Carrot Cake - by Kristen Whiton Greenly‎

Carrot Cake
1/4 cup Gold Medal™ all-purpose flour Generous
 1/4 teaspoon baking powder
 Pinch salt
 Pinch ground ginger
Pinch ground cinnamon
 Pinch ground nutmeg
1 egg white
2 tablespoons packed light brown sugar
2 tablespoons canola oil
 1 1/2 teaspoons milk
1/4 teaspoon vanilla
1/3 cup packed shredded carrot (about 1 carrot)
 1 tablespoon raisins
1 tablespoon chopped walnuts

Maple-Cream Cheese Frosting
2 oz cream cheese,
softened 1 tablespoon unsalted butter, 
softened 1/3 cup powdered sugar, 
sifted 2 teaspoons real maple syrup 
1 tablespoon chopped walnuts, 
toasted, finely chopped (for garnish)


1 Preheat oven to 350°F. Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.

2 In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.

3 Divide batter evenly between ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.

4 Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.

5 Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.

Fiona Lau

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