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Moist Carrot Cake Recipe in Ramekins Easy Single-Serve Treat

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Perfectly moist carrot cakes baked in ramekins for charming single-serve portions, topped with luscious cream cheese frosting.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/3 cup (80ml) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (100g) grated carrots
  • Optional: 1/4 cup (30g) chopped walnuts or raisins
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your ramekins or spray them with non-stick cooking spray. Arrange them on a baking sheet for easier handling.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix until smooth.
  4. Add the eggs and vanilla extract to the sugar mixture. Whisk until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can make the cakes dense.
  6. Fold in the grated carrots and any optional mix-ins like walnuts or raisins.
  7. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
  8. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched.
  9. Remove the ramekins from the oven and allow them to cool for 10 minutes before frosting.
  10. While the cakes cool, prepare the cream cheese frosting. Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
  11. Spread or pipe the frosting onto the cooled carrot cakes. Serve immediately or refrigerate until ready to enjoy.

Notes

[‘Grate your carrots fresh for added moisture and sweetness.’, ‘Avoid overmixing the batter to prevent dense cakes.’, ‘Check the bake time early to avoid overbaking.’, ‘Cool cakes completely before frosting to prevent melting.’, ‘Use full-fat cream cheese for the richest frosting.’]

Nutrition

Keywords: carrot cake, single-serve dessert, ramekin cake, cream cheese frosting, moist carrot cake

Find it online: https://atomicbite.com/moist-carrot-cake-recipe-in-ramekins-easy-single-serve-treat/