Sometimes an entire cake is a bit much - especially if you have a small family or want ‘just a taste’. So along came the mug cake… and just about everyone agrees that is a mistake. Cake in a microwave - just tastes like sweet scrambled egg.
So here is our ‘Carrot Cake For Two Recipe’ - just enough for a taste, and not so much that you’re eating it all week. Or feeling horrible because you ate a full size cake in one sitting.
Yields 1 6" cake.
Ingredients:
Cake:
¼ cup (60 mL) canola oil
½ cup (125 mL) sugar mix white & brown
1 large egg
½ tsp (2 mL) cinnamon
½ tsp (2 mL) nutmeg
¼ tsp (1 mL) allspice
½ tsp (2 mL) pure vanilla extract
¼ cup (60 mL) packed grated carrot (from 1 carrot)
½ cup (125 mL) flour
½ tsp (2 mL) baking powder
¼ cup (60 mL) chopped pecans
Icing:
3 oz (85g) block of cream cheese, softened
2 Tbsp (30 mL) butter, softened
6 Tbsp (90 mL) powdered sugar
¼ tsp (1 mL) pure vanilla extract
Method:
Preheat the oven to 350°F (180ºC)
Grease a 6” round cake pan with butter.
Beat together the canola oil and sugar.
Add the egg, cinnamon, nutmeg, allspice and vanilla and beat another minute.
Beat in the carrot until well combined.
Combine the flour and baking powder then stir into the carrot mixture until just combined.
Do not overmix.
Stir in the pecans at this point or save them for the icing… up to you.
Pour the batter into the pan, and bake for about 25 minutes.
Test for doneness with a toothpick before removing from the oven; moist crumbs on the toothpick is what you are looking for.
Allow the cake to cool completely on a wire rack before icing it.
Icing:
Cream together everything until light and fluffy.
So here is our ‘Carrot Cake For Two Recipe’ - just enough for a taste, and not so much that you’re eating it all week. Or feeling horrible because you ate a full size cake in one sitting.
Yields 1 6" cake.
Ingredients:
Cake:
¼ cup (60 mL) canola oil
½ cup (125 mL) sugar mix white & brown
1 large egg
½ tsp (2 mL) cinnamon
½ tsp (2 mL) nutmeg
¼ tsp (1 mL) allspice
½ tsp (2 mL) pure vanilla extract
¼ cup (60 mL) packed grated carrot (from 1 carrot)
½ cup (125 mL) flour
½ tsp (2 mL) baking powder
¼ cup (60 mL) chopped pecans
Icing:
3 oz (85g) block of cream cheese, softened
2 Tbsp (30 mL) butter, softened
6 Tbsp (90 mL) powdered sugar
¼ tsp (1 mL) pure vanilla extract
Method:
Preheat the oven to 350°F (180ºC)
Grease a 6” round cake pan with butter.
Beat together the canola oil and sugar.
Add the egg, cinnamon, nutmeg, allspice and vanilla and beat another minute.
Beat in the carrot until well combined.
Combine the flour and baking powder then stir into the carrot mixture until just combined.
Do not overmix.
Stir in the pecans at this point or save them for the icing… up to you.
Pour the batter into the pan, and bake for about 25 minutes.
Test for doneness with a toothpick before removing from the oven; moist crumbs on the toothpick is what you are looking for.
Allow the cake to cool completely on a wire rack before icing it.
Icing:
Cream together everything until light and fluffy.
Category
🛠️
Lifestyle