Gluten-Free Carrot Cake for Two

4.7 from 3 votes
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Make a pair of mini carrot cakes with this easy recipe for Gluten Free Carrot Cake for Two. Enjoy this spring dessert favorite with just enough to share. These tender little grain-free mug cakes are studded with walnuts and raisins, and topped with a creamy and tangy Greek yogurt cream cheese frosting.

A spoon in a mini carrot cake with cream cheese frosting in a white ramekin on top of a few napkins made with different materials.

Gluten Free Mini Carrot Cakes

 

I think we all have certain flavors and sweet treats that we love to eat at different times of the year.

In the summer, desserts often center around summery fruit like Gluten Free No-Bake Peach Cheesecake Bars. Autumn makes us crave apples and the warm spices in Individual Crustless Pumpkin Pies. And Christmastime brings visions of Gingerbread and Peppermint Bark, while Red Velvet Cake just says Valentine’s Day.

When spring arrives, it’s Lemon Bars and Strawberry Cake. And for me… carrot cake!

Since I have little self-control when I have an entire Gluten Free Carrot Cake sitting in front of me, I knew I had to turn it into one of my perfectly portioned gluten-free desserts for two!

It’s moist and tender, and it’s even grain-free, as well, with almond flour giving it a nice, nutty flavor.

Then add a dollop of the creamy and tangy topping for these lovely little cakes that isn’t as sweet as some other cream cheese frosting recipes. I think that means you can totally have carrot cake for lunch!

A spoon resting on the side of a ramekin fill of carrot cake with cream cheese frositng.

Mini Carrot Cake Ingredients

Let’s gather what is needed to make this sweet treat. Here is a quick overview with some ingredient info for you. But you can get the full amounts in the recipe card at the bottom of the post.

For the cake:

  • Egg. One large one, separated.
  • Cream of tartar. Helps make the egg whites fluffy so the cake rises.
  • Granulated sugar.
  • Cinnamon.
  • Salt.
  • Vanilla extract.
  • Carrot. Finely grated.
  • Almond flour. Yes, this cake is grain-free.
  • Raisins and chopped walnuts or pecans. You can omit either or both of these.

For the frosting:

  • Plain Greek yogurt. You can use any you have, from nonfat to whole milk yogurt.
  • Cream cheese. Regular or light is fine, but fat-free cream cheese will not have as good of a flavor and consistency.
  • Powdered sugar. You may want to sift it to make sure it blends smoothly with no lumps.
  • Vanilla extract.
Gluten free carrot cake with cream cheese topping in a white ramekin on top of a stacked white cloth napkin, piece of burlap, and white and yellow striped paper napkin.

How to Make Carrot Cake for Two

These little gluten-free carrot cakes are really quite easy to make, though there are several steps. Start by preheating the oven to 325°F and placing two 6-ounce ramekins on a baking sheet, just in case of any spillover while it bakes.

Whip the whites. In a very clean small bowl combine egg white and cream of tartar and whisk vigorously to form soft peaks.

Combine other ingredients. In another bowl, whisk the sugar, egg yolk, cinnamon, salt, and vanilla vigorously until lightened in color. This may take about 2 to 3 minutes.

Finish the batter. Using a spatula, fold grated carrots and a third of the egg white mixture into the egg yolk mixture until combined. Then gently fold in the remaining egg whites and almond flour.

Bake the cakes. Divide the batter between the two ramekins and bake i the preheated oven until the cake starts to pull away from the sides. Cool completely.

Make the topping. While the cake cools, blend together the cream cheese frosting ingredients until smooth. Divide it between the two cooled cakes and spread it to cover the tops.

Two mini carrot cakes in ramekins on top of striped napkins with a spoon taking out a bite of one.

Tips for Success

Egg whites not whipping? Make sure your bowl and beaters are very clean. I like to wipe mine with a bit of white vinegar.

Prefer a basic carrot cake? You can omit the nuts and raisins, or only use one or the other.

Need more than two? Feel free to double or triple the recipe and fill more ramekins.

Want it sweeter? Go with a classic cream cheese frosting or vanilla buttercream.

A bite of gluten free carrot cake held over the top of the carrot cake in a ramekin.

What Size Ramekins Do You Need?

These mini carrot cakes fit perfectly into 6 oz. ramekins. If you don’t have ramekins, any oven-safe custard cup or mug that’s about the same size will work, you may just have to adjust the baking time a bit.

