Small-batch Carrot Cake
Servings: 6 slices
Calories: 165kcal
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!
Nutrition
Serving: 1slice | Calories: 165kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 103mg | Potassium: 83mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1443IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg