This small 6-inch carrot walnut layer cake recipe with a rich, decadent cream cheese frosting is the perfect dessert for any occasion. To make a moist mini layer cake with a tender crumb suited for two, we needed to scale back our family’s favorite carrot cake recipe to fill two 6-inch cake pans.
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I wanted a carrot cake that is moist and rich – not soggy or greasy – with a tender crumb and just the right amount of spice flavor that’s scaled back in size for a small household. Getting the ingredient proportions just right was tricky. Too much oil made the cake heavy and greasy; too little means it is lacking in richness. Too much spice overpowers the sweet carrot flavor, but too little left the cake tasting bland.
About 3 medium carrots or 3 cups gave the right amount of moisture and carrot flavor. For a rich, decadent cream cheese frosting, add vanilla extract and a pinch of salt to give the frosting a rich flavor that isn’t cloying. The end result is what I believe my dad (who loved my carrot cakes) would have deemed as a “keeper”.
Thus, I am dedicating this recipe to my dad who passed away in 2021.
For helpful tips on baking and frosting a small 6-inch, 2-layer cakes read my posts on how to bake a perfect layer cake and how to frost a layer cake.
Carrot Cake Origin
England! Culinary historians point to the English housewife as the originator of carrot cake. These smart women used sweet ingredients (like carrots) to naturally sweeten their confections during World War II. The first known published recipe was In 1943 by the Ministry of Food – giving this helpful tip of how to enjoy baked goods at a time when sugar was expensive and difficult to acquire.
Almost 40 years later, carrot cake’s popularity increased (that would be around the 1980’s). This was a time when home cooks were trying to sneak vegetables into their family’s diet by baking them in their favorite baked goods. Today, carrot cake is one of the most popular American desserts.
What you’ll need
Here are the ingredients you will need to make this small 6-inch carrot walnut layered cake recipe:
For the cake:
- Dark raisins – raisins bring added texture and sweetness to carrot cake. Of course you can leave them out. But, if you do include, steam them by placing them in a small bowl with splash of water, cover and microwave for about 30 seconds. Let them sit in the microwave until you are ready to add them to the batter.
- Carrots – it is not necessary to peel the carrots; just cut off the ends, wash them well with a vegetable brush, and drain or pat them dry with a paper towel. They may be grated on a standing metal grater or in a food processor. Another option is using a fine, medium, or coarse grater; I have used all these methods and found very little difference in the cakes.
- Walnuts – adding nuts to a carrot cake improves the texture. They of course are optional, and you can easily swap in a nut of preference like pecans.
- All-purpose flour – I prefer unbleached all-purpose flour as bleached flour carries an off flavor.
- Baking powder, baking soda and salt
- Spices: cinnamon, unsweetened cocoa powder and vanilla extract
- Sugar: we will use a combination of granulated and dark brown sugars.
- Eggs – remember to bring your eggs to room temperature as they are more easily incorporated – this avoids over mixing and helps us achieve a tender cake crumb.
- Vegetable oil
Best carrot cake frosting ingredients
Cream cheese frosting is the perfect icing for this small 6-inch carrot walnut layer cake recipe. For a decadent cream cheese frosting, we added vanilla extract and a pinch of salt to give the frosting a rich flavor that isn’t overly sweet.
Here is what you’ll need:
- Cream cheese – make sure to bring to room temperature before you begin making the icing. For more tips on how to quickly bring ingredients to room temperature read my post on how to bake a perfect layer cake.
- Unsalted butter – it is also important that your butter has set out long enough to be softened. We don’t want clumpy icing.
- Salt
- Vanilla extract
- Confectioners’ sugar
How to make a small cake
Here is an overview of the steps to make this small 6-inch carrot walnut layer cake recipe. For more baking tips read my how to bake a perfect small layer cake post.
Prepare your pans. Grease (using butter is preferred) two round 6-incxh layer-cake pans, line with parchment paper, grease the parchment, and flour the pans.
Sift together dry ingredients. Sifting makes sure we don’t have lumps of flour or cocoa powder. This avoids over mixing with the wet ingredients. This is another reminder we don’t want to overmix, or we end up with a tough cake crumb.
Whisk together the wet ingredients. In a medium bowl or the bowl of your stand mixer, whisk granulated sugar, oil, egg and brown sugar together until smooth and thoroughly combined.
Now, gently whisk in the flour mixture until just combined. If using a stand mixer use your lowest speed. Stir in carrots, raisins and the nuts, if adding.
Divide between the pans. Portion the batter evenly to make level cake layers, making it easier to stack when layered.
Weighing the filled pans is really the most accurate way to gauge if you have even portions. If you don’t have a scale, use a ruler to measure the space between the top of the batter and the top of the pan, then re-portion as needed.
Baking Tips
Bake the cake in a 350-degree F preheated oven with the rack in the middle position for about 45- 50 minutes. The cake is done when a toothpick inserted into center comes out with just a few moist crumbs attached. If you see raw batter, continue to bake cake, checking every few minutes.
Let the cake cool on a baking rack for 10 minutes, then run a knife around the edges of the cake to loosen. This will make it easier to remove the cake from the pan. Cover each pan with a rack, turn pan and rack over, removing the pan (do not remove the paper linings-they keep the cake moist- but if they come off by themselves it's okay.
Leave the cake resting upside down as we will frost the bottom of the top layer to make level.
How to frost a layered carrot cake
When cool, brush loose crumbs off the sides of the cake using a pastry brush. Also, be sure to cool the cake completely before frosting it as a warm cake is more delicate and likely to tear.
You can freeze the layers for at least 1 hour or until they are firm enough to handle. Cakes can be frozen longer if you wish. I like to freeze them overnight and then frost them the next day.
