This 6 inch Small Carrot Cake recipe with pineapple, coconut, walnuts, and raisins is a super moist carrot cake for two from scratch decorated with homemade cream cheese frosting.
Hard to believe we’re a little over a month away from Easter! January felt like it took 24 weeks while February only took about 2 weeks.
Since you absolutely love my 6 Inch Cake Recipes, up next on my list is this Small Carrot Cake recipe.
I often think of carrot cake as an Easter dessert because carrots = rabbits = Easter bunny.
If you do want to serve it for Easter, check out my Easter dinner for two menu to help you with planning.
But it’s certainly not restricted to one holiday! For example, some people who don’t like pumpkin pie make it as dessert for their Thanksgiving dinner for two.
Or perhaps someone’s birthday is coming up and they absolutely love carrot cake.
Or make it on a random Tuesday because you love carrot cake that much.
Regardless of when you make it, this carrot cake from scratch is all decked out with pineapple, coconut, raisins, and walnuts. If I’m going to make this for dessert, I’m going to go all in.
To top it all off, I decorated the outside with my small batch cream cheese frosting. Although to be honest, I enjoyed the cake just as much without frosting.
What is carrot cake?
Carrot cake is a spice cake with grated carrots, cinnamon, nutmeg, and clove then frosted with cream cheese frosting.
My small carrot cake recipe is baked in a 6 inch cake pan (affiliate link), making it acceptable as dessert for two.
Don’t have a 6 inch pan? You can also make my small batch Carrot Cake Cupcakes with pineapple.
How To Make Carrot Cake From Scratch
This cake batter is easier to make than most because you don’t have to worry about creaming the butter and sugar.
With this small carrot cake recipe, you beat together the sugar and liquid ingredients together until smooth. Then you gradually add your dry ingredients.
Once the batter is made, you add your mix-ins catered to your preference.
Your carrot cake is done baking when a toothpick inserted in the center comes out clean.
How do you make a carrot cake for two from scratch moist?
This carrot cake for two stays incredibly moist thanks to the vegetable oil, brown sugar, buttermilk, and pineapple.
The best oil to use in carrot cake is either vegetable or canola, which are both neutral oils.
Can I use butter instead of oil in carrot cake?
Don’t have vegetable oil? Use an equal amount of melted butter. With all of the different mix-ins going on in the batter, the flavor difference of using melted butter is negligible.
Do I have to buy buttermilk? I always throw the rest away!
My store sells a small carton of buttermilk, so I didn’t have to worry about wasting it.
However, if you do find yourself with a quart, check out my leftover buttermilk recipes.
But if you really, really don’t want to buy buttermilk, you can substitute 1/4 cup whole milk with 1 teaspoon lemon juice. Let it sit for 5 minutes or until the milk looks curdled.
Is there pineapple in carrot cake?
For whatever reason, carrot cake with pineapple is controversial. Personally, pineapple is one of my favorite fruit so of course I’m pro-pineapple.
Adding pineapple to carrot cake isn’t just about flavor preference; pineapple plays an important role in keeping your carrot cake moist.
No need to buy fresh pineapple! Crushed canned pineapple is perfectly acceptable. Make sure you drain out the liquid before adding to your batter.
However, if you don’t like pineapple or if you’re allergic, you can leave it out.
Is carrot cake better with walnuts or pecans?
Chopped nuts add a much-needed crunchy texture to contrast the soft and tender cake.
At the end of the day, it doesn’t matter whether you use walnuts or pecans. Can’t decide? Use both!
Of course if you’re allergic to nuts, leave them out as they’re an optional mix-in.
Do I have to use raisins in my carrot cake?
I may not like raisins in my oatmeal cookies, but I do love raisins in my carrot cake!
Raisins add a nice burst of sweetness in your small carrot cake. They might even secretly be my favorite part.
As with the other mix-ins, if you don’t like raisins you can certainly leave them out.
