Carrot Cake for One
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A small carrot cake baked in a ramekin and topped with cream cheese frosting.
Ingredients
Cake
- ¼ cup sugar
- 2 tablespoons butter melted
- 1 large egg yolk
- ⅛ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon milk
- ¼ cup grated carrots
- 1 tablespoon chopped pecans (optional)
Cream cheese frosting
- 1 ounce cream cheese softened
- 1 tablespoon butter softened
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
Equipment
- mixing bowl
- hand mixer
Directions
- Heat the oven to 350°F and butter a 10-ounce ramekin.
- In a bowl, beat the sugar, melted butter, egg yolk, and ⅛ teaspoon of vanilla for about 45 seconds, until smooth.
- In another bowl, stir together the flour, baking powder, cinnamon, and salt. Mix it into the wet ingredients, then stir in the milk. Fold in the carrots and the pecans, if using.
- Spoon the batter into the ramekin and bake for 20 to 23 minutes, until a toothpick in the center comes out clean. Let it cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Beat in the powdered sugar and ¼ teaspoon of vanilla.
- Spread the frosting over the cooled cake.
Nutrition
Serving: 250g | Calories: 924kcal | Carbohydrates: 110g | Protein: 9.7g | Fat: 51g | Saturated Fat: 30g | Trans Fat: 1.7g | Cholesterol: 371mg | Sodium: 817mg | Potassium: 218mg | Fiber: 1.8g | Sugar: 83g | Vitamin A: 6329IU | Vitamin C: 1.6mg | Calcium: 170mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolk counted as raw egg yolk (one large yolk 17 g), milk counted as whole milk. Brands and portions vary, so use it only as an approximation.