#nocreamcheese
#nofrosting
#easterbakes
Some carrot CUPcakes or pudding in egg shaped glass containers could've fit the Easter theme perfectly.
I really wanted to bake that night. I didn't want to make much. I wanted to use what I have at home. So, a spontaneous mini carrot cake happened instead.
I planned to satisfy my baking itch, then get cream cheese for frosting on the following day. But the cake didn't turn out exactly moist and to my liking, so I left it as is.
My mom liked it. It tasted healthy and plain. Try this recipe out anyways.
It's a rather guilt-free treat.
6" Carrot Cake
recipe adapted from Dessert For Two
1/4 cup canola oil
1/8 cup sugar* reduced
1 large egg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup packed grated carrot (from 1 small carrot)
1/2 cup flour
1/2 tsp baking powder
1/4 cup chopped walnuts
Frosting:* skipped
3 ounce block of cream cheese, softened
2 tablespoons butter, softened
6 tablespoons powdered sugar
¼ teaspoon vanilla
1. Line 6" round cake pan. Preheat oven to 350F.
2. In medium bowl, beat together with electric mixer canola oil and sugar. Beat very well, about 1 minute.
3. Add egg, cinnamon and vanilla and beat another 30 seconds.
4. Beat in the carrot for about 15 seconds--you want it to break up a bit so it stains the batter orange.
5.Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix.
6. Stir in walnuts.
7. Pour batter into pan, bake for 20 minutes. Test for doneness with a toothpick before removing from the oven--moist crumbs clinging to the toothpick is ideal.
8. Allow cake to cool completely on a wire rack.
Frosting:* skipped
To make the frosting, ensure all ingredients are room temperature. Beat together everything with an electric mixer until light and fluffy. Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake. Garnish with walnuts. This cake tastes even better if allowed to sit one day (in the fridge) before serving.
Taste: 3 stars out of 5
reduced the sweetness, rather plain/mild
Texture: 3 stars out of 5
holds together well, light and crumbly, muffin-like
recipe adapted from Dessert For Two
1/4 cup canola oil
1/8 cup sugar* reduced
1 large egg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup packed grated carrot (from 1 small carrot)
1/2 cup flour
1/2 tsp baking powder
1/4 cup chopped walnuts
3 ounce block of cream cheese, softened
2 tablespoons butter, softened
6 tablespoons powdered sugar
¼ teaspoon vanilla
1. Line 6" round cake pan. Preheat oven to 350F.
2. In medium bowl, beat together with electric mixer canola oil and sugar. Beat very well, about 1 minute.
3. Add egg, cinnamon and vanilla and beat another 30 seconds.
4. Beat in the carrot for about 15 seconds--you want it to break up a bit so it stains the batter orange.
5.Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix.
6. Stir in walnuts.
7. Pour batter into pan, bake for 20 minutes. Test for doneness with a toothpick before removing from the oven--moist crumbs clinging to the toothpick is ideal.
8. Allow cake to cool completely on a wire rack.
To make the frosting, ensure all ingredients are room temperature. Beat together everything with an electric mixer until light and fluffy. Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake. Garnish with walnuts. This cake tastes even better if allowed to sit one day (in the fridge) before serving.
 |
| Coarsely grated carrot |
 |
| Mixing in my walnuts |
 |
| Mini cake |
 |
| Turned out denser than I wanted |
reduced the sweetness, rather plain/mild
Texture: 3 stars out of 5
holds together well, light and crumbly, muffin-like
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