I have Wednesday nights by myself – Joe has band practice every week, and I use that night mostly for cleaning, sometimes for work, and sometimes to hang out with my BFF. I also like to make dinners that I know Joe wouldn’t be into – let’s just say I love me some avocado and eggs for dinner are completely delicious. I especially like to try things I’ve seen on the blogosphere. When I saw this recipe for Five Minute Carrot Cake for One on Chocolate Covered Katie, I knew it was worth a try. I did have to make a couple of tiny changes, and they’re reflected here. I’m also planning on making a different variation of it soon, so that will be coming eventually.

I love carrot cake, and cream cheese icing is one of my all-time favorites. It’s not very waistline-friendly though, so I love that CCK’s recipe cuts so much of the fat and calories out. It’s definitely a make-again recipe. One note – the original recipe is made in the microwave, and I’ve just never had luck making a good microwave cake. There are instructions to bake them in the oven, and I did have to make some adjustments there. I baked mine in small Corningware ramekins that I have, and I found that I needed to literally double the specified baking time.

Technically, this recipe serves one, but as soon as I tasted how moist and delicious these are, I knew I would save the second ramekin for Joe. He actually ate it without any sort of icing and still loved it! I served mine with CCK’s Better’n Cream Cheese Icing and it was really good! I’m excited to try some variations on this recipe, and I’ve got some more topping thoughts to come.

Five Minute Carrot Cake For One (or Two!)

1/4 cup flour

1/2 tsp cinnamon

1/8 tsp pumpkin pie spice

1/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/2 egg – I followed the Egg Substitute carton’s instructions

2.5 tbsp brown sugar

1/3 cup canned carrots, drained

1 tbsp milk

1 tbsp oil – or you could substitute more milk

1/4 tsp vanilla extract

I have a mini-food processor that is invaluable when it comes to recipes like this one. I combined the dry ingredients in one small bowl, mixed up the wet ingredients (plus the canned carrots) in the food processor, and then added the dry and wet together. After a quick stir, I put them in 2 greased ramiekins, and baked them at 350 degrees for 22 minutes, or until the toothpick comes out clean. I’d start checking on them at 10 minutes, just to be safe. Let them cool thoroughly, and frost.

Better’n Cream Cheese Frosting

1/4 cup lite silken tofu

1/2 cup plus 2 tbsp low-fat cream cheese

1/2 tsp vanilla extract

powdered sugar to taste – I used 2 tbsp because I like things sweet!

Mix everything together in a small blender or food processor – definitely store this in the fridge, because it’s a bit runny. The tofu is completely un-tasteable, and it’s definitely worth the calorie savings.

I hope you make these carrot cakes for one – they’re a great treat, and are relatively guiltless!

And, no, Joe never did try the tofu-frosting. Banshee did offer to try it though.