Potted Carrot Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly grease or line 6 small ramekins or 4-ounce pots (for 'potted' presentation).

In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon and salt until evenly combined.

In a separate bowl, whisk eggs, vegetable oil, buttermilk and vanilla until smooth.

Stir the wet mixture into the dry ingredients just until combined. Fold in the grated carrots and optional walnuts and raisins. Do not overmix.

Divide batter evenly among prepared ramekins, filling each about 2/3 full. Bake in preheated oven 18–22 minutes or until a toothpick inserted near center comes out with a few moist crumbs. Cool in ramekins on a wire rack 15 minutes, then cool completely for at least 30 minutes (or chill for easier assembly).

While cakes bake/cool, make the vanilla cream. In a medium bowl, beat softened cream cheese with an electric mixer until smooth, about 1–2 minutes.

Add powdered sugar, heavy cream, vanilla and salt. Beat on low, then medium-high, until smooth and slightly fluffy, about 1–2 minutes. The mixture should be spoonable but hold shape; if too loose, chill 10–15 minutes. Transfer to a piping bag or keep refrigerated until assembly.

Make the caramel just before assembly so it stays pourable. In a medium heavy-bottomed saucepan over medium heat, add 3/4 cup granulated sugar and heat, stirring or swirling occasionally, until sugar melts and turns amber in color (about 6–8 minutes). Watch carefully to avoid burning.

As soon as sugar is amber, remove from heat and add butter, stirring until melted. Slowly whisk in heavy cream (mixture will bubble vigorously). Return to low heat and stir until smooth, about 1 minute.

Remove from heat and whisk in white miso paste and salt until fully incorporated and smooth. Taste and adjust salt or miso for balance. Let cool slightly; caramel will thicken as it cools but should remain pourable for assembly.

Prepare candied carrots: in a small saucepan combine 1/4 cup sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves.

Add the trimmed micro carrots and simmer gently until carrots are just tender and the syrup has reduced and thickened slightly, about 6–8 minutes depending on carrot size. Use a fork to test tenderness.

Turn off heat, stir in 1 tbsp butter and 1 tsp lemon juice. Toss gently to glaze the carrots. Transfer carrots to a cooling rack or parchment to cool and set; reserve a couple tsp of syrup for drizzling if desired.

Assemble the potted carrot cakes: if cakes domed, level tops with a small knife. Spoon or pipe a layer of vanilla cream (about 1–2 tbsp) onto each cooled cake. Drizzle 1 tsp miso caramel over the cream. Repeat with a thin second layer of cream if desired to create a small 'pot' of cream.

Place 1–3 candied micro carrots on top of each potted cake, arranging for a decorative 'potted carrot' look. Drizzle a little reserved syrup or additional miso caramel over the carrots for shine.

Garnish with a tiny pinch of flaky sea salt and optional microgreens. Serve immediately at room temperature or chilled slightly. If storing, keep components separate up to 24 hours; assemble just before serving to preserve texture.