Gluten-Free Carrot Cake for Two

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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.

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!

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 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.

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.

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.

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.

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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 mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 2 cakes

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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.

Author: Brianne @ Cupcakes & Kale Chips, adapted fro Diethood’s Flourless Carrot Cake

Course: Dessert

Cuisine: American

Keywords: gluten free carrot cake, mini carrot cakes, small carrot cake recipe

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More gluten-free desserts for spring

• Gluten Free Coconut Cake
• Creamsicle Jello Mold
• Gluten-Free Pineapple Upside Down Cakes for Two
• Tropical Sunrise Fruit Salad
• Gluten Free Strawberry Shortcake
• Flourless Coconut Cake from The View From Great Island