Small Batch Carrot Sheet Cake
This small batch carrot sheet cake is a classic dessert that’s moist, flavorful, and packed with warm spices. This recipe makes a smaller portion, ideal for an 8x8-inch pan or a small round cake, so you won’t have too many leftovers (but honestly, you might wish you did!).
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Equipment
- Cheese Grater
- Measuring Spoons and Cups
- Mixing Bowl
- Small Bowl
- Whisk and spatula
- Cake Pan 8x8
- Parchment Paper
Ingredients
- 2 Eggs
- 1 cup Flour
- 1 tsp Cinnamon
- 3/4 tsp Baking powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 cup Oil Canola oil
- 1/2 cup Applesauce
- 1 1/2 cup Carrots About one and a half carrots.
Instructions
- Preheat your oven to 350F
- Grease your cake pan
- Gather all your ingredients, measure everything then set aside.
- In a mixing bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the shredded carrots, making sure they are evenly distributed.
- Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
Servings: 12 slices