Small Batch Carrot Cake

INGREDIENTS

• 1/2 cup all purpose flour
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup canola oil or melted butter
• 1 egg
• 1/2 tsp vanilla
• 2/3 cup carrot grated
• 1/4 cup walnuts finely chopped optional

Cream Cheese Frosting

• 2 oz. cream cheese softened
• 3 Tbsp butter softened
• 1/2 tsp vanilla
• 1 cup powdered sugar
• 1 tsp whipping cream or milk
• 1/4 cup walnuts chopped for garnish on top

DIRECTIONS

1. Grease and flour 6 inch cake pan. Line bottom with wax paper or parchment paper.
2. Preheat oven to 350 degrees F.
3. In a small bowl combine flour, nutmeg, cinnamon, baking soda and salt.
4. In another bowl mix together sugars, oil, vanilla and egg. Add in flour mixture and stir to combine.
5. Fold in grated carrots.
6. Pour batter into prepared pan.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Allow cake to cool in pan on a cooling rack. Remove and frost.

Cream Cheese Frosting

1. Cream together cream cheese and butter until smooth.
2. Add in whipping cream, sugar and vanilla and mix until combined and fluffy.
3. Frost top of cake or the entire cake.
4. Sprinkle with chopped walnuts.

NOTES

• Keep leftover carrot cake in the refrigerator.
• The cake can sit at room temperature prior to serving to warm up.
• Carrot Cake will last in the refrigerator about one week and can be frozen for 2-3 months.