Go Back
+ servings

Small Carrot Cake (mini version of the Classic Betty Crocker Carrot Cake)

angiesopenrecipebox.com
A mini version of the famous Classic Betty Crocker Carrot Cake, the best carrot cake recipe! In a 7-inch small bundt pan it will give you 8 average-sized pieces. You can also make it in an 8 or 9-inch square or round cake pan which will give you a few more pieces. I love the texture of the cake and the delicious carrot flavor. It is moist, without any added fruit or juices!  AND...I love the way it cuts so cleanly and serves nicely. NO messy slices!
No ratings yet
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: All Cuisines!, American
Servings: 8
Calories: 513

Equipment

  • 8 or 9-inch square or round pan
  • or small 7-inch Bundt pan

Ingredients

CAKE

  • 2 eggs
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup oil
  • 1 cup flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1-1/2 cups carrots shredded
  • ½ cup walnuts chopped, optional

FROSTING

  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 1-1/2 tablespoon milk
  • ½ teaspoon vanilla extract
  • 2 cups confectioner’s sugar

Instructions

  • . Preheat the oven to 350°.
  • Spray or grease and flour a 7-inch Bundt pan. Or you can use an 8 or 9-inch square or round cake pan.
  • In a large bowl, beat together the eggs, sugar, vanilla extract, and oil with a wire whisk.
  • Change to a wooden spoon. Stir in the flour, cinnamon, baking soda, and salt. It will be thick.
  • Stir in the carrots and optional walnuts. Continue to stir until the thick batter is well-mixed.
  • Spread the batter evenly into the prepared pan.
  • Bake at 350° for 25-30 minutes, depending on what pan you use. Always use a cake tester to check for doneness.
  • Cool the pan on a wire rack.
  • Invert the cake onto a serving plate and frost if you desire.
  • FROSTING: Use the wire whisk attachment to your mixer. On low-speed, whisk together the cream cheese, butter, milk, and vanilla extract.
  • Add in the confectioner’s sugar, and beat until the frosting is creamy.
  • Frost the cake, decorate the top if desired. Store the cake covered in the refrigerator.
Nutrition
Calories: 513kcal | Carbohydrates: 63g | Protein: 5g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 234mg | Potassium: 114mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1677IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg