Given my deep love for carrot cake, it doesn’t seem right that this is the first carrot cake recipe that I’ve posted in the 10 years that I’ve been writing this blog. And yes, 10 YEARS! Believe it or not, I wrote my first post on Peanut Butter Runner on April 16, 2010 so I missed the official blogiversary by one day but we can say this cake is in its honor.

Friends, we have come a long way in 10 years. That is an understatement and also another post for another time. For today, we talk carrot cake…which is totally on brand, right?

8×8 SMALL-BATCH, SINGLE LAYER CARROT CAKE 

Baking a carrot cake has been on my mind for the last few weeks. The bakery where I usually get it by the slice is closed right now and I have been seeing carrot cake all over blogs and social media for spring and Easter baking. I have also been wanting to try the recipe that my dad uses because his carrot cakes are so good.

I am particular about my carrot cakes. First, I’m not a huge fan of the recipes that call for pineapple in the batter, although I am on team pecans and raisins. Second, I like a carrot cake that has more of a tender, traditional cake texture versus the heavier, denser and almost “wet” variations. (Do you know what I’m talking about, haha?)

The issue was that I did not need to bake an entire two-layer carrot cake for myself and an almost two year old. Even though cake freezes really well in individual slices, I didn’t need that much cake on hand.

So I decided to play around with the recipe to make it a small-batch friendly and it turned out so well! I knew that I had to share it here because I like to think that you guys appreciate cake as much as I do but also the moderation of not having a whole cake in the house. 🙂

When it comes to the cake pan, I love baking with WS Gold Touch. And you should definitely line your cake pans with parchment! I place the parchment under the cake pan and trace the pan with a pencil and then cut it out and put it in the pan. Worth the work, I promise!

Don’t be scared of the spices! They are truly what makes carrot cake special. This recipe uses cinnamon, allspice and nutmeg.

The toasted pecans and raisins are optional. You could also sub walnuts.

Okay, time for the recipe!

8×8 SMALL-BATCH, SINGLE LAYER CARROT CAKE RECIPE

8×8 SMALL-BATCH, SINGLE LAYER CARROT CAKE PINNABLE GRAPHIC

QUESTIONS

What’s your favorite cake flavor? 

Carrot cake…nuts + raisins or no?