Five min carrot cake
(from LC1231’s recipe box)
Source: http://chocolatecoveredkatie.com/2012/04/03/five-minute-carrot-cake-for-one/
Ingredients
- ■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
- ■1/4 cup Mori-Nu silken-firm tofu (regular or lite) (60g) (See nutritional info link below, for substitution notes.)
- ■1/4 cup plus 2 tablespoons cream-cheese-style spread (I recommend Tofutti non-hydrogenated) (90g)
- ■1/2 tsp pure vanilla extract
- ■sweetener of choice (I’d recommend either powdered sugar or powdered stevia—such as Nunaturals. I haven’t tried this with a liquid sweetener and think it would be too runny.)
Directions
-
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.
-
Blend everything together in a small food processor (I used a Magic Bullet). If you’re using this recipe to top cupcakes, I’d recommend frosting them just before serving (or frosting earlier and then storing the cupcakes in the fridge) due to the perishable nature of the ingredients. Leftover frosting can be stored for a few days in the fridge, covered.