budgetbytes4.7
Carrot Cake (for two)
Make just enough carrot cake to make you and a loved one happy. No leftovers to "accidentally" indulge in!
👥 2 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●whisk
- ●grater
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
2
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.
large egg ((yolk only) $0.19)1
3
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
4
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.
5
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.
6
Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!
Nutrition Facts
calories
457.7 kcal
fat Content
27.55 g
serving Size
1 Serving
fiber Content
1.8 g
sodium Content
538 mg
protein Content
6.55 g
carbohydrate Content
48.05 g
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