Microwave Carrot Cake – A small batch

February 13, 2014 at 1:13 pm Leave a comment

carrot cake

Really good flavor with a tender moist texture.

4  4-ounce ramekins or a microwave safe muffin tin, greased

Frosting
1 ounce cream cheese, room temperature
1 tablespoon butter, room temperature
1/4 cup powdered sugar

Combine well and set aside

Cake
1 egg
1/3 brown sugar
1/4 cup oil
1/2 cup flour
1/2 teaspoon vanilla
pinch of salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon dried ginger
pinch of nutmeg
3/4 cup shredded carrot
handful chopped walnuts

Combine all the ingredients, aside from the frosting
fill ramekins

Microwave on High for 2 minutes
then 2 more minutes

Let cool, remove from ramekins, and frost

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Entry filed under: Desserts, For One or Two. Tags: .

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