Sargent Choice Test Kitchen: Carrot Cakes for 2

Sargent Choice Carrot Cakes for 2

February 14, 2023

Lex Lykans, Dietetic Intern

Why We Chose This Recipe

  • Carrot Cakes for 2 is a fun and easy way to incorporate something sweet into your rotation and can easily be made  with a microwave or oven.
  • This recipe is a delicious and clever way to incorporate whole grains and veggies!

Recipe adapted from Budget Bytes
Yield: 2 cakes

 Ingredients

Cake:

  • 1/3 cup whole  wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger (optional)
  • 3 1/2 teaspoons brown sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1 medium carrot (1/4 cup finely grated carrot)

For the oven: 1 large egg, yolk only and oil, butter, or spray for ramekins
For mug cakes: 4 tablespoons of milk or water

Glaze:

  • 1/4 cup plain yogurt (Greek or Skyr for thickness)
  • 1/4 teaspoon vanilla extract
  • 2 Tablespoon powdered sugar

Directions

Oven:

  1. Preheat oven to 350°F. Coat two small ramekins with oil, butter, or spray.
  2. In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
  3. Peel the carrot. Using a cheese grater or food processor, finely grate it into a separate bowl.
  4. Add the egg yolk, brown sugar, vanilla, and vegetable oil into the bowl with the carrot. Whisk with a fork until combined.
  5. Add the dry ingredients to the bowl of wet ingredients. Stir until just evenly combined.
  6. Divide the batter between the two ramekins on a baking sheet to make it easier to transport the ramekins in and out of the oven.
  7. Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. While the cakes are baking, place the yogurt, vanilla extract, and powdered sugar in a bowl. Whisk with a fork until well combined.
  9. To avoid a runny glaze, allow the cakes to cool before glazing.

For Mug Cakes:

  1. In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
  2. Peel the carrot. Using a cheese grater or food processor, finely grate it into a separate bowl.
  3. Add the milk (or water), brown sugar, vanilla, and vegetable oil to the bowl with the carrot. Whisk with a fork until combined.
  4. Add the dry ingredients to the bowl of wet ingredients. Stir until just evenly combined.
  5. Divide the batter between two 12-ounce microwave safe mugs or bowls.
  6. Microwave each mug on high for 1-2 minutes.
  7. Place the yogurt, vanilla extract, and powdered sugar in a bowl. Whisk with a fork until well combined.
  8. Allow the cakes to cool before glazing to prevent glaze from sliding off.

What We Liked

  • Using whole wheat flour is a way to incorporate whole grains into a cake recipe, but with carrot cake recipes in particular it does not usually affect the taste or texture as it would in other types of cakes.
  • This carrot cake recipe is also a sweet way to add in some additional vegetables (carrots)!
  • We love having this recipe as an option for using  up carrots if you have extra on hand. Carrots that aren’t as firm or fresh are still good to use in baked goods as a way to repurpose them before they go bad.

    Suggestions

    • While plain yogurt makes for a nice light glaze for the carrot cake, if you are looking for something with similar texture to cream cheese frosting, swapping the plain yogurt for Greek yogurt or Skyr (an Icelandic yogurt with a thick and creamy consistency), will give your frosting a thicker consistency as well as incorporate some added protein to this recipe.
    • Adding in some additional mix-ins to the batter such as raisins, nuts, or chocolate is another way to customize this recipe to your tastes and preferences.

    Nutritional Value

    • Carrots are excellence sources of nutrients like Vitamin A, potassium, and antioxidants that support overall health and well being. Beta-carotene, a type of carotenoid, is the nutrient responsible for giving carrots their orange color and promotes good health. It will convert to Vitamin A when eaten in foods which is crucial for promoting eye health.
    • Whole wheat flour is a good source of fiber, B-Vitamins, minerals, some protein, and antioxidants. Fiber helps control blood glucose and cholesterol levels in the body, as well as contribute to feeling fuller after eating fiber-containing foods. The general recommendation for daily fiber intake is about 25-38 grams of fiber each day.
    • Yogurt is a good source of protein, with some variations such as Greek yogurt and Skyr having a higher protein content, as well as calcium, Vitamin B12, and probiotics. Probiotics have a variety of different health benefits, depending on the species and amount taken, such as aiding in vitamin synthesis, promoting digestive health, and improve lactose digestibility.