Carrot Cake For Two Recipe

Prepare pans and oven

Preheat oven to 350°F (175°C). Grease two 4- to 5-inch round cake pans (or one 6-inch pan) and line bottoms with parchment. If using two pans, you'll create four thin layers by slicing each baked cake horizontally.

Dry ingredients

In a medium bowl whisk together 0.75 cups all-purpose flour, 0.5 cup granulated sugar, 0.25 cup light brown sugar, 0.5 tsp baking powder, 0.25 tsp baking soda, 0.75 tsp ground cinnamon, 0.125 tsp ground nutmeg and 0.25 tsp kosher salt until evenly combined.

Wet ingredients

In a separate bowl whisk 1 large egg until blended. Add 0.25 cup vegetable oil, 0.25 cup buttermilk, 0.5 tsp vanilla extract and stir to combine.

Combine and fold

Pour wet mixture into the dry ingredients and stir until just combined — do not overmix. Fold in 1 cup finely grated carrots, 2 tbs well-drained crushed pineapple, 2 tbs chopped walnuts (and 1 tbs raisins if using). Batter will be thick but moist.

Bake

Divide batter evenly between the prepared pans (or pour into the single 6-inch pan). Smooth tops. Bake 18–22 minutes for small pans or 25–30 minutes for a single 6-inch pan, until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through for even baking.

Cool and slice

Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto rack, peel off parchment, and cool completely (about 45 minutes). If you used two small pans and want four layers, slice each cake horizontally into two even layers using a long serrated knife or cake leveler. Wrap layers briefly if needed to make them even.

Make frosting

Beat 2 tbs room-temperature unsalted butter and 3 oz room-temperature cream cheese in a bowl until smooth and no lumps remain (about 1–2 minutes). Add 1 cup confectioners' sugar gradually, mixing on low until incorporated, then increase speed and beat until fluffy (about 1–2 minutes). Add 0.5 tsp vanilla extract, 0.5 tsp fresh lemon juice and 0.125 tsp salt; taste and adjust sweetness or salt as desired. If frosting is too loose, add up to 2 tbs more confectioners' sugar; if too stiff, add 1–2 tsp milk or cream.

Trim and crumb coat

If layers are domed, level them with a serrated knife. Place first layer on a small cake board or plate. Spread a thin layer of frosting (about 1–2 tbs) to act as a crumb coat and chill 10 minutes to set.

Layer and fill

After crumb coat sets, apply ~2–3 tbs frosting between each layer as you stack the four layers (or two if you kept them whole). Press gently to level as you go. Reserve about 2–3 tbs frosting for the top and sides.

Final frost and garnish

Frost the outside of the assembled cake with the remaining frosting, smoothing with an offset spatula. Sprinkle 1 tbs chopped walnuts/pecans around the sides or on top for garnish. Chill 15 minutes to slightly firm the frosting before serving or serve at room temperature.

Serve

Slice into 2 generous or 4 modest servings. Store leftovers covered in the refrigerator for up to 3 days (bring to room temperature 20–30 minutes before serving).