This carrot cake for two bakes as two little cakes in ramekins, each one moist, warmly spiced and finished with a swirl of cream cheese frosting. One carrot, one egg yolk and a third of a cup of flour make exactly two servings, so there is no half cake sitting on the counter for a week. I designed it as a one-bowl-plus-one batter you can stir by hand, with a frosting small enough to beat in a minute with a fork or a whisk. It is a lovely little dessert for a quiet weekend or a small celebration for two.
Why you’ll love these little cakes
- Exactly two servings. One cake each, frosted and ready, with nothing left over to wrap.
- No mixer needed. The batter is whisked by hand, and the frosting is small enough to beat with a whisk.
- Classic flavor. Brown sugar, cinnamon, a hint of nutmeg and plenty of carrot, just like a full-size carrot cake.
- Uses one carrot. No bag of shredded carrots to use up later.
- Easy to make ahead. The cakes freeze well unfrosted, so dessert can be ready whenever you want it.
What makes this small carrot cake work
One egg yolk instead of a whole egg. A whole egg is too much for this little batter and would make the cakes rubbery. The yolk adds richness and holds the crumb together, while a spoonful of milk adds the moisture the white would have brought.
Finely grated carrot. The small holes of a box grater turn the carrot into fine, soft shreds that melt into the cake and keep it moist. Coarse or pre-shredded carrots stay chewy and pull moisture out of the crumb instead.
Ramekins instead of a pan. A small batter spread in a big pan bakes thin and dries out fast. In two ramekins, the batter sits deep enough to rise into tender domed cakes, and each person gets their own.
Oil for a soft crumb. Oil stays liquid at room temperature and in the fridge, so the cakes stay soft and moist even after a night chilled with their frosting.
Patience before frosting. Cream cheese frosting melts on a warm cake. A short rest in the ramekins and a full cool on a rack keep the frosting thick and creamy.
Ingredients for carrot cake for two
The exact amounts are in the recipe card below. Here is what each ingredient does.
- Flour, baking powder and baking soda: all-purpose flour with a little of each leavener gives the cakes a tender, even rise. The baking soda also reacts with the brown sugar for a deeper color.
- Cinnamon, nutmeg and salt: the classic carrot cake spices. Freshly grated nutmeg is extra fragrant if you have it.
- Light brown sugar: it adds moisture and a gentle caramel flavor. Pack it into the spoon when you measure.
- Vegetable oil: any neutral oil works, such as canola or sunflower.
- Egg yolk and milk: the yolk binds and enriches; the milk keeps the batter loose enough to bake up soft.
- Vanilla extract: just a little rounds out the spices.
- Carrot: one medium carrot, peeled and finely grated, gives you about the amount you need.
- Cream cheese, butter and powdered sugar: the frosting. Both the cream cheese and butter should be soft so the frosting beats smooth with no lumps.
How to make carrot cake for two
- Heat the oven to 350°F and oil two small ramekins.
- Whisk the flour, leaveners, spices and salt in one bowl.
- Whisk the brown sugar, oil, yolk, milk and vanilla in another, stir in the dry mix, then fold in the carrot.
- Divide between the ramekins and bake for about 22 minutes.
- Cool for 10 minutes in the ramekins, then completely on a rack.
- Beat the frosting and spread it over the cooled cakes.
Baking and frosting cues
When the cakes are done. Start checking at 18 minutes. The tops should be domed, golden brown and spring back when you press them lightly with a fingertip. A toothpick pushed into the center should come out clean or with a few moist crumbs, but no wet batter. Ovens vary, and ramekins differ in depth, so the toothpick is the most reliable test.
Cooling. Let the cakes rest in the ramekins for 10 minutes so they firm up. Then run a thin knife around the edge and tip them out onto a rack, or simply leave them in the ramekins to serve. Either way, give them about 30 minutes to cool completely before frosting.
Frosting texture. Beat the soft cream cheese and butter first until completely smooth, then add the powdered sugar. The frosting should be thick, glossy and spreadable. If your kitchen is warm and it feels soft, chill it in the fridge for a few minutes before spreading.
Tips for moist, tender carrot cakes
- Grate the carrot fresh. Use the small holes of a box grater and do it just before mixing so the shreds stay juicy.
- Measure the flour lightly. Spoon it into the measuring cup and level it off; packed flour makes a dry cake.
- Stir gently. Mix the dry ingredients in just until no streaks remain, then fold in the carrot. Overmixing makes small cakes tough.
- Bake on a baking sheet. It makes the ramekins easy to move and helps them bake evenly.
- Soften the frosting ingredients. Set the cream cheese and butter out when you start the batter, and they will be ready by the time the cakes have cooled.
