I love creating delightful treats, and today, I’m share my go-to 6-inch carrot cake recipe. This recipe compact version of a classic dessert is perfect for intimate gatherings or when you simply crave a small batch of something sweet.
Using finely grated carrots and a hint of crushed pineapple, this 6-inch carrot cake recipe ensures a moist and tender crumb with every slice.
The combination of warm spices like cinnamon, nutmeg, and ginger adds a comforting aroma and depth of flavor.
Sweetened with a blend of granulated and brown sugars, and infused with real vanilla extract, each bite of this carrot cake is a celebration of homemade goodness.
Baking it in a 6-inch round cake pan not only streamlines the process but also yields a perfectly portioned cake that’s easy to frost and enjoy.
If you create for a special occasion or a cozy afternoon treat, this recipe promises a taste of pure indulgence.
How To Prepare 6-Inch Carrot Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 450
Yield: One 6-inch cake (serves 6-8 people)
Equipment You May Needed
- 6-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Grater
- Measuring cups and spoons
- Parchment paper
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How To Make 6-Inch Carrot Cake Recipe
Preparing the Cake Batter
1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix Sugars and Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use an electric mixer or whisk to beat until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
5. Add Carrots, Pineapple, and Walnuts: Gently fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
Baking the Cake
6. Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Preparing the Cream Cheese Frosting
8. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
9. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Special Note
This 6-inch carrot cake is perfect for those who love a homemade dessert but don’t want to make a large cake. It’s just the right size for a small gathering or a sweet treat to enjoy over a few days. Plus, the cream cheese frosting adds a rich and tangy complement to the spiced cake.
Serving Suggestion Tips
1. Fresh Fruit Garnish: Serve each slice with a side of fresh berries such as raspberries or strawberries for a burst of freshness that complements the cake’s sweetness.
2. Whipped Cream Topping: Instead of traditional cream cheese frosting, top the carrot cake slices with a dollop of whipped cream. Sprinkle a dash of cinnamon or nutmeg on top for added flavor.
3. Caramel Drizzle: Warm up some caramel sauce and drizzle it lightly over each slice of carrot cake just before serving. The caramel adds a rich, sweet contrast to the cake’s flavors.
4. Toasted Coconut: Toast shredded coconut until golden brown and sprinkle it generously over the cream cheese frosting or whipped cream topping. It adds a delightful crunch and nutty flavor.
5. Ice Cream Pairing: Serve each slice of carrot cake with a small scoop of vanilla ice cream. The combination of warm cake and cold ice cream creates a delicious contrast in textures and temperatures.
Frequently Asked Questions (FAQs)
Can I substitute vegetable oil with butter in carrot cake?
Yes, you can substitute vegetable oil with melted butter in carrot cake recipes. Keep in mind that butter may affect the texture slightly, making the cake denser and richer compared to using oil.
How do I store carrot cake?
Carrot cake can be stored at room temperature for 1-2 days if covered tightly with plastic wrap or stored in an airtight container. For longer storage, refrigerate the cake for up to 5-7 days.
Can I freeze carrot cake?
You can freeze carrot cake. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil or a freezer-safe container. Properly stored, carrot cake can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.
How can I make my carrot cake moist?
To ensure a moist carrot cake, use finely grated fresh carrots and add ingredients like crushed pineapple, which adds moisture and sweetness. Avoid over baking the cake, as this can dry it out.
What can I use instead of cream cheese frosting?
If you prefer alternatives to cream cheese frosting, you can use a simple vanilla buttercream, whipped cream, or a dusting of powdered sugar. Each option provides a different flavor and texture that can complement the carrot cake well.
Conclusion
This 6-inch carrot cake recipe embodies everything I cherish about baking: simplicity, warmth, and homemade goodness.
From the finely grated carrots and aromatic spices to the moist crumb and creamy frosting, every element harmonizes to create a delightful dessert.
You shared with loved ones or enjoyed solo, this cake is a testament to the joy of creating and savoring homemade treats.
I hope this recipe brings as much delight to your table as it does to mine. Happy baking!
6-Inch Carrot Cake Recipe
Equipment
- 6-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Grater
- Measuring cups and spoons
- Parchment paper
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots about 2 medium carrots
- 1/4 cup crushed pineapple drained
- 1/4 cup chopped walnuts optional
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake Batter
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix Sugars and Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use an electric mixer or whisk to beat until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Add Carrots, Pineapple, and Walnuts: Gently fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
Baking the Cake
- Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Preparing the Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.