Carrot Cake (for two)
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
2
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Calories
4577 kcal
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Course
Dessert
Carrot Cake (for two)
Description
Carrot Cake (for two) offers a moist, spiced cake made with grated carrot folded into a batter combining flour, baking powder, cinnamon, nutmeg, and optional ground ginger. The batter is divided between two small ramekins and baked until a toothpick comes out clean, producing individual cakes with a tender crumb. The inclusion of warm spices and fresh carrot adds subtle sweetness and moisture throughout the cakes.
The frosting is a classic cream cheese blend of softened cream cheese, butter, vanilla extract, and powdered sugar whisked until smooth. Once the cakes have cooled, the frosting is applied to provide a creamy and mildly tangy contrast. This recipe is suitable for a quiet serving for two, avoiding leftovers while still providing the richness of a traditional carrot cake experience.
If small ramekins are unavailable, the cakes can alternatively be baked in a muffin tin.
Ingredients
CAKE
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger (optional) $0.02
- 1 egg yolk only) $0.19, large
- 1/4 cup brown sugar
- 1/4 tsp vanilla extract
- 2 Tbsp vegetable oil
- 1 carrot medium
FROSTING
- 1 oz cream cheese
- 1 Tbsp butter
- 1/4 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
- Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, brown sugar, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
- Coat two small (6oz.) ramekins with non-stick spray, then divide the batter between the two. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, place the cream cheese, butter, and vanilla extract in a bowl and allow them to come to room temperature. Once room temperature and soft, whisk with a fork until smooth. Stir in the powdered sugar a little at a time until it is all incorporated.
- Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!
Notes
- If small ramekins are not available, use a muffin tin to bake the carrot cakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 4577 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 457.7kcal | 23% |
| Carbohydrates | 48.05g | 16% |
| Protein | 6.55g | 13% |
| Fat | 27.55g | 42% |
| Sodium | 538mg | 22% |
| Fiber | 1.8g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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