One Bowl Mini Carrot Cake

This Mini Carrot Cake is a smaller version of a classic spiced carrot cake made in one bowl for easy preparation! It is has a moist and tender crumb, can be made without cream cheese frosting, and is simple to make ahead of time with freezing options.

I love carrot cake! If you are with me on that, check out these Carrot Cake Whoopie Pies for perfect, individual cake sandwiches or this Carrot Cake Bundt Cake with Cream Cheese Frosting for serving a larger group.

If you are looking for other, small cakes, I have this Mini Chocolate Cake and Mini Funfetti Cake just for you!

Tell Me About This Recipe

• moist, light, and fluffy carrot cake with classic spice flavors and carrot pieces

• 2 6-inch layers create a small carrot cake for serving a smaller crowd

• made in one bowl and a whisk for quick and easy preparation

• made without cream cheese frosting

Small Carrot Cake Ingredients

• Vegetable Oil: Vegetable oil can be substituted with another unflavored oil. It is the base structure of the cake and creates a moist cake that stays moist.
• Granulated Sugar & Light Brown Sugar: Both sugars work together to impact sweetness, structure, and moisture.
• Eggs: 2 room temperature eggs create a structured cake with a soft texture.
• Vanilla Extract: Vanilla extract rounds out the flavor of the cake.
• Sour Cream: Room temperature sour cream can be substituted with Greek yogurt and creates a light and tender crumb.
• All Purpose Flour: Plain, white all purpose flour creates a light cake when measured properly. Read "Expert Tips" below for more recommendations.
• Baking Powder & Baking Soda: Both leavening agents ensure the cake rises and has a fluffy and light texture.
• Salt: Salt brings out sweetness and enhances flavor.
• Cinnamon, Nutmeg & Ginger: Together, these three spices create the classic carrot cake flavor.
• Chopped Carrots: What's carrot cake with carrots. You'll want to finely chop your carrots, but no need to grate them or make them too thin!

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line 2 6-inch round pans with parchment paper and spray the paper and sides of the pans with cooking spray to ensure the cake layers come out cleanly.

STEP 2: In a large bowl, whisk wet ingredients together until smooth. This includes vegetable oil, granulated sugar, light brown sugar, room temperature eggs, vanilla extract, and room temperature sour cream.

STEP 3: Next, pour all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger into the bowl of wet ingredients. Mix only until combined.

STEP 4: Then, pour the chopped carrots into the batter. Use a wire whisk to mix until the carrots disperse throughout the batter.

STEP 5: Divide the batter between the two prepared 6 inch pans. Bake for 28-35 minutes or until the tops of the cakes are golden brown and a toothpick inserted into the center comes out with a few crumbs. Allow the cakes to fully cool before decorating.

STEP 6: Next, prepare the buttercream frosting by mixing butter and powdered sugar together with a stand or hand mixer. Beat on low speed before switching to high speed until smooth.

STEP 7: Pour heavy whipping cream into the frosting. Mix on high speed for 3-5 minutes to beat air into the buttercream. The buttercream will be lighter, softer, and smoother. Decorate the cake as desired.

Frequently Asked Questions

Storing

You can store this cake tightly wrapped or in an airtight container-

• at room temperature for up to 3 days
• in the fridge for up to 5 days
• in the freezer for up to 4 months

If freezing the decorated cake, pop it in the freezer, uncovered, for 30 minutes. Wrap the cake in a couple layers of cling wrap before placing back the freezer. Bring to room temperature before serving.

Expert Tips & Tricks

Room Temperature Ingredients: Use room temperature eggs and sour cream in the cake batter for the lightest, fluffiest cake. In the frosting, using room temperature butter will create a softer buttercream.

Measuring Flour: Use a kitchen scale for most accurate measuring. If you do not have a kitchen scale, use a spoon to transfer flour from your container to your measuring cups. Then, use a knife to sweep across the top of the cup to level the peak.

Cooling: Do not remove your cakes from your pans for at least 30 minutes after being removed from the oven. Do not stack or frost until the layers have fully cooled.

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