Description
Indulge in the delightful experience of our Carrot Cake for Two, a charming mini dessert that perfectly captures the essence of classic carrot cake. These individual cakes are moist and flavorful, packed with fresh shredded carrots and warm spices, then topped with luscious cream cheese frosting. Ideal for sharing during special occasions or simply treating yourself, this recipe combines convenience with a rich taste that will impress any dessert lover. With easy preparation and customizable decorations, you can enjoy these sweet treats any time of the year.
Ingredients
Scale
- 220g vegetable oil
- 150g granulated sugar
- 100g brown sugar
- 3 eggs (room temperature)
- 250g all-purpose flour (sifted)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 230g freshly shredded carrot
- 460g cream cheese (cold)
- 150g mascarpone cheese (cold)
- 60g powdered sugar (sifted)
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 175°C (350°F) and grease or line an 11×16-inch sheet pan.
- In a bowl, whip together eggs, vegetable oil, granulated sugar, and brown sugar until smooth.
- Combine sifted dry ingredients with the wet mixture gently until just mixed.
- Fold in shredded carrots evenly.
- Pour batter into the prepared pan and bake for about 25 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before cutting out circles using a cookie cutter.
- Prepare frosting by whipping cream cheese, mascarpone, powdered sugar, and vanilla until fluffy but not overwhipped.
- Assemble mini cakes by layering cake circles with frosting in between and topping with more frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (60g)
- Calories: 320
- Sugar: 22g
- Sodium: 205mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg