4-inch Frosted Carrot Cake Recipe
This carrot cake with cream cheese frosting is scrumptious! Seasoning with spices and adding walnuts adds depth and fun to the party. Its crumb is moist, not heavy.
4-inch Frosted Carrot Cake
This carrot cake with cream cheese frosting is scrumptious! Seasoning with spices and adding walnuts adds depth and fun to the party. Its crumb is moist, not heavy.
Equipment
- Knives
Ingredients
- 1 1/2 Cup + 3 Tbsp Cake flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Ground cinnamon
- 1/8 tsp Salt
- 1/16 tsp Ground nutmeg
- 1/4 Cup + 2 Tbsp Buttermilk
- 1/4 Cup Neutral oil
- 1 Large Egg , mixed, 2 Tbsp used
- 1/2 tsp Vanilla extract
- 1/4 Cup + 2 Tbsp Light brown sugar , lightly packed
- 1/2 Cup Carrot , shredded small
- 2 Tbsp Walnuts, roughly chopped
Cream cheese frosting
- 5 oz. Cream cheese, room temperature
- 3 Tbsp Butter , room temperature
- 1 tsp Vanilla extract
- 1/3 Cup + 1 Tbsp Powdered sugar
Instructions
- Preheat oven to 350℉.
- Prepare each 4-inch cake pan with spray and parchment paper at the bottom of the pans.
- Add buttermilk, oil, 2 tablespoons of mixed egg, and vanilla to a 1 Qt. bowl, and using a handheld immersion blender, with beaters attachment, beat until smooth. Add the brown sugar and beat until completely dissolved, about 2 minutes.
- Add the shredded carrot and mix.
- Shift together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Add to liquid ingredients and fold until combined. Don’t overmix. Add the chopped walnuts and mix gently until evenly distributed.
- Divide the batter evenly between the two cake pans. Bake for 30 minutes. A toothpick should come out clean with just a few crumbs.
- Let cool on a wire rack for 10 minutes. Remove the cakes from the pans and let them cool completely.
Frosting
- In a 2-cup glass measuring cup, cream the cream cheese, vanilla, and butter for 1 minute
- Add about 1/3 cup frosting to the middle of the two layers. Place the second layer on top and use the remaining frosting to cover the cake.
- Serve immediately or refrigerate until 30 minutes before you are ready to serve. Cover and refrigerate any leftovers.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1/4 of the CakeCalories: 490kcalCarbohydrates: 56gProtein: 7gFat: 39gSaturated Fat: 15gTrans Fat: 1gCholesterol: 90mgSodium: 410mgPotassium: 210mgFiber: 1gSugar: 35gCalcium: 120mgIron: 2.3mg
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