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Who doesn’t crave a luscious slice of carrot cake? Perfectly moist, loaded with the goodness of grated carrots, and topped with creamy cream cheese frosting—this single serving carrot cake recipe gives you all the flavors you adore without the commitment of an entire cake. Best of all, this little treasure bakes up in a small ramekin and takes just 30 minutes from start to finish!
If you’re looking for more single serving cakes, you’ll absolutely love our tender White Cake, decadent Chocolate Lava Cake, and Mini Pound Cake!
Table of Contents
Why This Recipe Works
- Incredibly Moist and Delicious: Not only is this mini carrot cake moist, but it’s also chock-full of chopped pecans and fresh carrots. Made 100% from scratch, it’s an easy-to-make taste sensation!
- Just the Right Size: Forget oversized cakes; this is the ultimate single serving recipe. Baked in a 10-ounce ramekin measuring 4-inches in diameter and about 1 ¾-inches tall, it’s the perfect size for one.
- Creamy Dream: This cake is crowned with a small batch of our favorite cream cheese frosting. You won’t want to share!
- Effortless: Seriously, if you can spare 30 minutes, this cake can be your reality.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For
Carrot Cake Ingredients
- Granulated Sugar: This is your go-to for a light and moist cake. It enhances the natural sweetness of the carrots.
- Salted Butter: While I initially used oil, I found butter—specifically, salted butter—to produce a richer cake.
- Egg Yolk: The yolk adds both moisture and structure to your mini carrot cake. I discourage using the whole egg, as that can mess with the cake’s texture. Save the egg white to use in one of our many egg white recipes like a small batch of Meringues or in a mini Texas Sheet Cake.
- Vanilla Extract: A touch of vanilla elevates the entire cake’s flavor. It’s a small ingredient that makes a big impact.
- All-Purpose Flour: This flour provides the backbone of the cake. Note: I haven’t tested this recipe with alternative flours.
- Baking Powder: Essential for giving your cake that beautiful rise. Make sure it’s fresh for best results.
- Ground Cinnamon and Salt: These add the iconic spiciness and depth of flavor that carrot cake is known for.
- Milk: While I recommend whole milk for a creamy texture, 2% works just fine too.
- Grated Carrots: You’ll need 1/4-cup (or 31 grams) of grated carrots for this recipe. Grate them with a mini food processor or a box grater, or buy pre-grated to save time. If you’ve got extra carrots, use them in a creamy Carrot Soup or in a delightful Carrot Soufflé.
- Pecans: Though optional, I highly recommend them. They add crunch and richness. Feel free to swap them out with walnuts or add a sprinkle of raisins for variation. If you’d like, use any extra pecans in a single serving Crustless Pecan Pie or a small batch of Butter Pecan Granola.
For the cream cheese frosting:
- Block-Style Cream Cheese: This is the foundation of your frosting. Ensure it’s at room temperature for smooth mixing. Use leftover cream cheese in a Spinach Turkey Wrap or in an indulgent single serving No-Bake Cheesecake.
- Softened Salted Butter: The butter should be soft enough to leave an indentation when touched, but still cool. This aids in achieving that velvety frosting texture.
- Powdered Sugar: Also known as confectioners’ sugar, this fine sugar ensures a smooth and lump-free frosting.
- Vanilla Extract: A dash enhances the frosting, making it utterly irresistible.
Don’t forget, we’ve got suggestions below for utilizing any leftover ingredients. Optimize your kitchen resources while enjoying this single serving delight!
RELATED: Small Batch Egg White Recipes
Recipe Variations
Now that you’ve mastered this basic version of a small carrot cake, why not get a little adventurous? Here are some tasty tweaks to try next time.
- Go Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1-to-1 substitute to keep the measurements simple.
- Spice It Up: Feeling adventurous? Add a pinch of nutmeg or cardamom to your cake batter for a different take on the traditional spice profile.
- Coconut Flair: Mix in a tablespoon of shredded coconut into the batter for a tropical touch. Bonus: top the cream cheese frosting with a sprinkle of toasted coconut.
- Chocolate Chips: For the chocolate lovers, fold in a small handful of mini chocolate chips into the batter. Because chocolate makes everything better, right?
