Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Warm Carrot Cakes with Cream Cheese Sauce

A warm, moist mini carrot cake baked in ramekins and topped with a rich cream cheese sauce, perfect for a cozy dessert for two.

  • Total Time: 35 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 2 tablespoons canola oil
  • 5 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup freshly grated carrot
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 3 ounces cream cheese
  • 1 tablespoon unsalted butter
  • 5 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract (for sauce)

Instructions

  1. Preheat the oven to 350°F and spray two 4-ounce ramekins very well with cooking spray.
  2. Place the ramekins on a small baking sheet.
  3. In a medium bowl, whisk together the oil, sugar, egg, vanilla, and grated carrots.
  4. In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg, and salt.
  5. Add the dry ingredients to the wet ingredients and stir until well combined.
  6. Divide the batter evenly between the two ramekins, filling almost to the inner line.
  7. Bake on the baking sheet for 23-25 minutes, until the cakes are domed and a toothpick inserted comes out with moist crumbs.
  8. For the sauce, combine cream cheese, butter, and powdered sugar in a small bowl and microwave in 30-second intervals until melted.
  9. Whisk the sauce until smooth and stir in the vanilla extract.
  10. Pour the cream cheese sauce over the warm cakes and serve.

Notes

These mini carrot cakes are perfect for a quick dessert for two and can be easily doubled. The cream cheese sauce adds a rich, tangy contrast to the sweet, spiced cake. Use freshly grated carrots for the best texture and flavor.

  • Author: Sophie Lane
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 648
  • Sugar: 52
  • Sodium: 308
  • Fat: 37
  • Saturated Fat: 14
  • Unsaturated Fat: 20
  • Trans Fat: 0
  • Carbohydrates: 72
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 151