Description
Indulge in our delightful Carrot Cake for Two, a perfect mini dessert that captures the essence of the classic carrot cake in a charming single-serving size. Whether you’re celebrating a special occasion or simply treating yourself, these moist mini cakes are topped with luscious cream cheese frosting and finished with a playful candied carrot garnish. With just the right balance of spices and sweetness, this recipe is not only easy to follow but also ensures minimal waste—ideal for those cozy nights in or intimate gatherings.
Ingredients
Scale
- 220g vegetable oil
- 150g granulated sugar
- 100g brown sugar
- 3 eggs (room temperature)
- 250g all-purpose flour (sifted)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 230g freshly shredded carrot
- For Cream Cheese Frosting:
- 460g full-fat cream cheese (cold)
- 150g full-fat mascarpone (cold)
- 60g powdered sugar (sifted)
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Prepare an 11×16-inch sheet pan by greasing or lining it with parchment paper.
- In a mixing bowl, whip together eggs, vegetable oil, granulated sugar, and brown sugar until smooth.
- Sift together flour, baking powder, baking soda, cinnamon, and salt; fold into the wet mixture along with freshly shredded carrots.
- Pour batter into the prepared pan and bake for approximately 25 minutes. Check doneness with a toothpick—if it comes out clean, it's done! Cool completely.
- For frosting, whip together cold cream cheese, mascarpone cheese, powdered sugar, and vanilla extract until fluffy.
- Cut circles from the cooled cake using a round cookie cutter. Layer with frosting between each circle and decorate as desired.
Nutrition
- Serving Size: 1 mini cake (70g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg