Carrot Cake for One
A single serve carrot cake packed with nuts and spices - how can that not be good?!
Servings: 1
: 607 kcal
Author: Just Jo
For the cake
  • 4 tbsp milk almond is lovely here
  • 1/2 capful of orange extract
  • 1 tbsp rice bran oil veg/canola will do
  • 3 medium sized dried dates finely chopped*
  • 5 pecans finely chopped
  • 1/4 tsp pumpkin pie spice
  • 6 tbsp grated carrot
  • 4 tbsp self-raising flour
For the frosting
  • 2 tbsp cream cheese
  • 1 tbsp double cream
  • 2 tsp maple syrup
  • Dash of lemon extract or lemon zest
  • 1 tsp crushed pistachios to sprinkle
  1. Preheat the oven to 180˚C.
  2. Grease two 250ml ramekins and criss cross two long strips of greaseproof paper across the base so you have handles to get the cakes out - this is crucial as these are soft, tender little cakes.
  3. In a small mixing bowl, measure in all the ingredients in the order they appear.
  4. Mix together to distribute everything evenly and then divide the batter between the prepared ramekins.
  5. Bake for 18-20 minutes until the cakes are just coming away from the sides of the ramekins and a skewer comes out without any raw batter stuck to it when inserted into the centre of the cakes.
  6. Cool in the ramekins for 5-10 minutes then transfer to a rack to cool using the greaseproof handles you made.
  7. When cold, whisk all the frosting ingredients together and taste for sweetness - add more maple syrup (honey is a good sub here if you are a fan) and use half to fill the cakes, half to frost the top. Sprinkle with nuts and serve.
Recipe Notes

* = if your dried dates are very dry, chop them super fine and pour over the milk, orange extract and oil then zap in the microwave for 30 seconds. Give them a good mix and they should soften up in the liquid (you may need a second zap). Just allow it to stand for a few minutes before continuing with the recipe.