Dessert

Easy Carrot Cake from Scratch Recipe for Two

Easy Carrot Cake from Scratch

This easy Carrot Cake from scratch is incredibly moist and flavorful with extra creamy cream cheese frosting. It’s packed with carrots, pineapple, applesauce, coconut, and pecans. 

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This recipe makes an impressive and delicious small batch dessert perfect for 2 to 4.

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For more on the origins of carrot cake check out The History of Carrot Cake.

 

How to make easy Carrot Cake from scratch:

Heat your oven to 350 degrees F (180 C).

 

For the cake:

Combine the cinnamon applesauce, sugar, and egg in a medium bowl.

cinnamon applesauce, sugar, and egg in a bowl

 

Stir in the flour, baking soda, baking powder, salt, and cinnamon until just combined. Do not over mix.

carrot cake batter in a bowl

 

Mix in the grated carrots, coconut, chopped pecans, vanilla, and crushed pineapple with juice.

carrots, pecans, coconut, vanilla, and pineapple added to batter

 

Spray a 7 inch springform pan with non-stick spray. Click here for a 7 inch leak proof springform pan.

 

Cut a 7 inch parchment paper circle and place in the bottom of the pan. Spray again with non-stick spray.

 

Pour the cake batter into the springform pan.

carrot cake batter in a springform pan

 

Bake for 30 – 35 minutes or until a toothpick inserted into the center comes out clean.

 

Cool the cake for 10 minutes in the pan. Remove the sides of the springform pan and place the cake on a cooling rack to cool completely.

carrot cake cooling on a rack

 

For the frosting:

Cream the butter and cream cheese until nice and fluffy using a hand beater or stand mixer.

butter and cream cheesed mixed in a bowl

 

Add in the vanilla and powdered sugar and mix until smooth and creamy.

cream cheese frosting mixed in a bowl

 

If the top of the cake is slightly rounded, cut a little of the top off horizontally to create a flat surface.

 

Turn the cake upside-down onto a cake plate or cake stand.

carrot cake inverted on a plate

 

Spread the cream cheese frosting over the cake and down the sides.

frosted carrot cake on a plate

 

Cut the cake in half from one edge to the other.

carrot cake cut in half

 

Turn the cake 90 degrees and cut in half again from one edge to the other to make 4 quarters. (Optionally you can garnish and serve the 4 slices at this point.)

carrot cake cut in quarters

 

Place 2 of the pieces on top of the other 2 pieces.

 

Garnish the tops with more coconut and pecans if desired.

 

I highly recommend refrigerating for an hour to chill but you can serve immediately.

 

Easy Carrot Cake from Scratch Recipe for Two

 

 

 

Yield: 2 generous servings (or 4 smaller pieces)

Easy Carrot Cake from Scratch

Easy Carrot Cake from Scratch
This easy Carrot Cake from scratch is incredibly moist and flavorful with extra creamy cream cheese frosting. It’s packed with carrots, pineapple, applesauce, coconut, and pecans.
Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

  • For the Cake:
  • 1/3 cup unsweetened cinnamon applesauce
  • 1/2 cup granulated sugar
  • 1 small egg room temperature
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup grated carrots
  • 1/4 cup shredded sweetened coconut
  • 1/4 cup chopped pecans (optional)
  • 1/4 tsp vanilla
  • 1/4 cup Dole crushed pineapple in juice (do not drain)
  • For the Cream Cheese Frosting:
  • 2 Tablespoons butter (softened)
  • 2 oz cream cheese (softened)
  • 1/4 tsp vanilla
  • 1/2 cup powdered sugar
  • Pecans or coconut for garnish (optional)

Instructions

  1. Preheat the oven to 350 degrees F (180 C).
  2. In a medium bowl, combine the cinnamon applesauce, sugar, and egg.
  3. Add the flour, baking soda, baking powder, salt, and cinnamon until just combined. Do not over mix.
  4. Stir in the grated carrots, coconut, chopped pecans, vanilla, and crushed pineapple with juice.
  5. Spray a 7 inch springform pan with non-stick spray. Click here for a 7 inch leak proof springform pan.
  6. Cut a 7 inch parchment paper circle and place in the bottom of the pan. Spray again with non-stick spray.
  7. Pour the cake batter into the pan.
  8. Bake for 30 - 35 minutes. Insert a toothpick into the center. If it comes out clean it is done baking.
  9. Let the cake cool for 10 minutes in the pan. Remove from the pan and place the cake on a cooling rack to cool completely.
  10. Cream the butter and cream cheese until nice and fluffy using a hand beater or stand mixer.
  11. Add in the vanilla and powdered sugar and mix until smooth and creamy.
  12. If the top of the cake is slightly rounded, cut a little of the top off horizontally to create a flat surface.
  13. Invert the cake onto a cake plate or cake stand.
  14. Spread the frosting over the cake and down the sides.
  15. Cut the cake in half from one edge to the other.
  16. Turn the cake 90 degrees and cut in half again from one edge to the other to make 4 pieces. (Optionally you can garnish and serve the 4 slices at this point.)
  17. Place 2 of the pieces on top of the other 2 pieces.
  18. Garnish the tops with more coconut and pecans if desired.
  19. I highly recommend refrigerating for an hour to chill but you can serve immediately.

Notes

This makes 2 very generous sized pieces. Slice the in half to make 4 thinner slices if desired.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 731 Total Fat: 27.9g Saturated Fat: 16.8g Cholesterol: 62mg Sodium: 518mg Carbohydrates: 116.6g Fiber: 3.8g Sugar: 86.2g Protein: 8.3g

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