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Craving a delicious carrot cake but don’t want to make a whole cake? This Mini Carrot Cake recipe is your answer! Made in a single ramekin and ready in just 30 minutes, it delivers all the flavors you love – perfectly moist cake loaded with grated carrots and topped with creamy cream cheese frosting – in a convenient single serving.
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 You’ll Love This Mini Carrot Cake Recipe
- Incredibly Moist and Delicious: Not only is this small 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 serve dessert 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
Ingredients
- Granulated Sugar: This is your go-to for a light and moist cake. It enhances the natural sweetness of the carrots.
- Salted Butter: Salted butter will 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. For a gluten-free version, use gluten-free 1:1 flour.
- 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 Turkey Wrap, Cheesecake Bars, 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.
If you have any ingredients leftover from this small carrot cake recipe, check out our Leftover Ingredients Recipe Finder.
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.
- Gluten-Free Carrot Cake: 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.
- Spiced Carrot Cake: Feeling adventurous? Add a pinch of nutmeg or cardamom to your cake batter for a different take on the traditional spice profile.
- Coconut Addition: 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 Mini Carrot Cake
These step-by-step photos and instructions help you visualize how to make a single serve carrot cake. See the recipe below for ingredient amounts and full recipe instructions.
Make the cake batter:
- Start by gathering your ingredients. Then, preheat your oven to 350°F (177°C). Prepare a 10-ounce ramekin by lightly buttering or greasing it. In a small bowl, use an electric hand mixer at medium speed to combine the sugar, melted butter, egg yolk, and vanilla until well mixed, about 45 seconds.
- In another small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the flour mixture to the sugar and butter mixture. Blend with the hand mixer on medium speed until the ingredients are well combined.
- Pour in the milk and mix thoroughly to ensure a smooth batter.
- Gently fold in the grated carrots and chopped pecans into the batter.
- Transfer the batter into the prepared ramekin. It’s now ready to bake!
- Bake the cake for 20-23 minutes. It’s done when a toothpick inserted into the center comes out clean.
Make the cream cheese frosting:
Pro Tip: This rich and creamy cream cheese frosting pairs perfectly with the cake, adding an extra layer of deliciousness. However, if you’re short on frosting ingredients or prefer a simpler taste, the cake is equally delightful on its own. You can also opt for a simple sprinkle of powdered sugar for a light, sweet touch.
- In a medium bowl, blend together the softened cream cheese and butter until they’re smooth and well combined.
- Incorporate the powdered sugar and vanilla extract, mixing until the frosting is smooth and uniform.
- Once the cake has cooled, spread the frosting evenly over the top.
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 serve 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.
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, individual 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 carrot 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!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this single serving carrot cake 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:
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!
Mini Carrot Cake
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 your oven to 350°F (177°C). Prepare a 10-ounce ramekin by lightly buttering or greasing it. In a small bowl, use an electric hand mixer at medium speed to combine the sugar, melted butter, egg yolk, and vanilla until well mixed, about 45 seconds.
- In another small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the flour mixture to the sugar and butter mixture. Blend with the hand mixer on medium speed until the ingredients are well combined.
- Pour in the milk and mix thoroughly to ensure a smooth batter.
- Gently fold in the grated carrots and chopped pecans into the batter.
- Transfer the batter into the prepared ramekin.
- Bake the cake for 20-23 minutes. It's done when a toothpick inserted into the center comes out clean.
- Make the cream cheese frosting
- In a medium bowl, blend together the softened cream cheese and butter until they're smooth and well combined.
- Incorporate the powdered sugar and vanilla extract, mixing until the frosting is smooth and uniform.
- Once the cake has cooled, spread the frosting evenly over the top.
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.
It should work. An 8-inch round pan holds 6 cups of batter. The mini bundt cake pan I use also holds 6 cups.
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.
Hi Jeannette, thank you so much. I’m so happy the recipes and tips have been helpful.
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!
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
Hi!
I made this cake three times so far and love it!
I’m so glad you love the carrot cake!
Hi,
I have tried ur recipe but without the cream frosting..but it still tastes great..next time will definitely try with frosting..Thanks for the lovely recipe..
Yes you can, Joanne.
Hi,
I used a 6-cup Bundt cake pan. You can use any pan of similar size. Here is the link to the pan used from Amazon – https://amzn.to/2Ilcj4x
Joanie
Hi Brenda,
I’ve only made this carrot cake using the pans recommended in the recipe.
Thanks, I’ll give it a try
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.
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!
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.
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.