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Carrot Cake with Cream Cheese Frosting for ONE

Fluffy and tender carrot cake filled with cinnamon and pecans. The cake is topped with cream cheese frosting and garnished with more nuts, the perfect baked treat for one.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Cake, Celebration, Cupcake, Dessert, tea time
Cuisine American
Servings 1 person

Equipment

  • Mixing bowls
  • Grater
  • Spatula
  • Whisk
  • 4 inch baking tin
  • Baking paper

Ingredients
  

Cake -

  • 2 tbsp oil/melted butter
  • 2 tbsp milk
  • 2 tbsp yogurt
  • 1 tsp vanilla
  • 2 tbsp brown sugar
  • 4 tbsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon powder
  • Pinch of salt
  • 3 tbsp raw carrots grated
  • 2 tbsp pecans

Frosting -

  • 1 tbsp butter
  • 1 tsp vanilla
  • 4 tbsp icing sugar
  • 3 tbsp cream cheese fridge cold

Garnish -

  • More pecans

Instructions
 

  • We start by grating the carrot and setting that aside.
  • Preheat the oven to 180℃ and line your baking tin by brushing with oil and lining it with baking paper.
  • In a mixing bowl add the oil, milk, yogurt, vanilla and stir together. Add the sugar and stir until dissolved.
  • Add the flour, baking powder, baking soda, cinnamon powder, pecans, shredded carrots and fold together until combined.
  • Pour into the prepared tin and bake for 20 mins until risen, golden and tooth pick inserted into the center comes out with moist crumbs. Let it cool before you frost it.
  • To make the cream cheese frosting we need to whisk the butter until it is pale and fluffy. Add icing sugar, vanilla and whisk well until smooth.
  • Add the cream cheese and fold together until combined, do not over mix. Frost the cake however you like and top with more chopped pecans.

Notes

  • Do not over mix the cake batter or else it will get dense and tough once baked.
  • Your carrots need to be grated you cannot use puree or finely chopped carrot here.