Toaster Oven Carrot Cake
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Toaster Oven Carrot Cake
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This toaster oven carrot cake is packed full of pineapple, pecans, and currants and topped with a simple lemon glaze. This is the perfect dorm food!
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Ingredients
For cake:
- 1 cup all-purpose flour
- ⅓ cup brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 large egg
- ¾ cup buttermilk
- 2 tablespoons vegetable oil
- ⅓ cup coarsely chopped pecans
- ¾ cup grated carrots
- ¼ cup crushed pineapple well drained
- ¼ cup shredded coconut
- ¼ cup currants
For lemon glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
For cake:
- Preheat the toaster oven to 325 degrees F and spray 4 (6-ounce) ramekins with non-stick baking spray.
- Whisk together the all-purpose flour, brown sugar, baking soda, and cinnamon together in a large mixing bowl.
- In a separate small bowl, whisk together the egg, buttermilk, and vegetable oil.
- Add the liquid ingredients into the dry ingredients and stir just until mixed.
- Fold in the pecans, carrots, pineapple, coconut, and currants and stir until mixed in.
- Divide the batter among the 4 prepared ramekins.
- Bake for 40 minutes or until a toothpick comes out clean when tested.
- Let the cakes cool completely and remove them from the ramekin.
- Drizzle the glaze over the cakes and let sit for 5 minutes to let the glaze harden.
For glaze:
- Shortly before glazing, whisk together all ingredients. If the glaze is too thick add more lemon juice, if the glaze is too thin add more powdered sugar.
Nutrition Information
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Serving
1serving
Calories
424kcal
(21%)
Carbohydrates
92g
(31%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Trans Fat
0.05g
Cholesterol
51mg
(17%)
Sodium
380mg
(16%)
Potassium
370mg
(11%)
Fiber
4g
(16%)
Sugar
32g
(64%)
Vitamin A
4173IU
(83%)
Vitamin C
10mg
(11%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 92g | 31% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 51mg | 17% |
| Sodium | 380mg | 16% |
| Potassium | 370mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 4173IU | 83% |
| Vitamin C | 10mg | 11% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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