this recipe as I’ve discovered with all the recipes from this site I’ve also tried out.
    The only thing I did differently was I toasted the pecans in the oven for a few minutes and then chopped them, brings out more flavor.

  6. 4 stars
    I made this. Easy to make. Great size. I would like it a little more spiceier next time. Also thought cake was just a tiny bit dry. So next time I will try adding some well drained crushed pineapple. This is a good cake. I like that you put the pan size in the recipe. Thanks again.

  7. I tried this. Very easy to make. Perfect size. I would have liked it to be a little bit more spices and a little more moist. Maybe next time I will put in some well drained crushed pineapple for variety. Good cake. Thanks.

  8. I am so enjoying your site. Thanks so much for helping people who need small servings! They work so well for me. I am loosing weight, but still having desert at times. I usually give my best friend a serving, then I have my one serving, and its out of the house. I cannot wait to try the carrot cake. I'll put a couple of small individual squares up in the refrigerator, have one serving fresh, give a couple of servings to my sick neighbor and my best friend. It will be so tasty with coffee, as breakfast on a cool crisp Autumn day. Really helps on the budget, too. Nothing like clean food without all the preservatives they use to make store-bought deserts today.

    1. Hi Victoria, I am so happy you are enjoying the recipes. This carrot cake recipe is one of my favorites. I love that I don't have a lot of cake leftover but can still enjoy a slice the next day too. Hope you enjoy it. Have a great week!

  9. This is perfect for my husband and me! It’s usually just the two of us and if I baked a full cake we would have it in my face for weeks! This personalized size is the perfect amount to enjoy when we want a sweet dessert!

  10. I never liked carrot cake as a kid, but my son wants to try it so I’m game to make it and try it again – this is the perfect recipe so I don’t have to make too much – thank you!

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