Baby Carrot Cakes For 2

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons buttermilk
• 1/4 cup vegetable oil
• yolk of 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup grated carrot
• 2 tablespoons raisins
• 2 tablespoons chopped pecans or 2 tablespoons walnuts
• 2 tablespoons sweetened flaked coconut
• 2 tablespoons crushed pineapple, well drained

Recipe

• 1 place a rack in the center of the oven and preheat oven to 350°f
• 2 grease the pans and lightly dust them with flour, tapping out the excess; set aside.
• 3 place the buttermilk, oil, egg yolk, and vanilla in a small bowl and stir to mix.
• 4 place the flour, sugar, baking soda, salt, and cinnamon in a medium-size mixing bowl and whisk to blend well.
• 5 add the buttermilk mixture and whisk just until the dry ingredients are moistened.
• 6 fold in the carrots, raisins, nuts, coconut and pineapple, if using.
• 7 spoon the batter into the prepared pans, dividing it evenly between them. bake the cakes until a toothpick inserted in the center of one comes out clean, 37 to 39 minutes.
• 8 transfer pans to a wire rack to cool for 10 minutes. then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. place the cakes upright on the rack and let them cool completely.
• 9 (the cakes can be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days).