Small Carrot Cake with Cream Cheese Frosting
Description
Warm spices add an extra depth of flavor to this classic carrot cake while crushed pineapple helps keep it extra moist. Paired with classic cream cheese frosting this is the perfect small carrot cake.
Ingredients
- 2 large eggs
- 1/3 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 1/3 cup all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 2 cups grated carrots (approx. 2 medium carrots)
- 1/2 cup crushed pineapple (drained)
- 1 tablespoon orange zest
- 6 ounces cream cheese (softened)
- 6 tablespoons salted butter (softened)
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
Cake
Cream Cheese Frosting
Instructions
- Beat eggs, brown sugar and granulated sugar until creamy
- Add oil and vanilla and beat well
- In a separate bowl whisk together flour, baking soda, cinnamon, nutmeg and cloves
- Add dry ingredients to wet ingredients and mix until just combined
- Fold in grated carrot, crushed pineapple and orange zest
- Divide batter equally into prepared cake pans
- Bake at 350 F for 30 minutes or until tooth pick inserted into the center comes out clean
- Let cake cool in pan for 10 minutes before turning onto wire rack to finish cooling
- Beat the cream cheese until smooth in the bowl of a stand mixer
- Scrap sides, add butter and continue to beat until smooth
- Add powdered sugar, vanilla and lemon zest and beat until smooth
- Using a serrated knife or cake leveler remove the domed top of the cakes
- Add a layer of frosting to one of the leveled cake
- Stack the second cake on top of the frosted cake and top with another layer of frosting (if desired you can also frost the sides of the cake)
Carrot Cake
Cream Cheese Frosting
Carrot Cake, Pineapple, Cream Cheese Frosting, Cake