Individual Dessert: Carrot Cake with Cream Cheese Frosting

Cream cheese frosting is #1 in my book. Paired with a carrot cake batter that’s mixed with pineapple and coconut = the perfect little “treat yourself” dessert when you NEED cake but it’s 11PM and nothing is open. Or in my case, 11AM and you listened to a screaming child all night. Either way, enjoy and indulge!


You’ll Need:

1/3C flour

1/2 tsp baking powder

1tsp coconut flakes

1/2tsp cinnamon

1/8tsp ginger or nutmeg

1 egg yolk

1T canned pineapple

1 carrot, grated

1/4C brown sugar

1/2tsp vanilla extract

2T apple sauce

Make It:

1-Preheat oven to 350*F. Mix your dry ingredients – flour through nutmeg. Add remaining ingredients and stir well to combine.

2-Pour into two buttered ramekins or one big one. Bake at 350*, 30 mins. Let cool for a minimum of 15 mins. Ice with the frosting below once cooled.


Cream Cheese Frosting:

2T cream cheese, softened

1T butter, softened

1/4tsp vanilla extract

1/2C powdered sugar

Smash the cream cheese & butter. Add vanilla and a bit of the powdered sugar. Taste. Add more sugar as needed. Frost mini cake, add walnuts and enjoy!


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