6-Inch Carrot Cake Recipe
This 6-inch carrot cake recipe features moist, spiced cake layers filled with grated carrots and crushed pineapple. Topped with a rich cream cheese frosting, it's perfect for smaller gatherings. Easy to make and deliciously satisfying!
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.
Notes
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.