Jul 14 2026
Restaurants›Metzger's›Carrot Cake Recipe

Carrot Cake Recipe

Inspired by Metzger's
Time1h 15m
Serves2

Delicious! And serves two people (at least!)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cake Batter

Cream Cheese Frosting

Finishing

Method

Cake Batter

  1. 1

    Prepare oven and pan

    Preheat the oven to 350°F (175°C). Lightly grease and line a small 6-inch round cake pan or two 4-inch ramekins (or an 8x4-inch loaf pan) with parchment paper, leaving some overhang for easy removal.

  2. 2

    Mix dry ingredients

    In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.

  3. 3

    Mix wet ingredients

    In a separate bowl, beat the egg lightly, then whisk in the vegetable oil, vanilla extract, and yogurt (or sour cream) until smooth.

  4. 4

    Combine batter

    Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined — avoid overmixing. Fold in the grated carrots, chopped nuts (if using), and raisins (if using). The batter will be thick but spreadable.

  5. 5

    Bake

    Spoon the batter into the prepared pan(s), smoothing the top. Bake in the preheated oven for 18–25 minutes for small pans or ramekins, or 25–35 minutes for a small 6-inch pan, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even color.

  6. 6

    Cool

    Allow the cake to cool in the pan on a wire rack for 10 minutes, then use the parchment overhang to lift it from the pan and transfer to the rack to cool completely before frosting (approximately another 30 minutes).

Cream Cheese Frosting

  1. 7

    Prepare frosting

    While the cake cools, make the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy (use a fork or small whisk if no mixer).

  2. 8

    Add sugar and flavor

    Gradually add the sifted confectioners' sugar, mixing after each addition until smooth and spreadable. Stir in the vanilla extract, lemon zest (if using), and a pinch of salt. Taste and adjust sweetness or salt as desired.

  3. 9

    Chill briefly (optional)

    If the frosting feels too soft, chill it in the refrigerator for 10–15 minutes to firm up before spreading.

Assemble & Finish

  1. 10

    Frost the cake

    Place the cooled cake on a serving plate. Use an offset spatula or knife to spread an even layer of cream cheese frosting over the top and sides. If you baked in ramekins or made mini cakes, frost each individually.

  2. 11

    Garnish

    Sprinkle extra chopped nuts and a tiny dusting of grated carrot or cinnamon over the top, if desired.

  3. 12

    Serve

    Slice and serve. Store any leftovers covered in the refrigerator for up to 3 days.

More from Metzger's