How To Store Carrot Cake
Store unfrosted carrot cake at room temperature in an airtight storage container for up to 3 days.
Store frosted carrot cake in an airtight storage container in the refrigerator for up to 1 week. Let the cake sit at room temperature for 15-30 minutes before serving.
Can you freeze carrot cake?
You can freeze unfrosted carrot cake for up to 6 months. Wrap it in plastic wrap first then place in a freezer bag.
More Small Cake Recipes
Looking for more recipes for small cakes? Check out these easy 6 inch cake recipes:
Small Carrot Cake Recipe
This 6 inch Small Carrot Cake recipe with pineapple, coconut, walnuts, and raisins is a super moist carrot cake for two from scratch decorated with homemade cream cheese frosting.
Ingredients
- 2/3 cup (84 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 1/3 cup (67 grams) granulated sugar
- 2 tablespoons (26 grams) packed brown sugar
- 1/4 cup (59 mL) vegetable oil
- 1/4 cup (59 mL) buttermilk, room temperature (or substitute 1/4 cup whole milk + 1 teaspoon lemon juice)
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup (35 grams) grated carrots (roughly 1-2 carrots)
- 1/4 cup (48 grams) canned crushed pineapple, liquid drained
- 1/4 cup (20 grams) sweetened coconut flakes
- 1/4 cup (26 grams) chopped walnuts
- 1/4 cup (33 grams) raisins
- Small Batch Cream Cheese Frosting (get recipe here)
Instructions
- Preheat oven to 350F/180C. Line the bottom of one 6-inch round cake pan (2 inches deep) with parchment paper then lightly grease with cooking spray.
- In a medium bowl, mix together the flour, cinnamon, baking soda, nutmeg, clove, and salt.
- In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, egg, and vanilla until smooth.
- Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).
- Transfer the batter to the cake pan then bake 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert the cake. Cool completely on a wire rack.
- Make the cream cheese frosting (get the recipe here).
- Place cake on a cake stand or plate. Slide pieces of parchment paper underneath the cake for easy clean up.
- Spread a thin layer of frosting all over the cake, sealing in the crumbs (don't use more than half of the frosting). Refrigerate 15 minutes.
- Finish covering the cake with the remaining frosting. Carefully remove the paper pieces. Refrigerate until frosting is firm. Store the cake covered in the refrigerator for up to 1 week. For best results, let the cake sit at room temperature 15-30 minutes before serving.
Notes
- Don't have a 6 inch pan? You can also make my Small Batch Carrot Cake Cupcakes with pineapple.
- Enjoyed this recipe? Check out my full list of Small Cake Recipes.
- Making this for Easter? Check out my Easter Dinner For Two menu for more recipe ideas.
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Janelle says
I love carrot cake, but my husband does not, so this is perfect! I don’t have a 6-inch cake pan, but I do have a 6-inch ramekin. Do you think that might work if I really watch it?
Carla says
Make sure it’s at least 2 inches deep. The cake takes up most of the pan after it rises during baking (although baking in ceramic may affect the rise due to being a slow heat conductor). You’ll probably need to add extra baking time too, so follow as instructed then bake longer if needed. Important thing is the toothpick should be clean when you test it.
Cheryl says
AweI’m so happy to see a recipe for a small carrot cake. My husband and I never finish all the full-size cakes or pies that I make I intend to try this this weekend thanks for the recipe
Carla says
Wonderful! Let me know what you think of the recipe.
Eva says
So glad you added the metrics! this recipes looks so yummy :)
Carla says
Yes I’ve been adding them to my latest recipes! It’s going to take forever to add them to my past ones, but I appreciate your patience.
merry says
I love carrot cakes but somehow the ones I made never came out that great. However, this time I followed your recipe and I loved the taste. My whole family loved it! Thanks for sharing.
Carla says
Oh wonderful! Glad you enjoyed the carrot cake.
