This Small Batch Carrot Cake features a creamy cream cheese whipped cream frosting, making it lighter for the palate. It's perfect for an Easter dessert and easy to prepare.
1: Preheat oven to 340F. Line 2x 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. Fold in grated carrot and mix well.
5: Divide batter into the 2 prepared pans. 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. Remove cakes from cake pans and let them cool completely.
7: In a bowl with a hand mixer, 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. Make sure to not over whip to avoid splitting.
9: Assemble the cake by starting with a cake layer, evenly spread half of the frosting. Top with the 2nd cake layer and add the remaining frosting.
10: Decorate with some chopped walnuts. Serve and enjoy with a cup of coffee or tea.
