Carrot Cake
Serves 615 mins prep45 mins cook
A small batch carrot cake perfect for a small group, featuring moist layers packed with shredded carrots and topped with cream cheese whipped cream frosting. Ideal for your Spring dessert table.
0 servings
What you need
Instructions
1: Preheat oven to 340F and line 2 6-inch cake pans 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. 4: Gradually fold in the dry ingredients and mix until well combined. Then fold in grated carrot and mix well. 5: Divide batter into the prepared pans and bake for about 40-45 minutes or until an inserted skewer comes out clean. 6: Allow the cakes to cool on a cooling rack for 10 minutes before removing from pans to cool completely. 7: In a bowl, beat the cream cheese until light and airy, sift in powdered sugar, and beat until well combined. 8: Gradually add in the cream and beat until light and stiff peaks form, being careful not to over whip. 9: Assemble the cake starting with one layer, evenly spread half of the frosting, top with the second layer and add remaining frosting. Decorate with chopped walnuts. 10: Serve and enjoy with a cup of coffee or tea.View original recipe