Small Batch Carrot Cake Recipe
Small Batch Carrot Cake Recipe
For the Small Carrot Cake
• ½ cup (2 ½ oz / 71 g) all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg, at room temperature
• ⅔ cup (4 oz / 115 g) dark brown sugar
• ¼ cup (2 oz / 57 g) butter, melted
• 1 teaspoon orange zest (optional)
• ½ teaspoon vanilla extract
• ¾ cup (3 oz / 85 g) peeled and finely grated carrots
• ¼ cup (1 ¼ oz / 35 g) toasted, finely chopped walnuts (optional)
Options other than Walnuts or Pecan nuts, will be Pineapple, Raisins or Dessicated Coconut
Cream Cheese Frosting
• ¼ cup (2 oz / 57 g) cream cheese, softened
• 3 tablespoons (1 ½ oz / 42 g) butter, softened
• 1 teaspoon whole milk
• ½ teaspoon vanilla extract
• 1 cup (4 oz / 115 g) powdered sugar, sifted
• 2 tablespoons toasted, finely chopped walnuts, for garnish (optional)
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