Small-Batch Carrot Cake

Sometimes a whole cake is just too much. As a family of three, we rarely get through the whole thing and I end up finding it in the fridge days later, half eaten and starting to dry out. That’s why I started scaling down some of my favourite recipes into small-batch versions that make just enough for a few slices, without the waste.

This little carrot cake is one I made for my family over Easter. It was soft, moist, filled with warm spices, sweet carrot, a hint of pineapple, and a little crunch from the walnuts. I wasn’t planning on sharing it, but after we all had a slice I knew it was too good not to write down.

It’s the perfect size for a small family, or to wrap up and gift to a friend. And while carrot cake is usually reserved for Easter, I think it deserves a spot on the table all year round. There’s just something comforting about it, no matter the season. I hope you love it as much as we did.

Ingredients:

• ⅝ cup self-raising flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon mixed spice
• A pinch of ground allspice
• ¼ teaspoon baking soda
• ½ cup raw or white sugar
• 5 tablespoons plus 1 teaspoon vegetable oil (or any neutral oil)
  
• ¾ teaspoon vanilla extract
• 1 large egg
• ¾ cup finely grated carrot
• 2 tablespoons crushed pineapple
• ¼ cup chopped roasted walnuts

For the icing:

• 60g cream cheese, softened
• 30g unsalted butter, softened
• ¾ cup icing sugar
• ½ teaspoon vanilla extract
• A tiny pinch of salt (optional, if using unsalted butter)

Here’s the step by step instructions on how to make the carrot cake:

1. Preheat your oven to 170°C (fan) or 180°C (conventional). Lightly grease a small loaf tin or line it with baking paper.

2. In a medium bowl, whisk together the flour, spices, baking soda, and sugar until combined.

3. In a separate bowl, mix together the oil, vanilla, and egg until smooth.

4. Stir the wet ingredients into the dry until just combined.

5. Fold in the grated carrot, pineapple, and walnuts if using. The batter will be thick.

6. Spoon into the prepared tin and smooth the top.

7. Bake for 25–35 minutes or until a skewer inserted in the center comes out clean. I suggest placing foil over the tin around 20 minutes into caking to prevent burning.

8. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

9. While its cooling prepare the icing. In a small bowl, beat the cream cheese and butter together until smooth and creamy.

10. Add the vanilla and sifted icing sugar. Mix slowly at first, then beat until fluffy and well combined.

11. Taste and adjust sweetness if needed.

12. Spread or pipe onto the cooled cake, add grated carrots & walnuts if desired on top and enjoy!