Small Carrot Cake with Caramel-Cream Cheese Frosting

Step 1

Preheat the oven to 350, and line a 8x8-inch square pan with parchment paper on all sides (see photo for reference).

Step 2

In a large bowl, stir together with a wooden spoon (do not use a mixer) the oil and sugar. Add the eggs, vanilla, pineapple and carrots.

Step 3

In a separate bowl, stir together the flour, baking powder, baking soda, and cinnamon.

Step 4

Sprinkle the dry ingredients over the wet, and stir until combined.

Step 5

Pour the batter into the prepared pan, and bake for 33-36 minutes, until nicely golden brown and starting to pull away from the edges.

Step 6

Let the cake cool--it will slightly sink in the middle, but it's fine.

Step 7

As the cake cools, whip together the frosting: melt the caramel bits in the microwave with a splash of water. Set aside.

Step 8

With an electric mixer, beat the cream cheese and powdered sugar until light and fluffy. Stir in the caramel and vanilla.

Step 9

Frost the cake with the caramel cream cheese frosting, and serve.