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Homemade carrot cake slice with cream cheese frosting, topped with walnuts, on a decorative plate with a fork, set against a warm, inviting background.

Small Carrot Cake Recipe

A perfectly moist 6-inch small carrot cake with warm spices and creamy cream cheese frosting. Ideal for small gatherings or dessert for two to four people without leftovers.
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Course: Dessert
Cuisine: American
Keyword: 6 inch carrot cake recipe, Best carrot cake, Best small carrot cake recipe, Healthy carrot cake, Ingredient carrot cake, Mini carrot cake, small carrot cake recipe, Small carrot cake recipe easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 320kcal
Cost: $5

Equipment

  • 1 6-inch round cake pan Greased and lined with parchment
  • 1 Box grater For fresh carrot grating
  • 2 Medium mixing bowls For wet and dry ingredients
  • 1 Hand mixer or whisk For mixing batter and frosting
  • 1 Cooling rack For even cooling before frosting
  • 1 Small offset spatula For spreading frosting evenly

Ingredients

For the Small Carrot Cake:

  • 1 cup all-purpose flour Spoon & level method
  • 1 teaspoon baking soda Helps the cake rise
  • 1 teaspoon ground cinnamon Adds warmth
  • ¼ teaspoon ground nutmeg Enhances spice flavor
  • ¼ teaspoon ground ginger Adds slight zing
  • ¼ teaspoon salt Balances flavors
  • ⅓ cup vegetable oil Keeps the cake moist
  • ⅓ cup granulated sugar Adds sweetness
  • ⅓ cup brown sugar packed Adds depth & moisture
  • 2 large eggs room temp Helps bind ingredients
  • 1 teaspoon vanilla extract Enhances flavor
  • 1½ cups grated carrots About 2-3 medium carrots
  • ⅓ cup chopped pecans/walnuts Optional adds crunch
  • ¼ cup raisins Optional adds sweetness

For the Cream Cheese Frosting:

  • 6 oz cream cheese softened Full-fat for best texture
  • ¼ cup unsalted butter softened Adds richness
  • 1½ cups powdered sugar Sweetens & thickens
  • 1 teaspoon vanilla extract Adds flavor
  • pinch salt Balances sweetness

Instructions

  • Grease pan and grate carrots
  • Mix dry ingredients
  • Whisk oil, sugars, eggs, vanilla
  • Combine wet and dry ingredients
  • Fold in carrots and nuts
  • Pour batter into pan
  • Bake at 350°F for 25-30 min
  • Cool cake completely
  • Beat cream cheese, butter, and sugar
  • Spread frosting on cake

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 220mg | Potassium: 140mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg