6 Inch Carrot Cake
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This 6 Inch Carrot Cake is super moist, perfectly spiced, filled with freshly shredded carrots and covered in a simple cream cheese frosting!
This year for Easter, I decided to convert my Carrot Cake Loaf recipe into this 6 Inch Carrot Cake and it turned out exactly how I imagined! It’s super moist, filled with freshly shredded carrots and flavored with plenty of warm spices. Most importantly, it’s covered in the most delicious cream cheese frosting!
Looking for more Carrot Cake recipes? Try my Frosted Carrot Cake Cookies, Baked Carrot Cake Donuts or Small Batch Carrot Cupcakes!
Ingredient Breakdown
All-purpose flour – this gives the cake structure.
Baking powder and baking soda – both are necessary to help the cake rise.
Granulated sugar – provides sweetness and texture.
Vegetable oil – adds moisture and tenderizes cake.
Eggs – binds the ingredients and provides structure.
Vanilla extract, salt, cinnamon, nutmeg and ginger – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Carrots – it wouldn’t be carrot cake without these! It’s best to buy whole carrots and shred them yourself because pre shredded carrots tend to be dry.
How To Make 6 Inch Carrot Cake
1. Make the Carrot Cake Batter: in a small bowl combine the all-purpose flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Set aside.
2. In a medium bowl combine the granulated sugar, vegetable oil, eggs and vanilla extract.
3. Fold the dry ingredients into the wet ingredients until almost combined then fold in the shredded carrots until just combined.
4. Evenly divide batter between the prepared 6-inch pans then bake at 350°F for 45 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
5. Make the Cream Cheese Frosting: using a stand mixer fitted with the paddle attachment or a hand mixer cream the softened butter until light and fluffy then mix in the cream cheese until combined. Mix in the confectioners’ sugar on low speed until smooth then add the vanilla extract. Add salt, to taste.
6. Assemble the cake: level the tops of the cakes with a serrated knife. Place one cake layer on a cake board on top of a turntable. Spread an even layer of frosting on top using an offset spatula. Place the other cake layer on top. Use an offset spatula to spread frosting along the sides and top of the cake then use a cake scraper to smooth out the sides. Decorate as desired. Store 6 Inch Carrot Cake covered for up to 5 days in the fridge.
Pro Tips For 6 Inch Carrot Cake
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy!
- Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
- Wait until the cake is COMPLETELY COOLED before decorating otherwise the cream cheese frosting will melt and slide off.
- Do not over mix the cream cheese frosting otherwise it will begin to break down and become runny.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
6 Inch Carrot Cake
Equipment
- Stand mixer or hand mixer
- two 6-inch cake pans
Ingredients
Carrot Cake
- 240 g (2 cups) all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- ¾ tsp baking soda
- ¾ tsp salt
- ¼ tsp ginger
- ¼ tsp nutmeg
- 300 g (1 1/2 cups) granulated sugar
- 180 g (3/4 cup) vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 300 g (2 cups) shredded carrots (about 4-5 large carrots)
Cream Cheese Frosting
- 113 g (1/2 cup) unsalted butter, softened
- 8 oz cream cheese, softened
- 390 g (3 1/4 cups) confectioners' sugar
- 1 tsp vanilla extract
- salt, to taste
Instructions
Carrot Cake Batter
- Preheat oven to 350°F. Grease and line two 6-inch cake pans with parchment paper. Set aside.
- In a small bowl combine the all-purpose flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Set aside.
- In a medium bowl combine the granulated sugar, vegetable oil, eggs and vanilla extract.
- Fold the dry ingredients into the wet ingredients until almost combined then fold in the shredded carrots until just combined.
- Evenly divide batter between the prepared pans then bake for 45 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
Cream Cheese Frosting
- Cream the softened butter until light and fluffy then mix in the cream cheese until combined. Mix in the confectioners’ sugar on low speed until smooth then add the vanilla extract. Add salt, to taste.
Assembly
- Level the tops of the cakes with a serrated knife. Place one cake layer on a cake board on top of a turntable. Spread an even layer of frosting on top using an offset spatula. Place the other cake layer on top. Use an offset spatula to spread frosting along the sides and top of the cake then use a cake scraper to smooth out the sides. Decorate as desired.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store 6 Inch Carrot Cake covered for up to 5 days in the fridge.
- Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.
This Carrot Cake was Amazing with its rich flavor and moist texture.
Thank you so much, Lori!