This post first appeared on Piping Rock. All content is theirs.
Carrot cake. It’s one of those desserts that you either love or you hate. For those that love it, today is its day of recognition for this favorite. So, it only seems fitting that we make one of these fluffy, vegetable-filled treats. If you’re worried about breaking your resolutions (or the ones you’re redoing because the first set was broken already) have no fear…this carrot cake recipe is one serving and a healthier option.
First we gather all the ingredients needed.
- 1/4 cup Gluten Free Flour
- 1 Egg
- 1 Tsp. Extra Virgin Coconut Oil
- 1/4 Mashed Banana
- 2 Tbsp. Grated Carrots
- 1 Tsp. Ceylon Cinnamon Powder
- 1 Tsp. Pumpkin Spice Blend
- 1/2 Tsp. Baking Powder
- Maple Syrup Organic Non-GE – To Preference
Next, we hop to it and whip the Carrot Cake together.
Then we preheat the oven to 350F. Grease the small ramekin.
Next, it’s time to mix the ingredients. In a bowl, mash your banana to start.
Add in egg, mix. Add in all the other ingredients. Mix.
Finally, place batter into your ramekin.
Bake for 25-30 minutes. Remove from oven to cool.