However, if you don’t like pineapple or if you’re allergic, you can leave it out. Make sure you drain out the liquid before adding to your batter. No need to buy fresh pineapple! Crushed canned pineapple is perfectly acceptable. Personally, pineapple is one of my favorite fruit so of course I’m pro-pineapple.Īdding pineapple to carrot cake isn’t just about flavor preference pineapple plays an important role in keeping your small carrot cake recipe moist. Since you’ll likely have extra buttermilk, check out my leftover buttermilk recipes.įor whatever reason, this carrot cake recipe with pineapple is controversial. They might even secretly be my favorite part. Raisins: Adds a nice burst of sweetness in your small carrot cake.Of course if you’re allergic, leave them out. Walnuts: Adds a much-needed crunchy texture to contrast the soft and tender cake.Coconut: I used sweetened coconut flakes because that’s what’s available in most baking aisles.Pineapple: Use crushed pineapple found in a can.Carrots: It isn’t carrot cake without carrots! I grated mine by hand.Egg: Use one standard large egg at room temperature.You can also substitute whole milk with lemon juice or vinegar. Buttermilk: Acidity needed so the baking soda reacts.With all of the different mix-ins going on, you won’t notice the butter flavor. Don’t have oil? Use an equal amount of melted butter. Vegetable oil: A neutral oil used for fat.Brown sugar: Using brown sugar in addition to white sugar means the carrot cake will be extra moist.Sugar: Adds sweetness to the batter as well as helps with browning. Baking soda: Reacts with the buttermilk so the cake rises.Cinnamon, nutmeg, and clove: Spices to flavor your cake.Flour: Thickens the batter so you have a nice structured cake when baking.To make your 6 inch carrot cake recipe, you’ll need the following ingredients: My small carrot cake recipe is baked in a 6 inch cake pan (affiliate link), making it a carrot cake for two.ĭon’t have a 6 inch pan? Make my small batch Carrot Cake Cupcakes with pineapple in a muffin pan. If you don’t like cream cheese, you can also use my small batch buttercream. To top it all off, I decorated it with small batch cream cheese frosting.Īlthough to be honest, I enjoyed my recipe for small carrot cake just as much without frosting.Ĭarrot cake is a spice cake with grated carrots, cinnamon, nutmeg, and clove then frosted with homemade cream cheese frosting. This carrot cake for two stays incredibly moist thanks to the vegetable oil, brown sugar, buttermilk, and pineapple. If I’m going to make this for dessert, I’m going to go all in. Regardless of when you make it, this mini carrot cake from scratch is all decked out with pineapple, coconut, raisins, and walnuts. Or make it on a random Tuesday because you love carrot cake that much. Or perhaps someone’s birthday is coming up and they absolutely love carrot cake from scratch. If you serve it for Easter, check out my Easter dinner for two menu to help you with planning your dinner.īut it’s certainly not restricted to one holiday! For example, some people who don’t like small pumpkin pie make it as dessert for their Thanksgiving dinner for two. I often think of carrot cake as an Easter dessert because carrots = rabbits = Easter bunny. Since you absolutely love my small cake recipes, up next on my list is this Small Carrot Cake recipe. Hard to believe we’re getting closer to Easter! January felt like it took 24 weeks while February only took about 2 weeks. Though if you don’t mind some powdered sugar lumps, by all means, skip sifting.īonus tip: This is quite a lot of powdered sugar to sift, so I like to use a fine-mesh strainer to sift the sugar over a flexible cutting board so I have more space to work with and can sift the sugar more quickly.This Small Carrot Cake recipe with pineapple and coconut is a super moist 6 inch carrot cake from scratch decorated with homemade cream cheese frosting. Lumpy powdered sugar can also lead to lumpy frosting. If you add powdered sugar before the butter and cream cheese are smooth, you might end up with lumps of cream cheese in your frosting that you won’t be able to get rid of.Ģ. If your butter and cream cheese aren’t mixing nicely, stop beating and let them sit for another 10-15 minutes before trying again. Start with truly room temperature butter and cream cheese and beat them until smooth before adding the powdered sugar. There are two secrets to getting a perfectly smooth and silky cream cheese frosting:ġ. It’s rich, tangy, and everything you could possibly want from a cream cheese frosting. Cream cheese frosting for carrot cake is a must, and this carrot cake has some really good cream cheese frosting to top it off.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |