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Carrot Cake in small pans

Submitted by: JustRightMenus


I have 2 six-inch cake pans. This recipe has been modified from the full version ( http://www.justrightmenus.com/recipe.php?id=121 ) so it's just the right size for the smaller pans.  

Servings: 6

Categories: cake, dessert


10 oz grated carrots

2/3 c. raisins

2/3 c. chopped walnuts


Group A

1 2/3 c. flour

1 1/3 tsp. baking powder

2/3 tsp. baking soda

2/3 tsp. cinnamon

1/3 tsp. salt


Group B

1 tsp lemon zest (grated peel of 1/2 lemon +/-) - - I often omit this b/c I don't keep fresh lemons on hand. 

1 tsp lemon juice

2 tsp orange juice

1 tsp orange zest

Group C

2/3 c. butter

2/3 c. sugar




Beat 1/2 pack of softened cream cheese together with half of one container of store-bought cream cheese frosting. Add 1/2 tsp vanilla also.



 Preheat oven to 350°.

Grease and flour two 6" cake pans

Cream together Group C, beating eggs in one at a time once butter and sugar are mixed.

Mix together Group A. 

Mix together Group B. 

Alternately beat A and B into Group C (that is, add a bit of A to the bowl w/ C in it, mix it in, then add a bit of B ... repeat until all A & B are mixed into C).

Stir in grated carrot, walnuts, and raisins. 

Pour mixture into the prepared bundt cake pan, and bake for 30 minutes.


After baking, allow the cake to cool one hour while in the pan. Then remove from pan and cover so it will retain its moisture. Be sure cake is entirely cooled before frosting.