Small 6-inch Carrot Walnut Layered Cake Recipe
This small 6-inch carrot walnut layered cakerecipe with a rich, decadent cream cheese frosting is the perfect dessert for any occasion.
Servings: 8 slices
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
For helpful notes on baking and frosting small 6-inch carrot walnut layer cake
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.
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.