Post by wilderness on Apr 22, 2020 8:59:08 GMT -5
Carrot Cake (For Two)-Birdy
2 serving Desserts
Prep Time : 30 mins Cook Time : 30 mins Servings : Servings: 2 Source : Budgetbytes.com
Ingredients
CAKE
1/3 cup all-purpose flour $0.05
1/2 tsp baking powder $0.04
1/4 tsp salt $0.02
1/2 tsp cinnamon $0.05
1/4 tsp nutmeg $0.03
1/8 tsp ground ginger ((optional) $0.02)
1 large egg ((yolk only) $0.19)
1/4 cup brown sugar $0.12
1/4 tsp vanilla extract $0.07
2 Tbsp vegetable oil $0.08
1 medium carrot $0.14
FROSTING
1 oz . cream cheese $0.22
1 Tbsp butter $0.07
1/4 tsp vanilla extract $0.07
1/2 cup powdered sugar $0.13
Directions
Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, brown sugar, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
Coat two small (6oz.) ramekins with non-stick spray, then divide the batter between the two. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes are baking, place the cream cheese, butter, and vanilla extract in a bowl and allow them to come to room temperature. Once room temperature and soft, whisk with a fork until smooth. Stir in the powdered sugar a little at a time until it is all incorporated.
Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!
STEP BY STEP PHOTOS
Begin by preheating the oven to 350 degrees. In a medium bowl, stir together 1/3 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp ground ginger (optional).
In a separate bowl, combine the yolk of one large egg, 1/4 cup brown sugar, 1/4 tsp vanilla extract, 2 Tbsp vegetable oil, and one medium carrot that has been shredded using a large holed cheese grater. Whisk with a fork until evenly combined.
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until they are combined and no dry clumps remain. Try to avoid over mixing.
Coat two small 6oz. ramekins with non-stick spray (or a muffin tin) and divide the batter between the two. Place the ramekins on a baking sheet to make it easier to move them in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, add 1 oz. cream cheese, 1 Tbsp butter, and 1/4 tsp vanilla extract to a bowl. Let them come to room temperature, so they are soft and easy to work with.
It’s easier to whisk the butter, cream cheese, and vanilla together into a paste before adding the powdered sugar. Once you have the soft paste, add the powdered sugar a little at a time until it’s all incorporated.
Ta-da! Now let these cool before adding the icing (or else it will melt and slide off).
Once the cakes are no longer hot-hot (a little warm is okay), slather that delicious icing over top. Oh my.
And enjoy.
Notes
If you don't have small ramekins, these can be baked in a muffin tin.
2 serving Desserts
Prep Time : 30 mins Cook Time : 30 mins Servings : Servings: 2 Source : Budgetbytes.com
Ingredients
CAKE
1/3 cup all-purpose flour $0.05
1/2 tsp baking powder $0.04
1/4 tsp salt $0.02
1/2 tsp cinnamon $0.05
1/4 tsp nutmeg $0.03
1/8 tsp ground ginger ((optional) $0.02)
1 large egg ((yolk only) $0.19)
1/4 cup brown sugar $0.12
1/4 tsp vanilla extract $0.07
2 Tbsp vegetable oil $0.08
1 medium carrot $0.14
FROSTING
1 oz . cream cheese $0.22
1 Tbsp butter $0.07
1/4 tsp vanilla extract $0.07
1/2 cup powdered sugar $0.13
Directions
Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, brown sugar, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
Coat two small (6oz.) ramekins with non-stick spray, then divide the batter between the two. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes are baking, place the cream cheese, butter, and vanilla extract in a bowl and allow them to come to room temperature. Once room temperature and soft, whisk with a fork until smooth. Stir in the powdered sugar a little at a time until it is all incorporated.
Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!
STEP BY STEP PHOTOS
Begin by preheating the oven to 350 degrees. In a medium bowl, stir together 1/3 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp ground ginger (optional).
In a separate bowl, combine the yolk of one large egg, 1/4 cup brown sugar, 1/4 tsp vanilla extract, 2 Tbsp vegetable oil, and one medium carrot that has been shredded using a large holed cheese grater. Whisk with a fork until evenly combined.
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until they are combined and no dry clumps remain. Try to avoid over mixing.
Coat two small 6oz. ramekins with non-stick spray (or a muffin tin) and divide the batter between the two. Place the ramekins on a baking sheet to make it easier to move them in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, add 1 oz. cream cheese, 1 Tbsp butter, and 1/4 tsp vanilla extract to a bowl. Let them come to room temperature, so they are soft and easy to work with.
It’s easier to whisk the butter, cream cheese, and vanilla together into a paste before adding the powdered sugar. Once you have the soft paste, add the powdered sugar a little at a time until it’s all incorporated.
Ta-da! Now let these cool before adding the icing (or else it will melt and slide off).
Once the cakes are no longer hot-hot (a little warm is okay), slather that delicious icing over top. Oh my.
And enjoy.
Notes
If you don't have small ramekins, these can be baked in a muffin tin.
