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Small Batch Carrot Cake: Easy and Irresistibly Moist Recipe

Small Batch Carrot Cake
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This small batch carrot cake is easy to make and turns out irresistibly moist.

Ingredients

Scale
  • 1 cup grated carrots
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a small cake pan.
  2. In a mixing bowl, combine the grated carrots, sugar, and oil.
  3. Add the egg and vanilla, mixing well.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool before serving.

Notes

  • This cake can be topped with cream cheese frosting for extra flavor.
  • For added texture, consider mixing in nuts or raisins.

Nutrition

Keywords: Small Batch Carrot Cake

Find it online: https://www.chewcharm.com/small-batch-carrot-cake-easy-and-irresistibly-moist-recipe/