Sometimes an entire cake is a bit much - especially if you have a small family or want ‘just a taste’. So along came the mug cake… and just about everyone agrees that is a mistake. Cake in a microwave - just tastes like sweet scrambled egg.<br />So here is our ‘Carrot Cake For Two Recipe’ - 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.<br /><br />Yields 1 6" cake.<br /><br />Ingredients:<br />Cake:<br />¼ cup (60 mL) canola oil<br />½ cup (125 mL) sugar mix white & brown<br />1 large egg<br />½ tsp (2 mL) cinnamon<br />½ tsp (2 mL) nutmeg<br />¼ tsp (1 mL) allspice<br />½ tsp (2 mL) pure vanilla extract<br />¼ cup (60 mL) packed grated carrot (from 1 carrot)<br />½ cup (125 mL) flour<br />½ tsp (2 mL) baking powder<br />¼ cup (60 mL) chopped pecans<br /><br />Icing:<br />3 oz (85g) block of cream cheese, softened<br />2 Tbsp (30 mL) butter, softened<br />6 Tbsp (90 mL) powdered sugar<br />¼ tsp (1 mL) pure vanilla extract<br /><br />Method:<br />Preheat the oven to 350°F (180ºC)<br />Grease a 6” round cake pan with butter. <br />Beat together the canola oil and sugar. <br />Add the egg, cinnamon, nutmeg, allspice and vanilla and beat another minute. <br />Beat in the carrot until well combined. <br />Combine the flour and baking powder then stir into the carrot mixture until just combined. <br />Do not overmix. <br />Stir in the pecans at this point or save them for the icing… up to you.<br />Pour the batter into the pan, and bake for about 25 minutes. <br />Test for doneness with a toothpick before removing from the oven; moist crumbs on the toothpick is what you are looking for.<br />Allow the cake to cool completely on a wire rack before icing it.<br /><br />Icing:<br />Cream together everything until light and fluffy.
