One of my favorite hobbies is to cook, must be part of my Italian background because I love to see people eat. Mangia, Mangia, as my grandmother would say. It was never much of a problem with four men in the house – there was always someone happy to eat. Now, there are two of us in the house and the cooking presents a bit more of challenge, you see I am used to cooking…a lot (again, the Italian coming through). It’s difficult to figure out how to just make dinner for two, day after day.
We have had our share of good meals and our share of popcorn or PBJ for dinner when neither of us could seem to decide what we should do about that meal. I think, however, that I am coming around. Over the weekend, we felt like carrot cake, knowing full well that we couldn’t eat a whole carrot cake even if we spaced it out over days (carrot cake day #1 is great, day #2 is good, day #3 really, carrot cake again?) so I figured out that I would make a small carrot cake. I searched around and I found a recipe for a small carrot cake but it required a 6 inch cake pan. I searched around in the hopes that I could find something that I could use but not 6 inch cake pan or anything close to it. So I figured I would work with what I had, ramekins and make little carrot cakes – two of them.
They came out resembling little muffins, I cut off the raised tops to flatten them to look more like cakes, then cut each cake in half so there were two layers. The recipe called for a maple cream cheese frosting which was spread on top of one “layer” and then iced on the whole cake–it was delicious! Two little individual carrot cakes for dinner earlier this week.
The recipe was adapted from Betty Crocker’s website. I omitted raisins and walnuts which could certainly be added as you desire.
- 1/4 all-purpose flour
- 1/4 teaspoon baking powder
- Pinch salt
- Pinch ground ginger
- Pinch ground cinnamon
- Pinch ground nutmeg
- 1 egg white
- 2 tbs packed light brown sugar
- 2 tbs canola oil
- 1 1/2 tps milk
- 1/4 tsp vanilla
- 1/3 cup packed grated carrot ( 1 carrot)
Maple-Cream Cheese Frosting
- 2 oz cream cheese, softened
- 1 tbs unsalted butter, softened
- 1/3 cup powdered sugar
- 2 tps maple syrup
- Preheat oven to 350°F
- Spray 2 (6-oz) ramekins with cooking spray.
- In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots.
- Divide batter evenly between ramekins. Set ramekins on baking sheet and place in oven. Bake 17 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. Level cake layers with a serrated knife.
- For frosting, in small bowl, beat together cream cheese and butter until blended. Beat in powdered sugar and maple syrup until smooth.
- Fill and frost layers with maple-cream cheese frosting.