Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/4 cup sugar; 2 tbsp butter (melted); 1 egg yolk; 1/8 tsp vanilla extract; 1/4 cup flour; 1/4 tsp baking powder; 1/4 tsp cinnamon; 1/8 tsp ginger; 1/8 tsp nutmeg; 1/8 tsp salt; 1 tbsp milk; 1/4 cup carrots (grated); 1 tbsp nuts (walnut, pecans); 1 tbsp chocolate chips; 1 oz cream cheese (softened); 1 tbsp butter (softened); 1/4 cup powdered sugar; 1/4 tsp vanilla extract

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Carrot Cake

Carrot Cake For One in the oven or the Instant Pot

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings person

Calories 999 kcal

Equipment

Ingredients

Cake

¼ cup sugar
2 tbsp butter melted
1 egg yolk
⅛ tsp vanilla extract
¼ cup flour
¼ tsp baking powder
¼ tsp cinnamon
⅛ tsp ginger
⅛ tsp nutmeg
⅛ tsp salt
1 tbsp milk
¼ cup carrots grated

Optional

1 tbsp nuts walnut, pecans
1 tbsp chocolate chips

Frosting

1 oz cream cheese softened
1 tbsp butter softened
¼ cup powdered sugar
¼ tsp vanilla extract

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Instructions

Preheat oven to 350 ~ If using the Instant Pot, place trivet inside pot and add 1 to 2 cups of water to the bottom depending on the side pot you have
Grease and flour a 10-inch ramekin
With a fork (or hand mixer), whisk together flour, baking powder, salt and spices
In a separate bowl using a fork (or hand mixer), whisk together sugar, butter, yolk and vanilla until smooth
Slowly add the dry to the wet mixing thoroughly between additions
Add the milk and mix until smooth
Fold in the carrots and any additions
Bake in the over for 25-30 minutes
For Instant Pot ~ Cover the ramekin very tightly with a double layer of foil, making sure there are no holes where steam could sneak in. Place ramekin on trivet, lock lid and set to high pressure for 35 minutes, do a quick release when done
Pull cake, remove from ramekin and allow to cool completely