Cream cheese frosting is #1 in my book. Paired with a carrot cake batter that’s mixed with pineapple and coconut = the perfect little “treat yourself” dessert when you NEED cake but it’s 11PM and nothing is open. Or in my case, 11AM and you listened to a screaming child all night. Either way, enjoy and indulge!
You’ll Need:
1/3C flour
1/2 tsp baking powder
1tsp coconut flakes
1/2tsp cinnamon
1/8tsp ginger or nutmeg
1 egg yolk
1T canned pineapple
1 carrot, grated
1/4C brown sugar
1/2tsp vanilla extract
2T apple sauce
Make It:
1-Preheat oven to 350*F. Mix your dry ingredients – flour through nutmeg. Add remaining ingredients and stir well to combine.
2-Pour into two buttered ramekins or one big one. Bake at 350*, 30 mins. Let cool for a minimum of 15 mins. Ice with the frosting below once cooled.
Cream Cheese Frosting:
2T cream cheese, softened
1T butter, softened
1/4tsp vanilla extract
1/2C powdered sugar
Smash the cream cheese & butter. Add vanilla and a bit of the powdered sugar. Taste. Add more sugar as needed. Frost mini cake, add walnuts and enjoy!
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