Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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individual carrot cake

In honor of National Carrot Cake Day, it seems only appropriate to celebrate with one of my all-time favorite desserts.

This recipe, based on my mother’s recipe, is one of the foods that brings me right back to childhood. My mother used to make this cake all the time when I was little and it was so good that we began to serve in my family’s restaurant. I’ve recreated the recipe into a much smaller portion but all of the flavors I remember are still in every little bite.

Cooking spray, for greasing
1/4 cup sugar
3 tablespoons vegetable oil
1/4 teaspoon vanilla extract
1 egg, beaten
1/4 cup plus 1 1/2 teaspoons flour
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
Pinch of salt
1/4 cup plus 2 tablespoons finely grated carrots
2 tablespoons raisins

Cream Cheese Frosting
4 ounces cream cheese, at room temperature
1 tablespoon unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/4 cup plus 1 1/2 teaspoons confectioners’ sugar, sifted

1. Preheat oven to 350ºF. Coat a 4-inch springform pan with cooking spray and place on an aluminum foil-lined baking pan and set aside.
2. In a mixer fitted with paddle attachment, combine sugar, oil, and vanilla. Add slightly less than 1/2 egg (discard remaining egg or save for a later sue) and mix until well combined.
3. In a medium bowl, combine flour, baking soda, cinnamon and salt. Slowly add dry ingredients to wet mixture and combine. Add carrots and raisins and mix until just combined. Transfer mixture to prepared pan and bake for 25-30 minutes (tent with aluminum foil halfway if top is getting too brown). Set aside to cool.
4. Meanwhile, make frosting. Combine cream cheese, butter and vanilla and mix until well combined. Slowly add confectioners’ sugar and mix until incorporated. When cake is cooled, remove from pan and half horizontally in half. Frost inside of cake, close with top half of cake and frost entire outside and top of cake. Chill until ready to serve.

Serves 1-2.

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2 responses to individual carrot cake

  • I will now proceed to envision making this for myslef, hiding it and not showing bf until the plate is bare. oh dear. I’m a fan!

    I will try it… adn soon

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