This dainty single-layer carrot cake is perfect for feeding a small party. The delicious cream cheese frosting is the perfect finishing touch.
PREP TIME 30 minutesminutes
COOK TIME 35 minutesminutes
TOTAL TIME 1 hourhour5 minutesminutes
YIELD 8servings
Ingredients
For the Carrot Cake:
1cupgranulated sugar
2/3cupvegetable oil
2large eggs
1tsppure vanilla extract
1cupall-purpose flour
1tspground cinnamon
1tspbaking soda
3/4tspkosher salt
3large carrotsgrated
1/2cupraisins
For the Cream Cheese Frosting:
1(8 oz) brick cream cheese at room temperature
8tbsp(1 stick) of butter
1/2tspvanilla extract
8ozconfectioners' sugar
Instructions
For the cake:
Preheat the oven to 400°F. Grease an 8x8 pan with butter.
Beat the sugar, oil, and eggs in the bowl of an electric mixer with the paddle attachment until they are light yellow. Add the vanilla and mix.
In another bowl, combine the flour, baking soda, cinnamon, and salt, stir to combine. Add the dry ingredients to the wet in the mixer bowl.
Toss the carrots and raisins with an additional tbsp of flour to help prevent them from clumping. Add to the batter and combine.
Spread the batter into the baking pan. Bake for 10 minutes and then TURN THE HEAT DOWN TO 350°F and bake for an additional 20-25 minutes.
NOTE FOR GLASS BAKING DISH: If you are using a glass baking dish, Preheat the oven to 375°F and then turn it down to 325°F.
FOR THE FROSTING:
Beat the cream cheese, butter, and vanilla in the bowl of an electric mixer with the paddle attachment until just combined. Add the powdered sugar in batches and mix until smooth.