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a small frosted carrot cake with a fork on the side.
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4.94 from 44 votes

Carrot Cake For One

This single serve carrot cake is baked in a 10-ounce ramekin with grated carrots, cinnamon, and chopped pecans, topped with cream cheese frosting.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cake, carrot cake, carrot cake for one, cream cheese frosting, mini carrot cake, single serve carrot cake, single serving carrot cake, small carrot cake
Servings: 1 serving
Author: Joanie Zisk

Equipment

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 (optional)

For the frosting

  • 1 ounce cream cheese - softened
  • 1 tablespoon butter - softened
  • ¼ cup powdered sugar
  • ¼ teaspoon vanilla extract
US - Metric

Instructions

Make the cake

  • Preheat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin.
  • In a medium bowl, use a hand mixer on medium speed or a fork to blend sugar, melted butter, egg yolk, and vanilla until smooth, about 45 seconds.
  • In another bowl, whisk together flour, baking powder, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture and mix until just combined.
  • Pour in the milk and mix until smooth.
  • Gently fold in the grated carrots and chopped pecans.
  • Transfer the batter to the prepared ramekin and bake at 350°F (177°C) for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
    Let the cake cool completely in the ramekin before frosting.

Make the frosting

  • In a small bowl, mix softened cream cheese and butter until smooth.
  • Add powdered sugar and vanilla, mixing until fully combined.
  • Once the cake has cooled completely, spread the frosting evenly over the top.

Notes

  •  
Grate your own carrots. Pre-shredded carrots from the bag have a cellulose coating that repels moisture. Freshly grated carrots release liquid as they bake, which is what keeps the cake moist. Use the small or medium holes on a box grater.
Spoon and level your flour. Spoon flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs in extra flour and can dry out the cake.
Use room temperature cream cheese and butter for the frosting. Cold cream cheese won't blend smooth and will leave lumps. Set both out about 30 minutes before you start the frosting.
Cool the cake completely before frosting. Warm cake will melt the cream cheese frosting right off the top. Let it cool in the ramekin on a wire rack.
Toast the pecans for more flavor. Spread them in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant. Not required, but it makes a difference.
Check your baking powder. If yours has been open more than 6 months, test it: add 1/4 teaspoon to 1/2 cup hot water. Bubbling means it's still active. No bubbles, replace it.
Don't overmix the batter. Stir the dry ingredients in until the flour just disappears. Overmixing develops gluten, which makes a small cake like this tough and dense.
 
If doubling this recipe, double the ingredients and bake in a 5x5 inch baking dish or two 10-ounce ramekins. 

Nutrition

Serving: 1serving | Calories: 886kcal | Carbohydrates: 111g | Protein: 10g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 701mg | Potassium: 270mg | Fiber: 3g | Sugar: 83g | Vitamin A: 7058IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 2mg

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