• 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

Frosting

• Mix together cream cheese and butter until smooth
• Add powdered sugar and vanilla and mix until smooth, cream, thoroughly combined
• Spread on cake
• For extra decor ~ Top with any carrot remnants you have from grating