Jacqueline Meldrum says
Your cake looks fabulous. I’ve never added pineapple to carrot cake, but I know I have to now. Sharing this one.
Carla says
You should definitely give the pineapple a try! Let me know if you make the recipe.
Kathryn says
Totally loving this recipe — and especially love that it’s a small batch for when you don’t need a huge cake!
Carla says
Yes! You can still have cake without having to make several layers.
Angela says
What a great recipe. I love the addition of the pineapple. Makes it so moist and gives it such a great flavor.
Carla says
Glad you enjoyed it!
Zarina says
I love your recipe. Inspired to give this a try . I actually do not like baking but since the Covid started I have had to stay at home a lot more.
Carla says
Let me know what you think if you try it!
Marian Cruz says
Hi Carla!! My daughter is making the recipe right now. We both think the batter is too liquid. Should we worry?
Carla says
How did the cake turn out? The batter will be a bit looser than most cake batters because it uses oil instead of softened butter. Also did you drain your pineapple? There shouldn’t be any extra liquid from that.
Sandra Mill says
Hey Carla! If I doubled the recipe to put it into two 6 inch cake pans, would it still work the same?
Carla says
Yes, it should. I don’t see why not!
Susan Percy says
I made this today for my husband’s birthday. He loves carrot cake and I seldom make it. I actually doubled your recipe so I could make it a 2 layer cake. It was fabulous! Left out the coconut because he doesn’t like it but used all the other add ins. It was moist, tender, wonderfully flavored and not too sweet. Thank you so much for this fantastic recipe. It is going in my recipe box for special treat days.
Carla says
Oh wonderful! Glad that worked out as a two layer cake.
Chris McLaughlin says
I’ve been looking for a small cake. This was perfect. I didn’t have pineapple so a grated the same amount of apple. Other than that the only change I made was plumping the raisins. Thank you so much: this is perfect for our small household.
Carla says
I like the idea of using apple! Glad that worked out for you.
Janet says
I love your concept of making meals for two. It’s not only my Sweet husband and me and these meals are perfect. Don’t have a lot of leftovers and we can have something different every night. Made the carrot cake and it turned out wonderful. Will definitely make that my go to carrot cake recipe.
Carla says
Wonderful! Glad you enjoyed the cake.
Joanne says
This recipe is pure gold!!! I made this for mother’s day and it was a HIT! It was so moist and flavourful, the cream cheese frosting was just perfect! Thanks for posting this recipe :))x
Carla says
Awesome! Glad it was a huge hit.
Andi Houston says
I made this cake this evening. I am not a fan of icing so we just ate it plain with no icing. It was absolutely delicious. Great recipe!
Carla says
This is one of the few cakes I enjoy without eating frosting too. Glad you enjoyed the recipe!
Lucy says
This cake is delicious!!
However My frosting split when I combined the cream cheese, any idea why? ????
I don’t bake much and had never made cream cheese frosting before!
Thank you for a yummy cake xx
Carla says
Glad you enjoyed the cake, but oh no on the frosting! Usually split frosting is related to temperature (kitchen too hot, cream cheese too cold) or overbeating. Also did you use regular full-fat cream cheese or low fat/fat free? Low fat and fat free cream cheeses have a higher liquid content, so they make things more watery.
Blanche says
I made this carrot cake for Thanksgiving it was delicious. It was moist and the cream cheese icing was amazing. You are my go to for desserts and love the small batch recipes. I always have success with all of your recipes. Thank You.
Carla says
Happy you enjoyed the cake!
ingrid says
Good evening. Tonight you are my life saver as I have to make a carrot cake for 4 people. Thank you for all the metrics also, it makes it so much easier. One little question, can I use this same recipe to make cupcakes also?
Carla says
Glad you enjoyed the recipe! Luckily for you, I already have a cupcake recipe: https://www.chocolatemoosey.com/2020/03/21/carrot-cake-cupcakes-small-batch/
Ivona says
Hi there how high above sea level do u live just need to see if I need to make adjustments. Thanks!
