Baby Carrot Cakes for 2 Recipe

Name: Baby Carrot Cakes for 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup plus 2 tablespoons all-purpose flour; ¼ cup plus 2 tablespoons buttermilk; ¼ cup vegetable oil; yolk of 1 large egg; ½ teaspoon vanilla extract; ¼ cup sugar; ½ teaspoon baking soda; ¼ teaspoon salt; ½ teaspoon ground cinnamon; ½ cup grated carrot; 2 tablespoons raisins; 2 tablespoons chopped pecans or 2 tablespoons walnuts; 2 tablespoons sweetened flaked coconut; 2 tablespoons crushed pineapple, well drained

Servings: persons

¾ cup plus 2 tablespoons all-purpose flour
¼ cup plus 2 tablespoons buttermilk
¼ cup vegetable oil
yolk of 1 large egg
½ teaspoon vanilla extract
¼ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup grated carrot
2 tablespoons raisins
2 tablespoons chopped pecans or 2 tablespoons walnuts
2 tablespoons sweetened flaked coconut
2 tablespoons crushed pineapple, well drained

1
Place a rack in the center of the oven and preheat oven to 350F
2
Grease the pans and lightly dust them with flour, tapping out the excess; set aside.
3
Place the buttermilk, oil, egg yolk, and vanilla in a small bowl and stir to mix.
4
Place the flour, sugar, baking soda, salt, and cinnamon in a medium-size mixing bowl and whisk to blend well.
5
Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
6
Fold in the carrots, raisins, nuts, coconut and pineapple, if using.
7
Spoon the batter into the prepared pans, dividing it evenly between them.
8
Bake the cakes until a toothpick inserted in the center of one comes out clean, 37 to 39 minutes.
9
Transfer pans to a wire rack to cool for 10 minutes.
10
Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes.
11
Place the cakes upright on the rack and let them cool completely.
12
(The cakes can be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days).

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¾ cup plus 2 tablespoons all-purpose flour, ¼ cup plus 2 tablespoons buttermilk, ¼ cup vegetable oil, yolk of 1 large egg, and more.

Yes, Baby Carrot Cakes for 2 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baby Carrot Cakes for 2

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