SINGLE SERVE CARROT CAKE 🥕

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SINGLE SERVE CARROT CAKE 🥕 Follow @KathleensCravings for more single serve dessert recipes and grab the recipe below! ⬇️

Ramekin Size - I used one large (10 ounces and ~4 inches wide) ramekin but you can use a bigger ramekin or two smaller ramekins and just adjust the bake time.

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, you can use the lines in the wrapper to measure this
* 1 tablespoon salted butter
* 1/4 teaspoon vanilla extract
* 1/2 cup powdered sugar

1. Preheat the oven to 350°F and grease a large ramekin with butter.
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. Pour the batter into the greased ramekin.
6. Bake in the preheated oven for about 25 minutes, until the carrot cake is golden brown and when you press the top it 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 cake either using a piping bag or just spooning on top.
9. Enjoy!

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