Carrot Cake for Two

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Valentine’s Day. Galentine’s Day. Single’s Awareness Day. Whatever you are celebrating on this peculiar holiday of love, it can always serve as an excuse to treat a special someone or “treat yourself” (which in my opinion is the more enticing option). However I am aware that this day falls fairly early in the year meaning many of us may still be working on our “2017 Health Goals”. Boxes of chocolates, dozens of cupcakes, and trays of brownies… they can all be a bit daunting, dragging down our self-control until its barely holding by a theard.

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Well no fear my sweet craving health fanatics. I am here to support you through your journey with a miniature recipe that can be indulged on this special day without leaving a load of temptation on your kitchen counter that will be teasing you for the rest of the week. These mini carrot cakes are just perfect for two and are honestly quite adorable to look at if I do say so myself. I’ve also tweaked the traditional carrot cake frosting and substituted with greek yogurt that gives this dessert a beautiful tart and pairs lovely with the sweetness of the cake itself.

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Anyways, with that all being said, lets just get to the good stuff. I just have one last question for you-

Would you carrot be my Valentine?

Carrot Cake for Two 

Cake Ingredients:

  • 1/2 cup whole wheat flour
  • 3 Tbsp brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 1 large egg
  • 2 Tbsp almond milk
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 Tbsp coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1 large carrot, shredded
  • 2 Tbsp raisins
  • 2 Tbsp walnuts, chopped

Coconut Greek Yogurt Frosting:

  • 1 container (150 g) Siggi’s Icelandic Coconut Yogurt
  • 2 Tbsp fat free cream cheese
  • 1 Tbsp maple syrup


  1. Preheat oven to 350 degrees F. Grease the bottom and sides of 4 ramekins.
  2. Combine flour, sugar, baking soda, baking powder, salt, and spices. Add egg, almond milk, coconut oil, and vanilla extract and whisk until well combined. Stir in shredded carrots, raisins, and walnuts.
  3. Distribute cake batter evenly among the 4 greased ramekins. Bake for 15 – 20 minutes until cake springs back when touched lightly.
  4. Remove cake from ramekins and transfer to a cooling rack.
  5. Meanwhile combine yogurt with cream cheese and maple syrup and stir until smooth.
  6. Frost each round to create two 2-layered cakes. Top with walnuts for garnish.

One Comment Add yours

  1. chefkreso says:

    Looks so cute and delicious 😄

    Liked by 1 person

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