This recipe comes to you from my second book, Comfort and Joy: Cooking for Two. While the cover features my famous (well, internet famous!) 15-minute puff pastry, it does in fact have 15 dessert for two recipes in the back. I just couldn’t resist sharing more small-batch sweets with you! You know how I am. This warm carrot cake with melted cream cheese frosting almost didn’t enter into my life. One of my hobbies is barbecue. (Yes, a eating a certain kind of food can be a hobby!). I’ve eaten at many stops along the Texas barbecue trail, I’ve had all the famous places in Kansas City, and since my Dad grew up in North Carolina-you better believe I’ve slurped that mustard-sauced barbecue like a champ. Clear barbecue sauce? Yep! White barbecue sauce in Alabama? Yes ma’am! I love all forms of barbecue. I have serious harsh words for restaurants that do not make good barbecue. It’s not like I’ve gone on a twitter rant about it (I have), but it just irks me off. Barbecue is sacred. There is a method. One method. There are different meats, different sauces, and different woods, but low & slow & smoky is the same. I’m rambling. The point is, I ate at a very bad barbecue restaurant one time, but the warm carrot cake with melted cream cheese frosting on their dessert menu made up for it. In fact, the carrot cake kept me from a Yelp rant–it was that good. My husband loves carrot cake like no other cake. The middle layer of our wedding cake was carrot cake. He eats all the carrot cake flavored Lara bars. He asks me to make carrot cake when the Easter bunny is still in the bushes in the middle of winter. I make a lot of carrot cake. Did you know: I have 5 different sizes of small carrot cake on this site? -this carrot cake for two made in ramekins -a single layer carrot cake made in a 8x8” pan -my 6” small carrot cake -a healthy carrot cake made in a mini muffin pan -and of course, a small batch of carrot cake cupcakes This warm mini carrot cake recipe is made in two tiny ramekins (the same size you use for creme brulee–6 ounces). Just to reiterate: this recipe makes TWO MINI CARROT CAKES IN TWO RAMEKINS. Then, make the warm cream cheese sauce the moment the cakes come out of the oven. A sprinkling of toasted pecans on top is, well, the icing on the cake.