Variations and pan swaps
Add nuts: fold a spoonful of chopped toasted walnuts or pecans into the batter with the carrot, or sprinkle a few over the frosting for crunch.
Smaller ramekins or a muffin tin: two smaller ramekins or a jumbo muffin tin also work. The cakes will be a little taller or shorter, so start checking a few minutes early.
Use the egg white: the leftover white is perfect for a morning omelet or scrambled eggs.
Warmer spice: add a pinch of ground ginger with the cinnamon for a little extra warmth.
How to serve them
Serve the cakes right in their ramekins with a spoon, or turn them out onto small plates for a neat little layer-cake look. A light dusting of cinnamon or a few chopped nuts on top makes them look bakery-pretty with no extra effort.
They are just right with a cup of coffee or tea in the afternoon, and they make an easy, cozy dessert after a weeknight dinner. Two little cakes with a candle in each is also a sweet way to mark a small celebration for two. If you love a frosted cake but want more than two servings, the 6-inch cake for two is a good next bake.
How to store carrot cake for two
Because the frosting is made with cream cheese, frosted cakes belong in the fridge. Cover them and refrigerate within two hours, and enjoy them within 2 days. Let them sit out for a few minutes before eating so the crumb softens and the flavor comes through.
To plan ahead, bake the cakes, cool them completely and wrap each one well before freezing. They keep for up to 2 months. Thaw them at room temperature, then make the frosting fresh and spread it on just before serving.
Two little carrot cakes, one carrot and a whisk: that is all it takes to make a classic cake just for the two of you. Pour the coffee, grab two spoons and enjoy.
Frequently asked questions
Can I make this cake if I don’t have a 6-inch cake pan?
Yes. This recipe does not need a cake pan at all: it bakes in two small ramekins. A jumbo muffin tin works too; start checking for doneness a few minutes early.
How do I make sure my carrot cake has a moist texture?
Grate the carrot finely and fresh, measure the flour lightly, use oil rather than butter in the batter, and take the cakes out as soon as a toothpick comes out clean.
What’s the best way to shred carrots for carrot cake?
Peel the carrot and grate it on the small holes of a box grater. Fine shreds blend into the crumb and keep it moist, while pre-shredded carrots are thicker and drier.
Can I add nuts to this carrot cake recipe?
Yes. Fold a spoonful of chopped toasted walnuts or pecans into the batter with the carrot, or scatter them over the frosting.
Print
Carrot Cake for Two
- Total Time: 1 hour 17 minutes
- Yield: 2 small cakes
Description
Two moist, spiced carrot cakes baked in ramekins and topped with a small batch of cream cheese frosting. Exactly two servings.
Ingredients
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
- 3 tablespoons packed light brown sugar
- 2 tablespoons vegetable oil, plus a little for the ramekins
- 1 large egg yolk
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1/2 cup finely grated carrot (about 1 medium carrot)
- 2 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1/4 cup powdered sugar
Instructions
- Heat the oven to 350°F. Brush two 8-ounce ramekins with a little oil and set them on a small baking sheet.
- In a small bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a second bowl, whisk the brown sugar, oil, egg yolk, milk and vanilla until smooth. Stir in the flour mixture just until no dry streaks remain, then fold in the grated carrot.
- Divide the batter between the ramekins. Bake for about 22 minutes, checking at 18 minutes, until the tops spring back when pressed and a toothpick in the center comes out clean.
- Cool the cakes in the ramekins for 10 minutes, then run a knife around the edges and turn them out onto a rack, or leave them in the ramekins. Let them cool completely, about 30 minutes.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar until creamy. Spread the frosting over the cooled cakes.
Notes
Equipment: two 8-ounce ramekins, small baking sheet, box grater (small holes), 2 mixing bowls, whisk, toothpick, cooling rack
- Grate the carrot on the small holes of a box grater; fine shreds melt into the crumb, while coarse or pre-shredded carrots make a drier cake.
- One egg yolk is the right amount of egg for this small batch; save the white for scrambled eggs.
- Fold in a spoonful of chopped toasted walnuts or pecans with the carrot if you like nuts.
- Let the cakes cool completely before frosting, or the frosting will melt.
- Two 6-ounce ramekins or a jumbo muffin tin also work; start checking a few minutes early.
- Cover frosted cakes and refrigerate them for up to 2 days.
- Wrap unfrosted cakes well and freeze them for up to 2 months; thaw at room temperature and frost before serving.
- Do not taste the raw batter, which contains raw egg yolk and flour (FDA).
- Refrigerate frosted cakes within 2 hours, since cream cheese frosting is perishable (FoodSafety.gov).
- Prep Time: 15 minutes
- Rest Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