Carla says
I live in Pittsburgh, PA, which looks to be 1371 feet.
Sandi Lazzaro says
January 29, 2021
I’m just getting into making 6 inch cakes & this was my best ever. Thank you for the great recipe! I did change a couple of items. I used cake flour instead of all purpose, golden raisins and replaced the three spices with All Spice. I measured all ingredients on my scale by grams. And also made the Cream Cheese frosting. Absolutely delicious, perfect texture & taste.
Victor, NY
Carla says
Happy to hear you enjoyed the carrot cake!
Sherry Weers says
Yummy
Carla says
Thanks!
Julie says
This little cake is amazing !!! And that frosting. Love
Carla says
Thanks for the feedback!
Sherine says
I am SO making this little gem for Easter! Question: if I split it in two to make a small layer cake (because, more frosting in the middle, right?) , how much more frosting would I need? Would 1.5 x the small batch be enough ?
Thank you!
Carla says
I think 1.5x should be enough!
Sherine says
Thank you! I will to snap pictures! 😘
Sherine says
Question: I know you said it would “keep”, but if I make the cake tomorrow, frost it, and keep it hidden in the fridge in a container until Sunday, will it still be moist and tastes fresh? I’m trying to surprise my husband for Easter, and he’s out of the house tomorrow, but the surprise factor is not worth it, if it means the cake will be dense and dry by Sunday.
Carla says
I think it’ll still be fine. Just make sure you cover it really well and serve it at room temperature.
Sherine says
Just made it, while husband was out mowing the lawn. Weighted every ingredient, and made 1.5x frosting. The cake waited 15min in its pan, and is now inverted on a rack and cooling off, hidden away in the guest bedroom (lol). The kitchen smells incredible. I used all the add ons, and even tossed in a quarter cup of mini semi sweet chocolate chips, because, to my husband, a cake isn’t one without some chocolate in it. 🤣
I used 1.5x your small batch cream cheese frosting, with the full cup of confectionner sugar, to which I added 2 Tbsp of light brown sugar, because we love brown sugar in our cream cheese frosting. It’s kind of our thing. 😂
No issues whatsoever, except the cooking time. It took considerably longer than 28, or even 33 minutes for the center to stop wobbling and a toothpick to come out moist but clean. It must have cooked a good 10-12 extra minutes. Some of it was probably accounted by having to open the oven door 4 times to check the cake, but still. The oven was preheated to 350 for a solid half hour prior to putting the cake in, too.
I’m baking in my lower oven all the time, and never had can calibration issues, before, so I’m at a loss. I was wondering if, perhaps, you use a dark cake pan, or have a convection oven? 🤔
I will take pics and let you know how it turns out after I split it in 2 and frost it. 😊
Carla says
Not using a dark pan nor convection oven. I have a regular gas oven. Ovens have a lot of variables, so it’s hard to say. Are you using an oven thermometer to ensure it’s at 350F and not just the using the knob on the oven? I bake mine in the middle of my oven, so low shelf could also be a factor.
Sherine says
Yes, I use an oven thermometer whenever I try a new recipe. Middle shelf as well. However, the gas oven might be what did the trick. I used to have one. When I baked bread in it, I had to increase the amount of steam significantly to get a good crispy baguette crust. Gas ovens generally bake a lot dryer. And you’re absolutely right, that every oven is its own beast!
Next time, I will not even open the door to check before 38minutes. I’ll let you know how that goes. 😘
The unfrosted, cooled, cake is now in the fridge for 30 before I split it. Crossing fingers! 😋
PS: Thank you so much for being so responsive to blog questions. It really did make a difference when you try a new recipe. ❤️
Carla says
Unfortunately I don’t have access to an electric oven to test the difference, which is why I like to include how to tell when it’s done. At least it didn’t overbake? Lol Hope you enjoyed the cake!
