The Best Moist Small Carrot Cake Recipe (6-Inch) with Cream Cheese Frosting

Indulge in this delightful Small Carrot Cake recipe, a perfectly moist 6-inch treat baked from scratch. Infused with the sweet tang of pineapple and the tropical essence of coconut, this cake is crowned with a luscious homemade cream cheese frosting. It’s the ultimate carrot cake for two, ideal for celebrating Easter, welcoming the cozy fall season, marking birthdays, or simply enjoying a sweet moment on any ordinary day.

As the seasons change, some flavors remain timeless, and carrot cake is undoubtedly one of them. While often associated with spring festivities like Easter, the comforting spices and rich texture of a homemade carrot cake make it a cherished dessert year-round. This particular recipe focuses on a smaller, more manageable 6-inch cake, perfect for intimate gatherings or when you crave a decadent treat without a mountain of leftovers. It’s a labor of love that yields impressive results, promising a super moist crumb packed with flavor.

Why You’ll Love This Small Carrot Cake Recipe

Our small carrot cake stands out for several reasons. Firstly, its size makes it incredibly versatile. No need for a huge crowd; this 6-inch cake is ideal for two to four servings, minimizing waste and making it perfect for smaller households. Despite its modest size, it delivers a full-sized flavor experience, brimming with warm spices, shredded carrots, and delightful mix-ins. The inclusion of pineapple and coconut isn’t just for taste; they are key players in achieving the cake’s signature moistness. Paired with our creamy, tangy homemade cream cheese frosting, every bite is a harmonious blend of textures and flavors. If you’re a fan of my other small cake recipes, you’re in for another treat!

The Perfect Cake for Any Occasion

While carrot cake often makes its grand appearance during Easter celebrations (think bunnies and their favorite root vegetable!), its appeal is far from limited to spring. Imagine serving this beautifully frosted mini carrot cake as a cozy dessert for your Thanksgiving dinner for two, perhaps as a delightful alternative to traditional pumpkin pie. It’s also an excellent choice for a birthday cake for someone who adores homemade carrot cake, offering a personalized touch. Or, why wait for a special occasion? This small batch carrot cake is simple enough to bake on a random Tuesday when a craving strikes. It’s about celebrating life’s small moments with a dessert that truly satisfies.

No matter the reason, this mini carrot cake from scratch is fully loaded with a medley of delicious additions: juicy pineapple, sweet coconut, plump raisins, and crunchy walnuts. When it comes to a dessert this good, we believe in going all in! The secret to its incredibly moist texture lies in a thoughtful combination of ingredients, including vegetable oil, rich brown sugar, tangy buttermilk, and the star, pineapple, which keeps the cake wonderfully soft and flavorful.

To crown this masterpiece, I’ve decorated it with my favorite small batch cream cheese frosting. For those who prefer a less sweet option, a delicate cream cheese whipped cream can also be a fantastic choice. Interestingly, many find this small carrot cake recipe utterly delicious even without frosting, highlighting the cake’s exceptional flavor on its own.

What Exactly is Carrot Cake?

At its core, carrot cake is a delightful spice cake, celebrated for its unique flavor profile derived from finely grated carrots and a medley of warm spices like cinnamon, nutmeg, and clove. Traditionally, it’s generously slathered with a rich and tangy homemade cream cheese frosting, which provides a perfect contrast to the spiced cake. If cream cheese isn’t your preference, a small batch buttercream can also be a wonderful alternative, offering a different but equally delicious sweetness.

Our specific small carrot cake recipe is designed to be baked in a standard 6-inch cake pan (affiliate link), making it the perfect size for a intimate dessert for two, or a modest treat for a small family gathering.

Key Ingredients for Your 6-Inch Carrot Cake

Creating your perfect 6-inch carrot cake requires a selection of quality ingredients, each playing a crucial role in achieving that incredible taste and texture. Here’s what you’ll need and why:

• All-Purpose Flour: This foundational ingredient provides the necessary structure to your cake, ensuring it holds together beautifully and isn’t too crumbly.
• Cinnamon, Nutmeg, and Clove: These aromatic spices are the heart of carrot cake’s signature flavor, infusing warmth and complexity into every bite.
• Baking Soda: A leavening agent that reacts with the buttermilk, causing the cake to rise and become light and fluffy.
• Salt: A pinch of salt is essential to balance the sweetness and enhance all the other flavors, preventing the cake from tasting bland.
• Granulated Sugar: Adds sweetness and contributes to the golden-brown crust of the cake.
• Brown Sugar: Beyond just sweetness, brown sugar brings a deeper, molasses-rich flavor and, most importantly, contributes significantly to the cake’s exceptional moisture.
• Vegetable Oil: A neutral fat that helps keep the cake incredibly moist and tender. Unlike butter, oil creates a more consistently moist crumb. If you don’t have vegetable oil, an equal amount of melted butter can be substituted, though with all the other flavors, the subtle butter taste might not be prominent.
• Buttermilk: Its acidity is vital for activating the baking soda, ensuring a proper rise. Buttermilk also adds a subtle tang and moisture. No buttermilk? No problem! You can easily make a substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/4 cup of whole milk and letting it sit for 5-10 minutes until it slightly curdles.
• Large Egg: Acts as a binder, providing structure and richness. Ensure it’s at room temperature for better emulsion with other ingredients.
• Vanilla Extract: A classic flavor enhancer that complements the spices and sweet elements.
• Carrots: The star of the show! Freshly grated carrots are highly recommended for the best flavor and texture. Grate them by hand or using a food processor for fine strands that integrate seamlessly into the batter.
• Crushed Pineapple: Canned crushed pineapple is perfect for this recipe. Remember to drain the liquid thoroughly before adding it, as excess moisture can alter the cake’s consistency. Pineapple adds natural sweetness and, crucially, contributes to the cake’s moistness.
• Sweetened Coconut Flakes: Adds a delightful chewiness and tropical flavor. Sweetened flakes are commonly found in most baking aisles and provide an extra layer of sweetness.
• Walnuts: Provides a crucial textural contrast, offering a satisfying crunch against the soft cake. Pecans are a fantastic alternative. Of course, if you have nut allergies, simply omit them.
• Raisins: These add bursts of concentrated sweetness and a lovely chewiness. They might just be my secret favorite part of this cake!

