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Small Carrot Cake

A mini carrot cake topped with a rich cream cheese frosting. Everything you love about a carrot cake but in a smaller size.

A square slice of carrot cake on a small plate with a fork

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 wasn't traditional because I baked it in a very small bundt pan instead of making a layer cake.

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I also made an orange glaze to drizzle over the top of the cake before I frosted it. This was a completely random idea, it was inspired by a lemon cake I recently baked which used a similar glaze and I loved how moist it made the cake.

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A spoonful of orange glaze that is held over a carrot bundt cake on a cooling rack

The Best Carrot Cake Recipe

This cinnamon-scented carrot cake is incredibly moist and filled with tiny bits of chopped pecans and specs of carrots.

I use a 6-cup Nordic Ware bundt cake pan and have also used a 1.5-quart baking pan to bake this cake. The pan measures 8 x 6 x 1.75 in.

Although this is not a single serving cake recipe, it is substantially smaller than a traditional cake. You could serve two or more people and not have many slices leftover.

If you are making this for only you, the frosted carrot cake can be stored in the refrigerator. It will keep well for up to 5 days when wrapped with plastic wrap or stored in an airtight container.

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A frosted carrot bundt cake with bits of chopped carrots on top


See recipe box below for ingredient amounts and full recipe instructions.


  • sugar
  • canola oil or vegetable oil
  • eggs
  • all purpose flour
  • baking powder
  • baking soda
  • ground cinnamon
  • ground ginger
  • salt
  • carrots
  • pecans 


  • sugar
  • orange juice

Cream cheese frosting:

  • butter
  • cream cheese 
  • powdered sugar
  • vanilla extract
  • cream 

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How To Make Carrot Cake

Here's how the carrot cake comes together:

  1. Start out by mixing together sugar, vegetable oil, and eggs in a mixer.
  2. Whisk together flour, salt, baking powder, baking soda, cinnamon, and ground ginger in a separate bowl.
  3. Add the dry ingredients to the wet ingredients
  4. Add grated carrots and chopped pecans.
  5. Pour into a greased small baking pan or small 6-cup sized cake pan.
  6. Bake the cake for 30-35 minutes.
  7. Remove the cake from the oven and set aside to cool.
  8. Meanwhile, make the glaze by combining sugar and orange juice in a small saucepan and cook over low heat until the sugar dissolves. Spoon the glaze over the cake.
  9. After the cake has cooled completely, make the frosting by combining softened butter, softened cream cheese, powdered sugar and vanilla. Spread over the cake.

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.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this carrot cake recipe, you might like to consider using them in any of these single serving and small batch recipes:

Can I Make Carrot Cake Cupcakes With This Recipe?

Yes! Just divide the batter evenly into a cupcake pan and bake as directed in the recipe.

Best Dish Sizes To Use For A Mini Cake

For this carrot cake recipe, I use either a 1.5-quart compact oven baking pan or a 6-cup bundt cake pan. Both of these pans can be found on our Bakeware page. 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.

A square slice of carrot cake on a small plate with a fork

Other Mini Cake Recipes

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

carrot cake for one | one dish kitchen

Small Carrot Cake Recipe | Mini Cake | One Dish Kitchen

Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Dessert
Keywords: cake
Servings: 6 slices
Calories: 550kcal
Author: Joanie Zisk



  • 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


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


  • 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)


  • Heat oven to 350 degree F (177 degrees C).
  • Grease or spray 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 toothpick inserted in center of cake comes out clean.
  • Set aside to cool.
  • 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.
  • 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.


Serving: 1large slice | Calories: 550kcal | Carbohydrates: 75g | Protein: 5g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 128mg | Potassium: 135mg | Fiber: 1g | Sugar: 61g | Vitamin A: 3130IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

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.

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About The Author

48 thoughts on “Small Carrot Cake”

  1. I have not made this yet, but I intend to, as carrot cake is one of my favorites and I like some of your other recipes, so I know this will be good. Two things I want to tell you: thank you so much for your one person (possibly two) recipes. Finding food for one is difficult. I also want to thank you for your section on using certain items in other recipes; that is a fantastic help.

  2. 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.


    2. Mary joyce Dillon

      2 stars

      I was so disappointed with the end product. I baked the cake in a loaf pan and baked it for 37 minutes. I removed it from the oven after using a cake tester that was dry. As the cake cooled on a rack, it sank in the middle. What did I do wrong? The taste of the cake was delicious but certainly unpresentable to serve my guests. Pouring on the glaze only made it worse…a sloppy mess.

      1. Hi Mary,
        I’m so sorry to hear that. So many readers have made this cake with success. I’d love to try to figure out what went wrong. How old is the baking powder you used? Baking powder that has expired can ruin baked goods. Did you use all-purpose flour (not self rising or cake flour)? Is your oven calibrated? An oven that runs either too hot or too cold could easily cause a cake to sink. Opening and closing the oven door while the cake is baking can also dramatically affect the overall cooking temperature which will prevent the cake from cooking evenly. Also, was the uncooked cake put into the preheated oven immediately after it was mixed or did it sit in the fridge or counter before baking?

      2. 5 stars

        I made this cake three times so far and love it!
        Is it normal that it only rises halfway up the Bundt pan ? I do use a 6 cup one.

  3. Dr Sheeba Hussain

    4 stars
    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..

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


  5. Brenda McBride

    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.


  6. 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.

    1. Great idea to toast the pecans, Debbie. I’ll do that the next time I bake this cake. I’m so happy you loved the recipe, thank you!

  7. 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.

  8. 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.

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