How To Make A Small Carrot Cake
These step-by-step photos and instructions help you visualize how to make a single serving carrot cake. See the recipe below for ingredient amounts and full recipe instructions.
Make the cake batter:
- Gather your ingredients. Preheat the oven to 350° F (177°C). Lightly butter or grease a 10-ounce ramekin and set it aside. In a small bowl, mix together the sugar, melted butter, egg yolk, and vanilla with an electric hand mixer on medium speed until well mixed, about 45 seconds.
- In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix with a hand mixer on medium speed until combined.
- Add the milk and mix well.
- Fold in the grated carrots and chopped pecans.
- Pour into the ramekin.
- Bake for 20-23 minutes or until a toothpick inserted in the center of the cake comes out clean.
Make the frosting:
Pro Tip: Our cream cheese frosting is the epitome of creamy goodness, effortlessly spreading over the cake’s surface. If you find yourself without frosting ingredients or just prefer a simpler approach, the cake tastes stellar on its own. Alternatively, a light dusting of powdered sugar can also work wonders.
- In a medium-sized mixing bowl, combine softened cream cheese and softened butter. Whip until well combined and smooth.
- Add powdered sugar and vanilla extract. Mix until smooth and well combined.
- Spread over the top of the cooled cake.
Expert Tips
- Butter Basics: For optimal results, use melted butter in the cake batter and softened butter for the frosting. Softening butter is a breeze—just let it sit on the kitchen counter for about 30 minutes before you intend to use it.
- Advance Carrot Prep: Feel like getting a head start? Grate those carrots in advance and stash them in the fridge until you’re ready to make magic happen.
- Nutty or Fruity Flexibility: Prefer walnuts over pecans? Go for it! A handful of raisins also complements the batter beautifully, adding another layer of texture and sweetness.
Serving Suggestions
So, you’ve baked this scrumptious single serving carrot cake, and you’re ready to dive into a full-on taste experience. But before you do, consider these sumptuous ways to elevate your treat to new heights.
- A La Mode: A scoop of vanilla ice cream on the side is a classic that never fails. For a dairy-free alternative, coconut milk-based ice cream is divine.
- Fruit Garnish: A handful of fresh berries or a sprinkle of pomegranate seeds can add a pop of color and a boost of antioxidants to your dessert plate.
- Espresso Love: A shot of espresso or a cup of dark roast coffee is a delightful contrast to the cake’s sweetness. It’s like having your coffee and eating cake too!
- Adult Upgrade: A small glass of dessert wine like Moscato or a spiced rum can complement the flavors of the cake and frosting beautifully.
Frequently Asked Questions
The go-to choice for this recipe is a 10-ounce ramekin that measures 4-inches in diameter and is about 1 ¾-inches tall. If the size isn’t printed on your ramekin, a quick way to measure is to fill it with water and then transfer the water to a measuring cup. You can also opt for mini loaf pans that hold about 8 to 10 ounces. For smaller ramekins, simply divide the batter accordingly.
Because of the cream cheese frosting, it’s best to store the cake in the refrigerator. Wrap it in plastic wrap or place it in an airtight container; it’ll stay fresh for up to 5 days.
Absolutely! Just double the ingredient quantities and divide the batter between two 10-ounce ramekins or a single 5×5-inch square baking dish. Alternative dish sizes for a double recipe include a 4×6-inch, 6×6-inch, or 6-inch round dish. The 6×6-inch option will yield a thinner cake that may require less baking time.
You bet! Adding pineapple will bring extra moisture, so either opt for fresh pineapple or drain canned pineapple before adding. Limit it to two tablespoons to keep the moisture level balanced.
This recipe is specifically designed for a single mini carrot cake. For cupcakes, it’s best to refer to our small batch carrot cake cupcake recipe, which will yield about 5-6 cupcakes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Nutrition Insight: Calories And Portion Size
The calorie count provided in this recipe is just an estimate, generated from an online nutrition calculator. But let’s break it down a bit:
This isn’t your run-of-the-mill slice of carrot cake; this recipe gives you a complete, single serving carrot cake that’s definitely more generous than a typical slice. In fact, it’s baked in a 10-ounce ramekin, offering a heartier portion that can either be savored all at once or spread over a couple of days.