A spoon holding a spoonful of carrot cake with raisins and cream cheese frosting with ramekins of mini cakes in the background.
4.7 from 3 votes

Gluten-Free Carrot Cake for Two

Make a pair of mini carrot cakes with this easy recipe for Gluten Free Carrot Cake for Two. Enjoy this spring dessert favorite with just enough to share. These tender little mug cakes are studded with walnuts and raisins, and topped with a creamy and tangy Greek yogurt cream cheese frosting.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients

For the cake:

  • 1 large egg, separated
  • 1 pinch of cream of tartar
  • 1/4 cup plus 1/2 Tbsp granulated sugar, divided
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup finely grated carrot
  • 1/4 cup plus 3 Tbsp almond flour
  • 2 Tablespoons raisins, optional
  • 2 Tablespoons chopped walnuts or pecans, optional

For the Greek yogurt cream cheese topping:

  • 1/4 cup plain Greek yogurt
  • 1 ounce cream cheese, regular or light
  • 2 Tablespoons powdered sugar, sifted
  • 1/2 teaspooon pure vanilla extract

Instructions

For the cake:

  • Preheat oven to 325°F and place two 6-ounce ramekins on a baking sheet (just in case).
  • In a very clean small bowl combine egg white and cream of tartar and whisk vigorously to form soft peaks.
  • Add 1/2 tbsp sugar and continue to beat until stiff peaks form; set aside.
  • In another bowl, combine 1/4 c sugar, egg yolk, cinnamon, salt and vanilla, and whisk vigorously until combined and lightened in color, about 2 to 3 minutes.
  • Using a spatula, fold grated carrots and a third of the egg white mixture into the egg yolk mixture until combined.
  • Gently fold in the remaining egg whites and almond flour until just barely incorporated (there may still be streaks of egg whites).
  • Gently fold in the raisins and nuts, if using.
  • Divide batter between the two ramekins.
  • Bake at 325°F for 25-30 minutes, or until golden brown and the cake starts to pull away from the sides.
  • Transfer to a rack and cool completely.
  • Prepare Greek yogurt cream cheese topping, and when cakes are completely cooled, divide the topping between the two cakes and spread to cover.

For the Greek yogurt cream cheese topping:

  • Combine the ingredients in a bowl and using your hand mixed or the whisk attachment for your hand mixer (if you have one), whip until combined and fluffy.

Notes

Adapted from this Flourless Carrot Cake from Diethood.
Nutrition Facts
Gluten-Free Carrot Cake for Two
Amount Per Serving (1 cake)
Calories 472 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Cholesterol 90mg30%
Sodium 279mg12%
Potassium 370mg11%
Carbohydrates 54g18%
Fiber 4g16%
Sugar 36g40%
Protein 11g22%
Vitamin A 5545IU111%
Vitamin C 2.7mg3%
Calcium 111mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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More gluten-free desserts for spring

51 Comments
  1. Hi Brianne – I loved reading how you arrived at his recipe and it looks fabulous! Thank you so much for sharing at Best of the Weekend and pinning! Hope you’re having a wonderful week!

    1. In another recipe I know someone who made a direct substitution, but I am not sure it would work exactly the same here. I think you might need a bit more AP flour, but it may need some trial and error to get it just right.

  2. Mu husband and my daughter, who is gluten-free, will love you for this recipe! Can’t wait to surprise them with these little goodies. Thanks for sharing on Create Link Inspire.

  3. The cakes have carrots and greek yogurt, it’s absolutely a legitimate lunch! I love these small cakes you make! So much more manageable to hand and you don’t have to worry about pawning off leftovers to everyone for days on end. 🙂

  4. 5 stars
    After you mentioned it, I tried to make that cake into cupcakes, and mine were also a bit of a fail! BUUUUUT! It was a delicious fail. We ate ’em! 😀
    Now I need to go and make myself your delicious carrot cake for two and eat both of those all by myself!

  5. I’ve been going gluten free for a while and can’t wait to try this…. I might have to do a larger version though, my whole family does love carrot cake!

  6. Now THESE are what I should have made last Sunday for dessert. Instead, I made a carrot-lemon cake from a random recipe I found online, and it wasn’t nearly as tasty as this looks. LOVE the Greek yogurt cream cheese topping. Ohhhh yeahhh!

  7. I just made carrot cake muffins for the same reason…I’d eat a whole cake myself, but I could convince my friends to take home “muffins.” So I’m thrilled to have a delicious recipe for two!!!

  8. These look wonderful!! I LOVE carrot cake, but if I make a big cake, I end up eating way more than I need to. This recipe makes the perfect portion to get my carrot cake fix. The Greek yogurt cream cheese topping sounds delicious too!

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