This Single Serve Carrot Cake recipe is a super small batch cake recipe that makes only one small cake with cream cheese frosting for 1-2 people. The cake is moist from the grated carrot, tender and topped with an easy creamy frosting (no mixer needed).
⭐Why I Love It:
- Super Small Batch Cake Recipe - I love that this single serve cake recipe makes just one very small carrot cake so I can satisfy my sweet craving without having to make an entire large cake and have lots of leftovers. For another way to satisfy your carrot cake craving, try this Microwave Carrot Mug Cake.
- No Mixer Needed - Because it's such a small amount of batter and frosting, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Tender and Moist with Cream Cheese Frosting - The cake texture is super fluffy and moist and the creamy cream cheese frosting on top is the perfect pairing! If you love cream cheese frosting, also check out this Single Serve Red Velvet Cake with Cream Cheese Frosting.
🥘Ingredients
- Oil - You'll want to use a neutral oil like canola oil, vegetable oil, or avocado oil. Oil helps keep the cake super moist!
- Brown Sugar - You can use light or dark brown sugar. When measuring brown sugar, make sure you pack it into the measuring cup.
- Egg Yolk - Using only the egg yolk adds fat and flavor and helps keep the recipe small.
- Vanilla Extract - For flavor!
- Grated Carrots- It's best to hand grate using a box grater using th
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Soda - This is the leavener to help the cake rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- For the Cream Cheese Frosting - Softened Butter, Cream Cheese, Vanilla Extract, and Powdered Sugar. If you want to make a regular vanilla frosting, you can use the single serve frosting recipe in the Single Serve White Cake with Vanilla Frosting.
See the recipe card for full information on ingredients and quantities.
🔪How To Make a Single Serve Carrot Cake
This recipe for a Single Serve Carrot Cake with Cream Cheese Frosting is easy to mix up with no mixer and bakes in a ramekin or other small baking dish.
Photo 1 - In a medium bowl, mix together the grated carrot, oil, egg yolk, brown sugar, and vanilla with a fork to combine.
Photo 2 - Mix in the dry ingredients until just combined.
Photo 3 - Well grease the ramekin with butter or cooking spray and pour in the cake batter.
Photo 4 - Bake until it is set on top, a toothpick in the center should come out with just a few moist crumbs (no wet batter), and if you gently press the top of the cake it slightly bounces back.
Photo 5 - While the cake cools, mix up the frosting. Stir together the butter and cream cheese with a fork or spatula in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar and vanilla and stir until creamy and combined.
Photo 6 - Pipe the frosting (or use a knife to spread) on the cooled cake and enjoy!
💭Recipe Tips
- Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. This is the large ramekin I use (note - it is labeled as a 7 ounce but it is 10 ounces to the rim).
- Don't Over Bake - The key to a moist cake is to not over bake it! Cake is done when a toothpick inserted comes out clean or with a few moist crumbs and if you poke the top then it slowly bounces back.
- Softened Butter and Cream Cheese - It's important to use room temperature butter and cream cheese for the frosting so it can be easily mixed into the other ingredients. If your butter is too cold, it won't incorporate well.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only the yolk helps keep the cake recipe super small while still adding the rich flavor from the yolk. You can use the leftover egg white for this Single Serve Chocolate Cake or Single Serve Vanilla Cupcakes.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Carrot Cake (Small Batch)
This Single Serve Carrot Cake recipe is a super small batch cake recipe that makes only one small cake with cream cheese frosting for 1-2 people. The cake is moist from the grated carrot, tender and topped with an easy creamy frosting (no mixer needed).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1-2 servings
- Category: Dessert, Cake, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Cake Batter
- 1 egg yolk
- ¼ cup packed brown sugar, light or dark
- ¼ teaspoon vanilla extract
- 2 tablespoons neutral cooking oil, like vegetable, canola, or avocado
- ½ cup grated carrot, from 1 medium carrot
- ⅓ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
Cream Cheese Frosting
- 1 ounce cream cheese, softened to room temp, you can use the lines in the wrapper to measure this
- 1 tablespoon salted butter, softened to room temp
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Prep - Preheat the oven to 350 degrees and well grease a large ramekin (see note for size) with butter.
- Grate Carrots - Peel the carrot and use a cheese grater to grate the carrot.
- Mix Wet Ingredients - In a medium bowl, use a fork or rubber spatula to mix together the egg yolk, brown sugar, vanilla, and oil until combined. Mix in the grated carrot.
- Add Dry Ingredients - Fold in the flour, baking powder, salt, cinnamon, and nutmeg until just combined.
- Add to Ramekin - Add the batter to the greased ramekin.
- Bake - Bake in the preheated oven for 25-30 minutes, until the carrot cake is golden brown and when you press the top it slowly bounces back. You can also use a toothpick to test - there should be moist crumbs only, no wet batter.
- Cream Cheese Frosting - While the carrot cake cools, mix up the frosting in a small bowl. Stir together the softened butter and cream cheese then stir in the vanilla and powdered sugar. Frost the carrot cake either using a piping bag or just spooning on top.
- Enjoy!
Notes
Cupcake Variation - If you don't have a ramekin, you can also bake this into 2 standard cupcakes. They will bake at the same temperature for about 25 minutes
Grated Carrot - It's best to freshly grate the carrot with a box grater. The pre-shredded carrots at the store are very dry.
Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. This is the large ramekin I used (note, it is labeled as a 7 ounce but it is actually 10 ounces when filled to the rim. This is why you should focus more on the diameter/width measurement).
Nutrition
- Serving Size: ½ carrot cake
- Calories: 556
- Sugar: 55.9 g
- Sodium: 281.8 mg
- Fat: 27.2 g
- Carbohydrates: 76.4 g
- Fiber: 1.9 g
- Protein: 4.8 g
- Cholesterol: 121.8 mg
Mary jo says
I’m anxious to make this, but I wondered if I could substitute almond flour for all purpose flour with the same results. Thank you.
Kathleen Hansen says
Hmmm, typically almond flour can't be swapped 1:1 in baking recipes. But if you're looking for a gluten free option, you could use a 1:1 gluten free flour blend. There are a few different brand options, but make sure to use one that is meant to be swapped 1:1 for regular flour. Enjoy!
Robin Hansen says
This looks amazing!!! Love the single serve! I will be making this very soon!!! Thank you! 😊
Kathleen Hansen says
Yay! Enjoy!
Kathleen Hansen says
The texture of this is insane! It's so moist and tender!