So, while the calorie count might appear on the higher side, remember that what you’re getting is more than just a mere slice—it’s a mini carrot cake designed specifically for your personal enjoyment.
Looking For A Larger Carrot Cake Recipe?
Absolutely, you’re in the right place! You may recall our carrot cake recipe designed for a 6-cup bundt pan or a 1.5-quart baking dish. Though still on the smaller side, it’s not a single serving like the one we’re focusing on here. Due to its popularity, we’re offering that beloved recipe below for anyone interested in a slightly larger cake.
Cake Ingredients
- 1 cup sugar
- 1/2 cup 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
For the glaze
- 1/4 cup sugar
- 1/4 cup orange juice
For the cream cheese frosting
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 8 ounces powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the cake
- Heat oven to 350 degrees F (177 degrees C).
- Grease or spray a 1.5-quart compact oven baking pan or a 6-cup bundt cake pan with butter or oil spray 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 a toothpick inserted in the center of the cake comes out clean.
- Set aside to cool.
Make the glaze
- Combine ¼ cup sugar with ¼ cup orange juice in a small saucepan and cook over low heat until the sugar dissolves. Spoon the orange syrup over the cake.
Make the frosting
- In a large bowl, cream the butter and cream cheese. Add the powdered sugar, and vanilla, and blend until smooth.
There you have it—your option for a larger yet still modest-sized carrot cake, complete with cream cheese frosting and an orange glaze. Enjoy!
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
If you’ve tried this mini carrot cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Carrot Cake For One
Equipment
- mini food processor or block grater
Ingredients
For the cake
- ¼ cup sugar
- 2 tablespoons butter , melted
- 1 large egg yolk
- ⅛ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon milk
- ¼ cup grated carrots
- 1 tablespoon chopped pecans
For the cream cheese frosting
- 1 ounce cream cheese , softened
- 1 tablespoon butter , softened
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Make the cake
- Preheat the oven to 350° F (177°C). Lightly butter or grease a 10-ounce ramekin and set it aside. In a small bowl, mix together the sugar, melted butter, egg yolk, and vanilla with an electric hand mixer on medium speed until well mixed, about 45 seconds.
- In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix with a hand mixer on medium speed until combined.
- Add the milk and mix well.
- Fold in the grated carrots and chopped pecans.
- Pour into the ramekin.
- Bake for 20-23 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Make the cream cheese frosting
- In a medium-sized mixing bowl, combine cream cheese and butter. Whip with an electric mixer until well combined and smooth.
- Add powdered sugar and vanilla extract. Mix until smooth.
- Spread over the top of the cooled cake.
Notes
- Butter Basics: For optimal results, use melted butter in the cake batter and softened butter for the frosting. Softening butter is a breeze—just let it sit on the kitchen counter for about 30 minutes before you intend to use it.
- Advance Carrot Prep: Feel like getting a head start? Grate those carrots in advance and stash them in the fridge until you’re ready to make magic happen.
- Nutty or Fruity Flexibility: Prefer walnuts over pecans? Go for it! A handful of raisins also complements the batter beautifully, adding another layer of texture and sweetness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can you double or triple to make a 8 X 8 cake?
Yes. Towards the bottom of the recipe page, just before the Recipe Box, we have provided a recipe to make a larger carrot cake. This cake is baked in a baking dish that holds 1.5 quarts which is a little smaller an 8×8 inch dish. You can use this recipe for your 8×8 but the cake may cook faster so watch your bake time.
Quick, easy to make, delicious. Thank you.
Do you have a cookbook if all your “Cooking for one”. I really enjoy your recipes.
Thank you. We have a cookbook called, The Ultimate Cooking For One Cookbook that you can find in our One Dish Kitchen Store (https://store.onedishkitchen.com/). It contains 175 recipes and half of those recipes are on our website. The other half are unique to the book. On our website, we have over 500 recipes, so not all of our recipes are in the cookbook.
Thanks. Made several of your recipes and loved them. Just ordered your book!
Thank you!