Carrot Bento Cake (4-inch)

Prep: 30 min | Bake: 20 min | Serves: 2-3  

Ingredients

*Cake:*  

- 80g all-purpose flour  

- 60g grated carrots (packed)  

- 50g brown sugar  

- 1 egg  

- 30ml vegetable oil  

- ¼ tsp cinnamon  

- ¼ tsp baking powder  

- 20g chopped walnuts (optional)  

- ¼ tsp vanilla extract  

*Frosting:*  

- 100g cream cheese, softened  

- 30g powdered sugar  

- 15g unsalted butter, softened  

*Decoration:*  

- Crushed walnuts  

- Carrot ribbons (optional)  

Instructions

1. *Prepare Cake:*  

   - Whisk flour, baking powder, and cinnamon.  

   - In another bowl, mix egg, sugar, oil, and vanilla.  

   - Combine wet and dry ingredients. Fold in carrots and walnuts.  

   - Pour into 4-inch round pan. Bake at 180°C (350°F) for 18-20 min. Cool completely.  

2. *Make Frosting:*  

   - Beat cream cheese, butter, and powdered sugar until smooth.  

3. *Assemble:*  

   - Slice cake horizontally into 2 layers.  

   - Spread frosting between layers and over top.  

   - Garnish with walnuts. Chill 30 min before serving.  

Tip: For extra moisture, brush layers with 1 tbsp orange juice.