What spices are in carrot cake?

Cinnamon, ginger and nutmeg are the typical spices in a carrot cake. Some versions, including this one, also contain cloves and some others may include allspice. The version I'm sharing is heavy on the cinnamon and doesn't include as much ginger as other recipes. Feel free to adjust the ratio of spices to suit your taste.

How do you prepare carrots for carrot cake?

Since this cake only bakes for 25 minutes, you'll want your carrots grated as small as possible so they cook quickly. I use the small holes on my box grater to do this. I don't recommend using pre-packaged shredded carrots as they're usually too large and dry. Freshly grated carrots add the moisture that's essential for a classic carrot cake.

What size baking pan do you need for a small carrot cake?

This cake was made in a 9x2 inch square pan. If you don't have a pan this size, I suggest using a 10x2-inch round pan as they're comparable in surface area and volume. I haven't tested this cake in an 8-inch square pan. Sometimes baking a cake in a smaller pan can cause the cake to sink in the middle as there's too much batter for the size of the pan. If you do try it in an 8-inch square pan, I suggest adding another 5 minutes to the baking time. Always check for doneness by using the toothpick test.

How long do you bake a small carrot cake?

This cake only takes 25 minutes to bake at 350F.

Can white flour be used in place of whole wheat flour in this cake?

I’ve only tested this carrot cake recipe with whole wheat flour. It’s more absorbent than all-purpose white flour, so to make the substitution you will need to adjust the ratio of wet and dry ingredients.

Small Carrot Cake Recipe

Name: Small Carrot Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup whole wheat flour, spooned and leveled; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup unsweetened almond milk; 1/2 tablespoon lemon juice; 1/2 cup coconut sugar; 1/4 cup cane sugar (or granulated sugar); 1/2 cup extra virgin olive oil; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups grated carrot (see note); 1/2 cup chopped walnuts; 8 ounces cream cheese, full fat brick (room temperature); 1/2 cup unsalted butter (room temperature); 2-3 cups powdered sugar; 1 teaspoon vanilla extract; Additional chopped walnuts to sprinkle on top (optional)

Description

This Small Carrot Cake Recipe is a moist and tender single layer carrot cake with walnuts, warm spices and a homemade cream cheese frosting!

Ingredients

1 cup whole wheat flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsweetened almond milk
1/2 tablespoon lemon juice
1/2 cup coconut sugar
1/4 cup cane sugar (or granulated sugar)
1/2 cup extra virgin olive oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cups grated carrot (see note)
1/2 cup chopped walnuts

Cream cheese frosting:

8 ounces cream cheese, full fat brick (room temperature)
1/2 cup unsalted butter (room temperature)
2–3 cups powdered sugar
1 teaspoon vanilla extract
Additional chopped walnuts to sprinkle on top (optional)

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Instructions

Preheat oven to 350F and lightly spray a 9-inch square pan with non-stick cooking spray and line the bottom and sides with slightly overhanging parchment paper.
In a small bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
In a small bowl or measuring cup, stir together the almond milk and lemon juice. Let sit for 5 minutes until the milk curdles.
In a large bowl, whisk together the sugars, curdled milk, oil, egg and vanilla.
Add the dry ingredients to the wet mixture and whisk until the batter is smooth (but don’t over mix).
Fold in the carrots and walnuts.
Pour the batter into the prepared pan and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
Add the cream cheese and butter to a deep mixing bowl and beat on high until creamed together.
Add the powdered sugar and vanilla and beat until smooth and creamy. (Use more powdered sugar for a thicker and sweeter frosting).
Spread the frosting onto the cooled cake and top with chopped walnuts (optional).
Refrigerate for 1-2 hours before slicing and serving.

Notes

Freshly grate your carrots by using the small holes on a box grater. Avoid larger shreds or prepackaged shredded carrots which can be dry.
Walnuts are optional. Leave them out or use pecans instead.
Make sure your butter and cream cheese are softened at room temperature so they cream together easily and create a smooth texture for the frosting.
I like my cream cheese frosting less sweet with a more pronounced cream cheese flavor so I use about 2 – 2 1/2 cups of powdered sugar. For a sweeter and thicker froster, just add more powdered sugar.
Let the cake cool completely before frosting. If the cake is still warm, the cream cheese frosting will start to melt as you spread it on.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.