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Two small ramekins filled with spiced carrot cake and topped with swirls of white cream cheese frosting.

Carrot Cake for Two

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Calories 450 kcal

Ingredients
  

  • 1/2 cup all -purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1 pinch sal t
  • 2 tablespoons vegetable oil
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely grated carrots
  • 2 tablespoons chopped walnuts
  • 2 ounces softened cream cheese
  • 1 tablespoon softened butter
  • 1/2 cup powdered sugar

Instructions
 

  • Preheat oven to 350°F (175°C) and grease two 4-ounce ramekins with butter or cooking spray.
  • In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, ginger, and salt.
  • Add the vegetable oil, egg yolk, and vanilla extract to the dry ingredients and stir until just combined.
  • Fold in the finely grated carrots and chopped walnuts until evenly distributed.
  • Divide the batter equally between the two prepared ramekins.
  • Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the cakes to cool completely on a wire rack.
  • In a small bowl, beat the cream cheese, butter, and powdered sugar until smooth and creamy.
  • Spread the frosting over the top of the cooled cakes before serving.