Looking for a sweet treat for a quiet date night at home? This carrot cake for two is the perfect solution for your cravings.
It is fresh, lightly spiced, and delivers that classic spring flavor you love. You won’t have to worry about a giant cake sitting on your counter for days.
Why You’ll Love This Recipe
This carrot cake for two is a winner because it uses simple pantry staples. You get all the comfort of a homemade cake without the extra work. It is perfectly portioned to prevent any food waste in your kitchen.
It is also a great way to involve the kids in baking. They love having their own individual dessert to decorate and enjoy. It feels special and personal every single time.
Simple Cooking Steps
Making this dessert is incredibly easy and beginner-friendly for any home cook. You only need a couple of bowls and a whisk to get started. There is no need to pull out a heavy stand mixer today.
The batter comes together in just a few minutes of stirring. You will love how quick and easy it is to assemble. Even if you are new to baking, you can master this one.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry and fridge right now.
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 pinch salt
- 2 tablespoons vegetable oil
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 2 tablespoons chopped walnuts
- 2 ounces softened cream cheese
- 1 tablespoon softened butter
- 1/2 cup powdered sugar
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease two 4-ounce ramekins with butter or cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, ginger, and salt.
- Add the vegetable oil, egg yolk, and vanilla extract to the dry ingredients and stir until just combined.
- Fold in the finely grated carrots and chopped walnuts until evenly distributed.
- Divide the batter equally between the two prepared ramekins.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cakes to cool completely on a wire rack.
- In a small bowl, beat the cream cheese, butter, and powdered sugar until smooth and creamy.
- Spread the frosting over the top of the cooled cakes before serving.
Best Ways to Enjoy It
Serve these little cakes right in their warm ramekins for a cozy feel. They look beautiful with an extra sprinkle of crushed walnuts on top. Pair your cake with a hot cup of tea for a relaxing evening.
If you want a real treat, add a small scoop of vanilla ice cream. Set the table and enjoy this special moment with your favorite person. It turns a simple weeknight into a celebration.
Storage & Reheating
You can store any leftover cake in the refrigerator for up to three days. Keep them in an airtight container to maintain that moist, tender texture. The cream cheese frosting stays delicious and fresh when chilled.
If you prefer a softer frosting, let it sit at room temperature for 15 minutes. This recipe is best enjoyed fresh but holds up well for a midnight snack. It is a great make-ahead option for a busy day.
Recipe Tips for Best Results
- Grate your carrots very finely for the softest cake texture possible.
- Ensure your cream cheese is fully softened to avoid lumps in the frosting.
- Don’t overmix the batter once you add the flour to keep it light.
- Use room temperature egg yolks for even mixing and better volume.
- For a spring celebration, add a tiny pinch of fresh orange zest.
- Check for doneness early to ensure your cake stays moist and tender.
- Swap the walnuts for pecans if you prefer a different buttery crunch.
Easy Flavor Ideas
- Add a tablespoon of raisins for extra natural sweetness and chew.
- Use a gluten-free 1-to-1 flour blend for a sensitive stomach.
- Swap the walnuts for toasted coconut for a tropical twist.
- Use maple syrup in the frosting for a deeper, warm flavor profile.
Common Questions
Can I use a muffin tin instead?
Yes, you can use a standard muffin tin for these. Just keep an eye on the time as they might bake faster. Check them at 15 minutes to be safe and sure.
How do I know when it is done?
Insert a toothpick into the very center of the cake. If it comes out clean or with dry crumbs, it is perfectly baked. Avoid overbaking to keep that signature moisture.
Can I double the recipe?
You can easily double this for a small family gathering. It still fits in standard bowls and bakes beautifully in more ramekins. It is a great way to feed four people quickly.
I hope this sweet little carrot cake brightens your next quiet evening. It is the perfect way to celebrate the simple joys of home cooking. Happy baking!
— Lidia
Carrot Cake for Two
Ingredients
- 1/2 cup all -purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 pinch sal t
- 2 tablespoons vegetable oil
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 2 tablespoons chopped walnuts
- 2 ounces softened cream cheese
- 1 tablespoon softened butter
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 4-ounce ramekins with butter or cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, ginger, and salt.
- Add the vegetable oil, egg yolk, and vanilla extract to the dry ingredients and stir until just combined.
- Fold in the finely grated carrots and chopped walnuts until evenly distributed.
- Divide the batter equally between the two prepared ramekins.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cakes to cool completely on a wire rack.
- In a small bowl, beat the cream cheese, butter, and powdered sugar until smooth and creamy.
- Spread the frosting over the top of the cooled cakes before serving.
