Small Carrot Cake Recipe – Serves 4

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If you’re single and/or on a diet, baking a whole giant cake can be a recipe for disaster. So I always reduce my cake recipes until they’re as small as possible. This carrot cake is not only delicious and somewhat nutritious – it’s very tiny! So it’s perfect for one person to eat over the span of a few days or for a couple to share for a couple days. Carrot cake is also a great recipe for beginner-bakers because it’s very easy to make.
Original upload: 2013 (sorry for the bad audio/image quality)
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Makes 4 cupcakes or 1 whole 6″ cake.
Combine in a large bowl:
-1/2 cup minus 1 tablespoon AP flour
-1/3 cup sugar
-1 tsp total of the combined spices: cinnamon, cloves, ginger, allspice
-1 tsp baking powder
-1/8 tsp salt
Combine in a 2 cup measuring cup:
-1/4 cup vegetable oil
-1 egg
-1/2 cup grated carrots
Pour the wet ingredients into the dry, then stir in:
-1/2 cup total of the combined things: nuts, shredded coconut, raisins
Pour into cupcake liners in a muffin tin (should make 4 cupcakes) OR in a greased 6″ round cake tin, and bake for 25 minutes at 350 degrees (the whole cake might take a few minutes longer. Check for doneness with a toothpick.)
Let the cake(s) cool completely on a wire rack before applying the frosting.
The cream cheese frosting:
Beat in a medium bowl with a fork:
-1 heaping TBS softened butter
-3 TBS cream cheese
-1/2 tsp vanilla extract
-the zest of 1 lemon
Add a little at a time:
-1/2-3/4 cup powdered sugar
Spread or pipe the frosting onto the cupcakes. If making a whole cake, split the cake into 2 layers before frosting.
*The cupcakes in the thumbnail were made a couple years later, after I learned how to decorate cakes better. The carrot decorations were made by piping dyed white chocolate into carrot shapes on parchment paper, drying, then peeling them off.

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