Thursday, May 1, 2014

Mini Carrot Cakes



Remember about two weeks ago when I made that fabulous carrot cake for Easter? Well, these are nearly identical in flavor, but are mini instead of an enormous.

Have you ever really wanted a piece of cake? Not a huge massive slice taken from an equally large party sized cake, but just a little personal piece? Well, your problems are solved! Here is a fantastically delicious mini carrot cake!

Frosting is optional, they are perfect with a light dusting of powdered sugar, as well as being lathered up with gooey frosting. If you do decide on frosting (I did not include a recipe) it can be made by mixing powdered sugar, milk, and vanilla.



Mini Carrot Cakes:

Yield: 2 cakes

Time:
Prep: 10 min
Cook: 20 min
Ready in: 30 min

Oven: 350

Ingredients: 

1/4 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon baking powder

pinch of salt

pinch of nutmeg

3 tablespoons granulated sugar

1/4 cup finely grated carrot

2 tablespoons milk

1 tablespoon vegetable oil

1/4 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. Grease 2 four ounce ramekins.

In a small bowl, mix together dry ingredients. In a separate bowl combine wet ingredients, and pour into dry ingredients. Mix well.

Spoon into prepared ramekins, and bake for about 18-20 minutes until they begin to pull away from the sides of the dish.

Cool slightly, and serve warm with vanilla ice cream, or frosting.

Source: http://thegreenforks.com/single-serving-carrot-cake/

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