Description

Indulge in the delightful taste of our Carrot Cake for Two, a charming mini dessert that captures the essence of traditional carrot cake in perfectly portioned servings. Ideal for intimate gatherings or a sweet personal treat, these individual cakes boast a moist texture thanks to fresh shredded carrots and are topped with luscious cream cheese frosting. Each bite is a celebration of flavor, enhanced by playful candied carrot decorations. Whether you’re marking a special occasion or simply treating yourself, these mini carrot cakes are sure to impress.

Ingredients

Scale

220g vegetable oil
150g granulated sugar
100g brown sugar
3 eggs (room temperature)
250g sifted all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
230g freshly shredded carrot
460g full-fat cream cheese (cold)
150g full-fat mascarpone (cold)
60g powdered sugar, sifted
½ tsp vanilla extract
Orange and green gel food coloring (for decoration)

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Instructions

Preheat your oven to 175°C (350°F) and prepare an 11×16-inch sheet pan with parchment paper.
In a mixing bowl, beat together eggs, vegetable oil, granulated sugar, and brown sugar until smooth.
Sift in flour, baking powder, baking soda, cinnamon, and salt; fold until just combined.
Gently mix in freshly shredded carrots.
Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted comes out clean.
Allow cooling completely before cutting out mini cakes with a round cookie cutter.
For the frosting, whip together cold cream cheese, mascarpone cheese, powdered sugar, and vanilla until smooth.
Assemble by layering mini cakes with frosting in between and decorating as desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake (70g)
Calories: 305
Sugar: 26g
Sodium: 210mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg