SINGLE SERVE CARROT CAKE
Makes Two Carrot Cake Cupcakes - perfect for just you or to share!
Cake Batter
* 1 egg yolk
* 1/4 cup packed brown sugar, light or dark
* 1/4 teaspoon vanilla extract
* 2 tablespoons vegetable oil
* 1/2 cup grated carrot, from 1 medium carrot
* 1/3 cup all purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon kosher salt
* 1/2 teaspoon cinnamon
* 1/8 teaspoon nutmeg
Frosting
* 1 ounce cream cheese, softened to room temp, you can use the lines in the wrapper to measure this
* 1 tablespoon salted butter, softened to room temp
* 1/4 teaspoon vanilla extract
* 1/2 cup powdered sugar
1. Preheat the oven to 350 degrees and line two muffin cups with paper liners.
2. Peel the carrot and use a cheese grater to grate the carrot.
3. In a medium bowl, use a fork or rubber spatula to mix together the egg yolk, brown sugar, vanilla, and oil until combined. Mix in the grated carrot.
4. Fold in the flour, baking powder, salt, cinnamon, and nutmeg until just combined.
5. Divide batter among the two muffin cups.
6. Bake in the preheated oven for about 25 minutes, until the carrot cakes are golden brown and when you press the tops they slowly bounce back. You can also use a toothpick to test - there should be moist crumbs only, no wet batter.
7. While the carrot cake cools, mix up the frosting in a small bowl. Stir together the softened butter and cream cheese then stir in the vanilla and powdered sugar.
8. Frost the carrot cakes either using a piping bag or just spooning on top.
9. Enjoy!