If you do plan to freeze them for an extended time, wrap tightly in plastic wrap, then aluminum foil. Cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.
Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Now, let’s place 1 cake layer on the platter. Spread about ½ cup frosting evenly over top, right to edge of cake.
Place the last cake down with the flat bottom of the cake on top – I love this trick for having a smooth top! Press lightly to adhere, then spread ½ cup frosting evenly over top.
Tip: Measure out frosting for each layer so you have even amounts of frosting between cake layers. Or as Paul Hollywood would say “we are looking for even and distinct layers”.
Spread remaining frosting evenly over sides of cake. I find using an offset spatula is the best for smoothing the sides and top of the cake. If you want to create billows, do this by pressing back of a spoon into the frosting, twirling the spoon as you lift away.
For a step by step guide with pictures read my article on how to frost a layer cake.
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Storage
Does a carrot cake need to be refrigerated? Yes. A small 6-inch carrot walnut layer cake or really any cake with a cream cheese icing should be refrigerated. If your carrot cake has been iced and decorated with cream cheese frosting, store it in the refrigerator.
If your cake is uncut, it can be stored in the frig uncovered, for about a week. But please, bring the cake to room temperature before serving – it allows the spice and carrot flavor to really shine.
Most importantly, carrot cake with cream cheese frosting should not be left out longer than two hours at room temp (or higher than 40 degrees F) because it then becomes a playground for nasty bacteria like salmonella. Let’s avoid a trip to urgent care over the carrot cake. If it's been out for longer than two hours, toss it—I know, I know it’s just better to be safe than sorry...
Freezing
A properly wrapped small 6-inch carrot walnut layer cake recipe with cream cheese frosting can stay in the freezer for up to 3 to 4 months.
To freeze, cut the cake into slices or wrap the whole cake tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator when you're craving a piece of carrot cake!
Related How To Articles
Looking for more tips on baking and frosting small 6-inch 2-layered round cake? Check out these recipes and how-to tutorials:
Dessert For Two Recipes
Looking for other small cake or dessert recipes like this? Try these:
Small 6-inch Carrot Walnut Layered Cake Recipe
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Equipment
Ingredients
For the cake:
- ⅔ cup dark raisins
- ⅔ lb carrots (about 3 cups), washed and shredded
- 1 ⅓ cups all-purpose flour minus 2 Tablespoons, sifted
- 1 ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ¾ Tablespoon unsweetened cocoa powder
- 3 large eggs room temperature
- 1 ¼ teaspoon vanilla extract
- ⅔ cup granulated sugar
- ⅔ cup dark brown sugar firmly packed
- ⅔ cup plus 1½ Tablespoons vegetable oil or corn oil
- ⅔ cup walnuts cut into medium-size pieces
For the frosting:
- 12 ounces cream cheese softened
- 3 ounces 1 stick unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 ⅔ cups confectioners’ sugar sifted
Instructions
Before you begin:
- Bring your eggs, cream cheese and butter to room temperature Read my article on how to bake a perfect layer cake to learn the importance of temperature in baking.
Cake Instructions:
- Adjust oven rack to middle position and heat oven to 350℉. Butter or grease two 6-inch round layer cake pans, line them with parchment paper, grease parchment, and flour dish.
- To steam the raisins, place them in a small glass bowl, sprinkle with water, cover and microwave for about 30 seconds. Leave them covered and sitting in the microwave.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa in a bowl and set aside. In a medium bowl or the bowl of your stand mixer (if using), whisk the eggs. Whisk in the vanilla, both sugars, and the oil until smooth and thoroughly combined. If using your mixer on low speed, add the dry ingredients and mix only until incorporated. Sitr in the carrots, raisins and nuts.
- Scrape batter into prepared pans, smooth top, and gently tap pan on counter to release air bubbles. Wipe any drops of batter off side of pan. Bake until the cake begins to come away from sides of the pans, 40 – 45 minutes, rotating pans halfway through baking. Use a toothpick inserted in center to check doneness. If it comes out with a few moist crumbs it is done. Let cake cook in pan on wire rack for 10 minutes. Run knife around edges of cakes to loosen. Cover each pan with rack, turn pan and rack over, remove the pan, and let cool completely on rack, about 1 hour.
Cream cheese frosting:
- Using a hand-held mixer or stand mixer, beat cream cheese, butter, vanilla, and salt in bowl on medium high speed until smooth, 1 to 2 minutes. Scrape down sides of bowl as needed. Reduce speed to medium-low, gradually add sugar and beat until smooth, 2 to 3 minutes.
Frosting layered cake:
- When cake is cool, discard parchment, brush loose crumbs off the sides of the cake. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on platter. Spread ½ cup frosting evenly over top, right to edge of cake. Place the last cake down with the flat bottom of the cake on top. Press lightly to adhere, then spread ½ cup frosting evenly over top. Spread remaining 1 cup frosting evenly over sides of cake. To smooth frosting, run edges of off set spatula around cake sides and over top, or create billows by pressing back of spoon into frosting twirling spoon as you lift away. Carefully remove parchment strips before serving.
Notes
read how to bake a perfect layer cake and how to frost a layer cake. Refrigerating carrot cake: If your carrot cake has been iced and decorated with cream cheese frosting, store it in the refrigerator. If your cake is uncut, it can be stored in the frig uncovered, for about a week. Jump to Storage for more information on refrigerating your carrot cake. Freezing: Cooled cakes (not frosted) can be wrapped tightly in plastic wrap, then aluminum foil. Cakes can be frozen for up to 1 month. See Freezing for tips on freezing an iced layer cake.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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