It’s a good thing I’m an internet baker and not an actual baker. I realize that I can’t fulfill orders.
My only motivation for creating a recipe is seeing something I like and going “I’ll eat this 🤤”. Yes the emoji is part of the utterance.
My feed lately has been nothing but 🥕🥕🥕 So many of you have asked for carrot cake too. It was like the universe placing an order.
But somehow I didn’t feel up for it. Every time I started making carrot cake I ended up making more halva and peanut butter cups 🤷♀️
Anyway, I finally got up and did it. And I was wrong. You were right. I didn’t know carrot cake was what I needed. So thank you for that.
Note: Recipe can also make 6-8 cupcakes depending on how big your desired cupcakes are.
Let me know if you give this a try!
Small-batch Carrot Cake
Equipment
- Junior loaf pan or muffin pan
Ingredients
Loaf batter
- 1 flax egg sub 1 egg beaten, or 3 tbsp mashed banana
- 1/2 cup applesauce (120 g) sub mashed banana or pumpkin
- 2 tbsp maple syrup (42 g)
- 1/2 tsp vanilla extract
- 1/2 cup almond flour (56 g) you can use regular/gf flour but i would also add 1 tbsp oil
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/2 cup finely grated carrot (about 50 g)
- 1 tsp baking powder
- 1/4 tsp baking soda omit this if you're using a real egg
- 1 tsp each of ground cinnamon and ginger
- pinch of ground nutmeg and cloves
Topping
- 3 tbsp store-bought frosting (35 g) see recipe notes for how to make a mini-batch at home
- sprinkle of pecans or walnuts
Instructions
- Preheat oven to 350F and grease your pan.
- Mix all wet, whisk together all dry.
- Combine wet and dry by folding (do not overmix). Fold in grated carrot.
- Bake 40 minutes until knife comes out clean (about 20 minutes for muffins).
- Cool completely before adding frosting. Slice and enjoy!
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
- If you’re like me and enjoy something not too sweet but flavorful this loaf is for you. If you want this to satisfy a dessert craving though, add a little extra granulated sweetener.
- Here’s a link to the junior loaf pan I like to use.
- If you want to make a homemade mini-batch frosting, whisk together 1/4 cup powder sugar (30 g) with 1/2 tbsp softened (plant) butter or cream cheese (7 g), drop of vanilla, pinch of salt. Add a tsp of (plant) milk or more powder sugar to bring to the desired consistency. Enjoy!
HI Elif – just finished making this small batch carrot cake. It was simple to put together. The colour of mine is a bit more pale then yours. The flavours are light the cake is moist. I made my own simple frosting with 3 tbsp of cream cheese & 2 tbsp of powdered sugar. A small bit of vanilla and it went really well with the cake, I have been on WW for a couple of years and the point calc is 3 (without the frosting) which is great! Anyway, thanks for the recipe!
I’m so glad you liked this and thank you so much for taking the time to leave this feedback! My pleasure to share!! ❤️
I made the muffin version. It ended up being delicious. I love the fact that they are low-fat. I think that the homemade icing was a great addition!
Hi K, thank you so much for the feedback! i’m so glad the cake and frosting worked well for you, sounds amazing as muffins/cupcakes. enjoy your springtime treat and keep me posted <3