Carrot Cake for Two

Carrot Cake and Coconut Cake are my favorite cakes. I could eat them for breakfast, lunch, dinner and dessert. When I visit my local grocery market, I make a beeline to the single serving dessert refrigerator seeking that single slice, perfect for me. I’m one of those people who would buy one of these cakes, and while my family is sleeping, sneak down to the kitchen and slowly eat forkful by forkful until every crumb is gone.

My goal for today was to bake a Carrot Cake that serves a smaller crowd. You be the judge, divide it into two, four or even one serving depending upon your specific requirements; mine was two!

The cake was delightful; moist, spicy and not too sweet. By tomorrow morning none will be left.


  • For the cake:
  • 1-1/2 cups shredded carrots

  • 1 cup granulated sugar

  • 3/4 cup vegetable oil

  • 2 eggs

  • 1 teaspoon vanilla

  • 2 teaspoons fresh ginger, grated

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1 cup cake flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • For the frosting:
  • 6 ounces cream cheese, softened

  • 3 tablespoons butter, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla

  • 1 teaspoon cream or milk


  • For the cake:
  • Preheat oven to 300-degrees F.
  • Grease and flour 9 x 4 inch loaf pan.
  • Beat the eggs in a mixing bowl large enough to hold all ingredients.
  • Mix in the granulated sugar and vanilla.
  • Mix in the carrot and the spices.
  • In a separate bowl, mix together the flour, baking soda and salt.
  • Pour the dry mixture into the carrot mixture slowly, blending as you go until all ingredients are incorporated.
  • Bake for 45 minutes. The top should be turning a crispy brown color. Insert a knife, if it comes out clean, then the cake is done. If not, then bake for a few more minutes and test again.
  • Cool on a baking rack for 10 minutes and then turn pan upside down and gently remove from the pan.
  • For the frosting:
  • Cream the butter, cream cheese, milk and vanilla until smooth.
  • Add in the powdered sugar until you achieve the desired consistency. The cake is crumbly, so it’s better for the frosting to be a bit soft. If it’s too dry, add a bit more milk. If it’s too wet, add more powdered sugar.
  • Once the cake is fully cool, spread on the topping. It’s best to refrigerate before slicing but if you can’t wait to try it just scoop some into a bowl like I did!