Sherine says
The cake was a huuuge success! Half of it was devoured, already!
I used all the add ins, (roasted my walnuts), plus a quarter cup of Callebaut mini semi sweet chocolate chips.
Since I made 2 layers, I made 1.5x of the small cream cheese frosting, with the full cup of confectionner sugar, to which I added 2Tbsp of light brown sugar. I use Plugra European style butter, which, I personally think makes a huge taste difference. I had just enough icing for a generous filling, a thin crumb coat, and a top coat. Per-fect amount!
Thank you SO MUCH for this amazing recipe! 😘 🤗 ❤️
Sherine
Carla says
Wonderful! Glad the frosting worked out for the 2 layers.
Deb says
I told my husband I might make this carrot cake tomorrow and he got a little pouty and said he’d eat some if I made it this afternoon. It’s so easy to throw together, so I did. What a delicious carrot cake and the frosting as well. I used 3/4 cup powdered sugar and it was just right…not too sweet. I have a gas oven that runs lower temp I think, so I baked it 35 minutes and maybe could have even gone a couple more. Still, he scarfed about a fourth of the cake as soon as it was cool and frosted. I got a 6 inch Fat Daddio cake pan just to be able to make this….and now your other small cakes. So perfect for us. What a treat! I plan to blog about it tomorrow.
Carla says
Glad he enjoyed the cake! Do you own an oven thermometer you can hang inside? That way you don’t have to guess about temperature.
annette says
could you cook this cake in an air fryer ???
Carla says
I have not tested this in an air fryer. My guess is you’ll get it cooked through but I have no idea how it’ll affect texture and taste.
Noor says
Made this cake over 10 times and every single time it’s amazing. The best carrot cake I’ve ever made and always get compliments when I make it. Thanks so much for sharing!!
Carla says
Wow definitely a huge compliment! Glad you love the cake recipe.
Susan says
Ohhh! I made this today for my daughter’s visit. Since my only pineapple on hand was rings, I made it into a pineapple upside down carrot cake. It was wonderful. I used about half of the amounts of spices, though and that was plenty for me. I heated the raisins in pineapple juice while I was making it and then used pineapple juice instead of buttermilk, as I knew it was acidic. It was divine. I am going to post it on your Facebook page.
Carla says
Loving the upside down pineapple twist to it! Glad you were able to make the recipe work for what you had on hand.
Brenda says
Just made it, and it didn’t rise…I questioned why there was no baking powder in the ingredients. Very disappointing.
Carla says
Because baking powder isn’t required. What kind of milk did you use?
Brenda says
Buttermilk. I followed the recipe as written .
Carla says
Hmm ok. The reason I asked is the acid would react to the baking soda to make it rise, so I wanted to make sure you kept the acid part in. Check to make sure your ingredients aren’t expired and are measured in US measurements (I see you’re from Canada). Did you make any changes to the ingredients or directions? Were your ingredients especially the egg at room temperature? A cold egg won’t rise as much. Did you make the batter with an electric mixer or by hand? If it’s by hand, there may be less air incorporated. Do you use an oven thermometer? Sometimes the knobs on the oven aren’t accurate, so maybe your oven was colder than 350F.
Carol says
My recipe was really wet – is that normal?
I cooked at 160 because fan forced oven and usually recipes reduce temp. Was that wrong?
Cooked about 36 min.
Does higher heat help to hold up the heavy ingredients?
Recipe is amazing for two thank you.
Carla says
I’ve never used a fan forced oven, so I don’t know how to adjust. Baking the cake at a lower temperature does mess it up, so I’m assuming that’s what happened here.
Jean says
Hi. If I leave out the crashed pineapple will it affect the cake? Do I need to adjust the other ingredients?
Carla says
It’ll be slightly less moist, but the cake should still be plenty moist without it! No need to adjust anything else.