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.
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.
