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Single Serve Carrot Cake (Small Batch)

Single serve carrot cake with cream cheese frosting.
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5 from 2 reviews

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).

Ingredients

Cake Batter

  • 1 egg yolk
  • 1/4 cup packed brown sugar, light or dark
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons neutral cooking oil, like vegetable, canola, or avocado
  • 1/2 cup grated carrot, from 1 medium carrot
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt 
  • 1/2 teaspoon ground cinnamon
  • 1/8 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
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Instructions

  1. Prep - Preheat the oven to 350 degrees and well grease a large ramekin (see note for size) with butter.
  2. Grate Carrots - Peel the carrot and use a cheese grater to grate the carrot.
  3. 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.
  4. Add Dry Ingredients - Fold in the flour, baking powder, salt, cinnamon, and nutmeg until just combined.
  5. Add to Ramekin - Add the batter to the greased ramekin.
  6. 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.
  7. 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.
  8. 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

Find it online: https://kathleenscravings.com/single-serve-carrot-cake/