The Simple Recipe You Need: Carrot Cake For Two
Sometimes an entire cake is a bit much - especially if you have a small family or want 'just a taste'.
Today Glen cooks this super moist carrot cake with cream cheese frosting just enough for a taste, and not so much that you're eating it all week. Or feeling horrible because you ate a full size cake in one sitting. Glen bakes this carrot cake for two using the mayonnaise method of emulsifying the egg and oil together first... so this is a mayonnaise carrot cake recipe.

Yields 1 - 6" cake.

Ingredients:
Cake:
60 mL (¼ cup) neutral oil
60 mL (¼ cup) white sugar
60 mL (¼ cup) brown sugar
1 large egg
2 mL (½ tsp) cinnamon
2 mL (½ tsp) nutmeg
¼ tsp (1 mL) allspice
2 mL (½ tsp) pure vanilla extract
125 mL (½ cup) packed grated carrot
125 mL (½ cup) flour
2 mL (½ tsp) baking powder
60 mL (¼ cup) chopped pecans

Icing:
85g (3 oz) cream cheese, softened
30 mL (2 Tbsp) butter, softened
90 mL (6 Tbsp) powdered sugar
2 mL (½ tsp) pure vanilla extract

Method:
Preheat the oven to 180ºC (350°F).
Grease a 6" round cake pan.
Whisk together the egg and oil.
Whisk in the sugars, cinnamon, nutmeg, allspice and vanilla and beat another minute.
Beat in the carrot until well combined.
Combine the flour and baking powder then stir into the carrot mixture until just combined.
Stir in the pecans at this point or save them for the icing… up to you.
Pour the batter into the pan, and bake for about 25 minutes.
Allow the cake to cool completely on a wire rack before icing it.

Icing:
Cream together everything until light and fluffy.



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