Carrot Cake For Two Recipe

Step 1. CAKE: Preheat the oven to 350°F. Line a 9 X 2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans on a small …

Rating: 4.8/5(9)

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Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined. Peel the carrot and …

Rating: 4.6/5(28)
Total Time: 1 hr
Servings: 2
Calories: 458 per serving
1. Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
2. Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, brown sugar, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.
3. Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
4. Coat two small (6oz.) ramekins with non-stick spray, then divide the batter between the two. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.

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Instructions. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°. In a medium bowl, beat together with an electric mixer the canola oil …

Rating: 4.4/5(297)
Total Time: 39 mins
Category: Small Cake Recipes to Make 6 Inch Cakes
Calories: 515 per serving
1. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°.
2. In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute.
3. Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds--you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice.
4. Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven--moist crumbs clinging to the toothpick is ideal.

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Preparation. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°F. In a medium bowl, beat together with …

Rating: 5/5(1)

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Mini Carrot Cake for Two Recipe. Adapted from Bon Appetit, September 1999. Ingredients 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon Pinch ground cardamom (optional) 1/2 cup granulated sugar 1 teaspoon finely grated orange zest

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Chef John's Carrot Cake. Rating: 4.65 stars. 69. I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.

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Grease and flour 6 inch cake pan. Line bottom with wax paper or parchment paper. Preheat oven to 350 degrees F. In a small bowl combine flour, nutmeg, cinnamon, …

Rating: 4.9/5(8)
Total Time: 45 mins
Category: Dessert
Calories: 652 per serving
1. Grease and flour 6 inch cake pan. Line bottom with wax paper or parchment paper.
2. Preheat oven to 350 degrees F.
3. In a small bowl combine flour, nutmeg, cinnamon, baking powder and salt.
4. In another bowl mix together sugars, oil, vanilla and egg. Add in flour mixture and stir to combine.

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Make Batter. Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper …

Category: Dessert
Calories: 535 per serving

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This 6 inch Small Carrot Cake recipe with pineapple, coconut, walnuts, and raisins is a super moist carrot cake for two from scratch …

Rating: 4.4/5(87)
Category: Cakes
Cuisine: American
Total Time: 1 hr
1. Preheat oven to 350F/180C. Line the bottom of one 6-inch round cake pan (2 inches deep) with parchment paper then lightly grease with cooking spray.
2. In a medium bowl, mix together the flour, cinnamon, baking soda, nutmeg, clove, and salt.
3. In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, egg, and vanilla until smooth.
4. Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).

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This incredibly easy Small Carrot Cake With Cream Cheese Frosting is a perfect replica of my mom’s potluck favorite. I’ve mentioned on the blog before that we weren’t huge …

Rating: 4.8/5(25)
Total Time: 1 hr 30 mins
Category: Dessert
Calories: 522 per serving
1. Preheat your oven to 350°F. Lightly grease your baking dish.
2. In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
3. In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish.
4. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting, about 45 minutes.

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This easy mini Carrot Cake recipe from scratch is incredibly moist and flavorful with extra creamy cream cheese frosting. It’s packed with carrots, pineapple, applesauce, …

Reviews: 22
Calories: 530 per serving
Category: Dessert
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine the cinnamon applesauce, sugar, and egg.
3. Add the flour, baking soda, baking powder, salt, and cinnamon until just combined. Do not over mix.
4. Stir in the grated carrots, coconut, chopped pecans, vanilla, and crushed pineapple with juice.

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Not too sweet, too dense, oily or spicy as some carrot cakes can be. The frosting is a tried and true basic cream cheese frosting. Easy to mix and …

Rating: 4.8/5(814)
Total Time: 2 hrs
Category: Desserts, Cakes, Holiday Cake Recipes
Calories: 616 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

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Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes …

Rating: 4.5/5(255)
Total Time: 1 hr 5 mins
Category: Dessert
Calories: 440 per serving
1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

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2 days ago · 2 cups all-purpose flour. 3/4 cup white sugar. 1 cup brown sugar. 1 teaspoon cinnamon. 1 teaspoon ground nutmeg. 1 teaspoon mixed spice. 1/2 teaspoon salt. 2 teaspoons baking soda. 4 eggs.

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Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. In

Rating: 5/5(36)
Category: Desserts
Servings: 20
Total Time: 1 hr 30 mins
1. Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt.
2. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil.
3. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
4. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended.

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3.) Now you have 2 options. Either fill the carrot cake batter into two well-greased ramekins or microwaveable containers (you could even use cups - this is a mug cake, after …

Rating: 5/5(60)
Calories: 444 per serving
Category: Dessert
1. Mix your dry ingredients - almond flour, cinnamon, pumpkin spice, baking powder, powdered erythritol and crushed walnut pieces.
2. Add the wet ingredients- grated carrot, egg, melted butter, double / heavy cream.
3. Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 pyrex glass bowl and microwave 5 minutes at 800W (or 6 minutes at 700W).
4. Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol). Decorate with more crushed walnuts and grated carrot. Or eat straight from the ramekin!

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Instructions. Preheat the oven to 350, and spray two 4-ounce ramekins very well with cooking spray. Place the ramekins on a small baking sheet. In a medium bowl, whisk …

Rating: 4.2/5(42)
Total Time: 38 mins
Category: Fancy
Calories: 648 per serving
1. Preheat the oven to 350, and spray two 4-ounce ramekins very well with cooking spray.
2. Place the ramekins on a small baking sheet.
3. In a medium bowl, whisk together the oil, sugar, egg, vanilla, and grated carrots.
4. Next, whisk together the remaining dry ingredients in a small bowl, and add to the wet ingredients. Stir until well-combined.

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Frequently Asked Questions

How long does it take to bake a carrot cake?

In a medium bowl, combine grated carrots and brown sugar. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs until light. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.

Does carrot cake really have carrots?

Why yes, yes they are. If it’s a good carrot cake recipe that is. You can use box mixes that have little flecks of orange resembling something of a carrot but those my friends are simply impostors. A true carrot cake does contain real carrots and they really are the star of the cake.

What are the ingredients in a carrot cake?

Baking and ingredientsEdit. Then, all the dry ingredients; such as flour, grated carrots, baking powder, baking soda, allspice, cinnamon, nutmeg, salt, sugar, brown sugar are typically then mixed together, and the wet are then added to the dry. Many carrot cake recipes have optional ingredients, such as nuts, raisins, pineapple, or coconut.

What does carrot cake taste like?

Carrot cake taste as yummy and delicious as a chocolate cake. However it taste like carrot not yet- carroty , because it consumes grated carrot yet its flavor is of brown sugar,nutmeg and clove.

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