Description
Indulge in the delightful charm of our Carrot Cake for Two. This recipe offers a perfectly portioned twist on the classic dessert, featuring moist mini cakes adorned with a rich cream cheese frosting. Ideal for intimate gatherings, special occasions, or a well-deserved treat just for yourself, these individual carrot cakes are bursting with flavor and sweetness. With fresh shredded carrots and warm spices in each bite, they deliver all the comforting notes of traditional carrot cake without the excess. Get ready to impress your loved ones with these adorable and delicious treats that are as easy to make as they are to enjoy!
Ingredients
Scale
- 220g vegetable oil
- 150g granulated sugar
- 100g brown sugar
- 3 eggs
- 250g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 230g freshly shredded carrot
- For frosting: 460g cream cheese, 150g mascarpone, powdered sugar, vanilla extract
Instructions
- Preheat your oven to 175°C (350°F) and prepare an 11×16-inch sheet pan.
- In a bowl, mix eggs, vegetable oil, granulated sugar, and brown sugar until smooth.
- Sift together flour, baking powder, baking soda, cinnamon, and salt; fold into the wet mixture along with shredded carrots.
- Bake for about 25 minutes or until a toothpick comes out clean. Cool completely before cutting.
- Whip cream cheese and mascarpone with powdered sugar and vanilla until smooth. Assemble mini cakes by layering cut rounds with frosting in between.
- Decorate with colored frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (90g)
- Calories: 360
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg