Carrot Cake

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Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 278kcal

Ingredients

Cake

  • 1/4 cup All-purpose flour
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Baking powder
  • pinch Salt
  • 1 Egg
  • 1 tsp Avocado oil
  • 1/4 cup Sugar
  • 1/2 cup Carrots grated (heaping)
  • 2 tbsp Walnuts roughly chopped
  • Nonstick spray

Frosting

  • 1 tbsp Cream cheese softened at room temperature
  • 2 tbsp Powdered sugar
  • 1/2 tsp Vanilla extract
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees. Combine the flour, cinnamon, baking powder, and salt in a large bowl. In a separate bowl, whisk the egg, oil, and sugar until fully combined. Slowly fold the flour mixture with the egg mixture and stir a few times (like 5 or less around the bowl). Fold in the carrot and walnut.
  • With nonstick spray, lightly grease a small baking vessel, ramekin, or muffin tin. Scoop the batter into the baking vessel. Bake for 15 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool before icing.
  • For the frosting, blend the cream cheese, powdered sugar, and vanilla until smooth.
  • Spread the icing on and portion before serving.

Nutrition

Calories: 278kcal | Carbohydrates: 49g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 130mg | Potassium: 162mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5563IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg

Carrot Cake

No ratings yet
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 278 kcal

Ingredients
 
 

Cake

  • 1/4 cup All-purpose flour
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Baking powder
  • pinch Salt
  • 1 Egg
  • 1 tsp Avocado oil
  • 1/4 cup Sugar
  • 1/2 cup Carrots grated (heaping)
  • 2 tbsp Walnuts roughly chopped
  • Nonstick spray

Frosting

  • 1 tbsp Cream cheese softened at room temperature
  • 2 tbsp Powdered sugar
  • 1/2 tsp Vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees. Combine the flour, cinnamon, baking powder, and salt in a large bowl. In a separate bowl, whisk the egg, oil, and sugar until fully combined. Slowly fold the flour mixture with the egg mixture and stir a few times (like 5 or less around the bowl). Fold in the carrot and walnut.
  • With nonstick spray, lightly grease a small baking vessel, ramekin, or muffin tin. Scoop the batter into the baking vessel. Bake for 15 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool before icing.
  • For the frosting, blend the cream cheese, powdered sugar, and vanilla until smooth.
  • Spread the icing on and portion before serving.

Nutrition

Calories: 278kcalCarbohydrates: 49gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 89mgSodium: 130mgPotassium: 162mgFiber: 1gSugar: 35gVitamin A: 5563IUVitamin C: 2mgCalcium: 65mgIron: 1mg
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