Carrot Cake with Cream Cheese Frosting
Serves 8
30 mins prep
45 mins cook
75 mins total
This small batch carrot cake is a 6 inch size, perfect for sharing with a small group. It's moist, packed with shredded carrots, and topped with creamy light cream cheese whipped cream frosting. A delightful addition to your Spring dessert table.
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1: Preheat oven to 340F. Line 2x 6 inch cake pan with parchment paper. 2: In a bowl, sift together all dry ingredients. Mix well and set aside. 3: In another bowl, whisk together eggs, oil, and greek yogurt until well combined. Gradually fold in the dry ingredients and mix until well combined. Fold in grated carrot and mix well. 4: Divide batter into 2 prepared pans. Bake for about 40-45 minutes or until inserted skewer comes out clean. 5: Allow the cakes to cool on a cooling rack for 10 minutes. Remove cakes from pans and let them cool completely. 6: In a bowl with a hand mixer, beat the cream cheese until light and airy. Sift in powdered sugar and beat until well combined. Gradually add in the cream and beat until light and stiff peaks form. Make sure to not over whip to avoid splitting. 7: Assemble the cake by starting with a cake layer, evenly spread half of the frosting. Top on the 2nd cake layer and add the remaining frosting. Decorate with some chopped walnuts. Serve and enjoy with a cup of coffee or tea.
