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small batch carrot cake - featured image

Small Batch Carrot Cake: Best 1-Serving Dessert

  • Author: Isabel
  • Total Time: 35 minutes
  • Yield: 1 serving (one 4-inch cake) or 2 servings (two muffins) 1x

Description

A perfectly sized, moist, spiced carrot cake with nutty brown butter frosting, designed for one person or two sharing. No waste, no leftovers, just a quick and indulgent treat.

Ingredients

Scale
  • 1/2 cup (65g) All-Purpose Flour
  • 1/4 cup (50g) Granulated Sugar
  • 2 tbsp (28g) Unsalted Butter, melted
  • 1 Large Egg, beaten
  • 1/2 cup (50g) Grated Carrots, packed
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 tbsp (28g) Unsalted Butter (for frosting)
  • 2 oz (57g) Cream Cheese, softened
  • 1/2 cup (60g) Powdered Sugar, sifted
  • 1–2 tsp Milk or Cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 4-inch round pan or line muffin tin with liners.
  2. In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, combine melted butter, granulated sugar, and beaten egg. Whisk vigorously for 30 seconds until emulsified.
  4. Pour wet ingredients into dry ingredients. Stir gently until just combined. Fold in grated carrots.
  5. Pour batter into prepared pan. Bake at 350°F (175°C) for 15-18 minutes (or 12-14 minutes for muffins) until a toothpick comes out clean.
  6. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. While cake cools, melt 2 tbsp butter in a small saucepan over medium heat. Swirl constantly until amber and nutty (3-4 minutes). Pour into a heat-proof bowl to cool slightly.
  8. Beat softened cream cheese into the cooled brown butter until smooth. Add powdered sugar and 1 tsp milk. Beat until fluffy and spreadable.
  9. Spread frosting over the completely cooled cake and serve.

Notes

Grate carrots fresh for best moisture. Do not use pre-shredded carrots. Cool cake completely before frosting to prevent melting. Brown butter carefully to avoid burning. Best eaten within 24 hours. Can be frozen unfrosted for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 single-serving cak
  • Calories: 450
  • Sugar: 38
  • Sodium: 320
  • Fat: 26
  • Saturated Fat: 16
  • Carbohydrates: 48
  • Fiber: 2
  • Protein: 5

Keywords: small batch carrot cake, single serving dessert, brown butter frosting, easy baking, no waste baking, quick dessert

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Find it online: https://mealsfordinner.com/small-batch-carrot-cake-best-1-serving-dessert/