[Ramekin Series] Ep. 5: Mini carrot cake | Recipe in Description ❤️ 

No one can take my joy of making a wonky small cake 😡 you can’t tell me that’s not adorable (and rustic af).
Ingredients:
Carrot Cake:
1/2 cup of All-purpose flour (APF)
1/2 tsp baking powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 tsp salt
1/2 cup of granulated sugar
1/4 cup of olive oil
1 egg
1/2 cup of grated carrot
Brown sugar cream cheese frosting:
6 tbsp of unsalted butter
140 grams of cream cheese, softened
1 cup of powdered sugar
1 tsp of vanilla extract
1/4 tsp of salt
12 tsp of heavy cream
Procedure:
1. In a bowl, combine your wet ingredients (sugar, olive oil, and egg). Mix it well, then add in your dry ingredients (flour, baking powder, spices, and salt). Only mix until all the ingredients have been incorporated.
2. Add your grated carrots and gently fold it into the mixture. Prepare the ramekin!
3. Preparing the ramekin (12oz): butter the inside of your ramekin and coat it lightly with flour. remove any excess flour. At the bottom add a parchment paper cut into a circle.
4. Pour in the batter about halfway through two ramekins and bake at 350 degrees Fahrenheit for 25 to 30 minutes. Do the toothpick test to know if it’s cooked. Let it completely cool before adding the frosting.
5. For the frosting, brown your butter in a saucepan by continuously mixing it until you see the bottom start to brown. remove from heat and let it cool in the fridge until it solidifies (but still soft).
6. In a bowl, whisk your cream cheese, then add the chilled butter and mix.
7. Add the rest of the ingredients and mix until smooth. Put it over your carrot cake and enjoooy! ❤
#food #easyrecipe #quickrecipe #sweet