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Carrot Cake for One
Nb persons: 2
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| Five-Minute Carrot Cake (Can be sugar-free!) One of my Single-Lady Recipes. | |
| 1/4 cup | spelt flour, (or white flour, or Arrowhead Mills gf) |
| 1/2 tsp | cinnamon |
| 1/8 tsp | pumpkin pie spice, (optional) |
| 1/4 tsp | baking powder |
| 1/8 tsp | baking soda |
| 1/8 tsp | salt |
| 1/2 “egg” of choice (I used 1/2 tsp ener-g, but 2 tsp flaxmeal would also work. If you must, you can omit completely. It just won’t rise as well.) | |
| 1.5 tablespoons | xylitol or brown sugar, (coconut or white sugar will also work) |
| 1 packet | NuNaturals stevia, (or 1 more tablespoon sugar or xylitol) |
| 1/3 cup | canned carrots, drained, (or steamed carrots, peeled) (for a variation, sub with 1/4c pureed pumpkin) (60g) |
| 1 tablespoon | milk of choice |
| 1 tablespoon | oil or more milk of choice |
| 1/4 tsp | pure vanilla extract |
In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves 1-2.
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(By extremely-popular demand, I finally learned how to include Weight Watcher points.)
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