Make just enough carrot cake to make you and a loved one happy. No leftovers to "accidentally" indulge in!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Total Cost: $1.30 recipe / $0.65 each
Servings: 2
Ingredients
CAKE
1/3cupall-purpose flour $0.05
1/2tspbaking powder $0.04
1/4tspsalt $0.02
1/2tspcinnamon $0.05
1/4tspnutmeg $0.03
1/8tspground ginger(optional) $0.02
1large egg(yolk only) $0.19
1/4cupbrown sugar $0.12
1/4tspvanilla extract $0.07
2Tbspvegetable oil $0.08
1medium carrot $0.14
FROSTING
1oz. cream cheese $0.22
1Tbspbutter $0.07
1/4tspvanilla extract $0.07
1/2cuppowdered sugar $0.13
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!