8×8 Small-Batch Carrot Cake with Cream Cheese Frosting Recipe

Introduction

This small-batch carrot cake is perfect when you want a moist, flavorful treat without making a huge dessert. Baked in an 8×8 pan, it features warm spices, shredded carrots, and optional nuts and raisins for added texture. Topped with a creamy, tangy cream cheese frosting, it’s an ideal single-layer cake for any occasion.

Ingredients

• 1 1/4 cup all-purpose flour (I used King Arthur)
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 pound carrots, peeled and shredded with a box grater (about 3 medium carrots)
• 1/2 cup toasted pecans, chopped (optional)
• 1/4 cup raisins (optional)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 3/4 cup vegetable or canola oil

For the Frosting

• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 tablespoon plain Greek yogurt or sour cream
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar, sifted (more if a sweeter frosting is desired)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 square baking pan with parchment paper and spray liberally with cooking spray.
2. Step 2: Whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in a large bowl; set aside.
3. Step 3: Shred the carrots using the large holes of a box grater. Transfer the shredded carrots to a separate bowl and set aside.
4. Step 4: In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds.
5. Step 5: Reduce the mixer speed to medium and, with the mixer running, add the oil in a slow, steady stream, pouring it against the inside of the bowl. If the oil begins to splatter, lower the speed to low until it is incorporated, then resume adding oil.
6. Step 6: Increase the speed to high and mix until the mixture is light in color and well emulsified, about 45 seconds to 1 minute more.
7. Step 7: Turn off the mixer and gently fold in the shredded carrots, dry ingredients, pecans, and raisins by hand until fully incorporated and no streaks of flour remain.
8. Step 8: Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through. A toothpick inserted into the center should come out clean. The internal temperature should reach about 205°F. Cool the cake to room temperature in the pan on a wire rack, about 2 hours.
9. Step 9: To make the frosting, beat the cream cheese, butter, Greek yogurt or sour cream, and vanilla extract at medium-high speed in a clean mixer bowl fitted with the whisk attachment (or using a hand mixer) until well combined, about 30 seconds. Scrape down the sides as needed.
10. Step 10: Add the sifted powdered sugar and mix until very fluffy, about 1 minute. For a smoother frosting, ensure the butter and cream cheese are fully softened and the powdered sugar is sifted.
11. Step 11: Spread the frosting evenly over the cooled cake. Serve and enjoy!

Tips & Variations

• For extra moisture, substitute half of the oil with applesauce.
• Try adding shredded coconut for a tropical twist.
• Replace pecans with walnuts or omit nuts altogether if preferred.
• Use Greek yogurt or sour cream in the frosting for a tangy depth and creamy texture.
• Sifting the powdered sugar prevents lumps and helps create a smooth frosting.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. You can also freeze the unfrosted cake wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum for structure, or add it separately if needed.

Do I have to use raisins and pecans?

No, the raisins and pecans are optional and can be omitted or replaced with other mix-ins like chopped dates, dried cranberries, or seeds according to your preference.