What To Do With Leftover Buttermilk

Since this recipe uses only a small amount, you’ll likely have some buttermilk remaining. Don’t let it go to waste! Check out my comprehensive list of recipes with buttermilk for inspiration on how to use it up.

The Pineapple Debate: A Secret to Moistness?

The inclusion of pineapple in carrot cake often sparks a lively debate among bakers and enthusiasts. Personally, as a big fan of pineapple, I wholeheartedly advocate for its presence! Beyond personal preference, pineapple plays an incredibly important functional role in this small carrot cake recipe: it significantly contributes to the cake’s moistness. The natural acidity and moisture from the pineapple help keep the cake tender and flavorful, preventing it from drying out.

There’s no need to buy fresh pineapple for this recipe; canned crushed pineapple works perfectly. Just be sure to thoroughly drain the liquid to avoid adding too much moisture to the batter, which could affect the cake’s structure. However, if pineapple simply isn’t to your liking, or if you have an allergy, feel free to omit it. The cake will still be delicious, though perhaps slightly less moist.

Step-by-Step Guide: How to Bake Your Mini Carrot Cake

Baking this one-layer carrot cake is surprisingly straightforward, perhaps even easier than many other cake recipes because it doesn’t require the traditional creaming of butter and sugar. Here’s how to create your delectable 6-inch carrot cake:

1. Prepare Your Pan and Preheat Oven: Preheat your oven to 350°F (180°C). Line the bottom of your 6-inch round cake pan (ensure it’s at least 2 inches deep) with parchment paper, then lightly grease the sides with cooking spray or butter. Alternatively, you can use a 6-inch bundt pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking soda, nutmeg, clove, and salt until well combined. This ensures even distribution of the leavening and spices.
3. Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, vegetable oil, room temperature buttermilk, large egg, and vanilla extract on medium speed until the mixture is smooth and well emulsified.
4. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until combined. Be careful not to overbeat the batter, as this can develop the gluten too much, leading to a tough cake.
5. Fold in Mix-ins: Gently fold in the grated carrots, drained crushed pineapple, sweetened coconut flakes, chopped walnuts, and raisins using a spatula. Mix until they are just evenly distributed throughout the batter.
6. Bake to Perfection: Transfer the prepared batter into your lined and greased cake pan. Bake for 28-33 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. This indicates it’s fully cooked.
7. Cool and Frost: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Once fully cooled, decorate as desired with your homemade cream cheese frosting.

For optimal freshness, store unfrosted carrot cake at room temperature in an airtight container for up to 3 days. If your cake is frosted with cream cheese frosting, it must be stored in the refrigerator for up to 1 week due to the perishable nature of the frosting. For the best serving experience, let the frosted cake sit at room temperature for 15-30 minutes before slicing and enjoying.

Freezing Carrot Cake for Later Enjoyment

One of the fantastic benefits of this small carrot cake recipe is its freezer-friendliness. You can easily freeze carrot cake, whether frosted or unfrosted, for up to 6 months without compromising its delicious taste or texture. This is perfect for meal prepping desserts or saving some for a rainy day!

To freeze, first ensure your cake is completely cool. If frosted, chill the cake in the freezer for about 1 hour. This step helps to firm up the frosting, preventing it from sticking to the plastic wrap. Once firm, wrap the entire cake tightly in several layers of plastic wrap, then an additional layer of aluminum foil. For extra protection against freezer burn, place the wrapped cake inside a freezer-safe bag or an airtight container. When you’re ready to enjoy, simply thaw the cake overnight in the refrigerator, then bring it to room temperature for the best flavor and texture.

Transform into a Carrot Cake Bundt Cake

Looking for a different presentation? Great news! This small carrot cake recipe is incredibly versatile and fits perfectly into a 6-inch bundt pan without requiring any adjustments to the recipe. This yields a beautiful, elegantly shaped cake. For inspiration and guidance on baking in a bundt pan, check out my small Bundt cake recipe. To finish it off, decorate your carrot cake bundt with a simple yet elegant Bundt cake glaze instead of traditional frosting for a lighter touch.

More Small Cake Recipes for Every Craving

If you’ve fallen in love with the convenience and charm of small-batch baking, you’re in luck! Explore these other easy 6-inch cake recipes, perfect for any mood or occasion:

• Small Chocolate Cake – a rich, indulgent treat.
• Small Vanilla Cake Recipe – a timeless classic.
• Small Yellow Cake – bright and cheerful, just like sunshine.
• Small Red Velvet Cake – a vibrant and cocoa-infused delight.

Originally published February 27, 2020